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Thumb_garlic minceHow to mince garlic

Thumb_garlic minceHow to mince garlic

When you want a dish to have quintessential garlic flavor that permeates each bite, mince it. You can mince with a knife, or a garlic press. Either way, you need to free the individual cloves. To do that, press down on the head with the heel of your palm. Apply firm, even pressure so the cloves don't fly all over the place. To peel an individual clove, cut of the hard stem end where the clove attached to the bulb. Either stop the cut just short of the skin on the other side and peel the skin around to remove it, or make the cut all the way through and squeeze out the clove. The older the clove, the easier the skin releases. You can also peel it by setting the side of your knife blade on the clove and pressing down until you feel the skin release, though not hard enough to pulverize it, or the skin will get mixed in with the garlic. To mince with a knife, smash the peeled clove with the side of the knife. Then just run your knife back and forth across the smashed clove, chopping as you go until it's as fine as you like. If you don't want individual little pieces of garlic and have a press, just put the whole peeled clove (or cloves, if you can fit them) in the press and squeeze. Use your knife to trim away any clinging garlic.

Thumb_279203142_f25ac15fd5Do I need a digital instant-read meat thermometer?

Thumb_279203142_f25ac15fd5Do I need a digital instant-read meat thermometer?

For $10-25, you'll have the most foolproof way to ensure that the meat you cook is done to how you (and the people you're feeding) like it. It's simply the most reliable way to get meat right. Here are the temperatures to aim for. If you're going to let the meat rest before serving it (which is a good idea), take it out 3F (single pieces of meat) to 5F (roasts and whole birds) cooler than the temps listed below: Pork slightly pink: 150F Poultry (chicken, turkey, cornish hen) 160F Beef rare: 125F-130F medium-rare: 130F-135F medium: 135F-150F Lamb rare: 125F medium-rare: 130F medium: 135F Duck Whole duck: 170F in the thigh Breasts: rare: 130F medium-rare: 135F medium: 140F Sausages and ground meat: 170F Note that trichinosis (which used to be danger with under-cooked pork) is killed at 137F. Salmonella is killed at 160F. If you're worried about salmonella, cook everything to 160F.

Thumb_2379401631_2a0eccb2ddWhat is a mortar and pestle?

Thumb_2379401631_2a0eccb2ddWhat is a mortar and pestle?

Some version of the mortar and pestle has been in use by many cultures for thousands of years to grind and prepare food. The mortar is a stone or wooden bowl used to hold whatever is being ground (herbs, spices, nuts, beans). The pestle is the heavy hand tool used for grinding. Stone was probably the original material used for a mortar and pestle, and may still be the most popular (basalt, granite and marble are common, as is porcelain). Today, food processors and electric spice grinders often replace the mortar and pestle, but for small amounts of ground spices, pesto and spice pastes, they're hard to beat (and good looking, too). Reference: What is a spice paste good for?