While watching Nancy Silverton make pesto in Aspen, I had one of those "why didn't I think of that" moments. To quickly season the celery leaf pesto, Silverton grated in garlic. However, instead of using her regular one-sided grater, she microplaned it: "I like to microplane my garlic. It's so much easier than chopping it." Over the weekend, I experimented with her technique and was delighted by the results. It's a quick and simple way to infuse a dish with lots of garlic flavor and it doesn't require the hand strength of a garlic press. Genius! Have you ever grated or microplaned garlic?
Simple Tip: Microplane Garlic
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Oliver Bonas
I'm on this 2nite!
1I like this idea a lot, but really, "hand strength of a garlic press"??? I'm a wussy little girl and I have never thought for two seconds that the garlic press was particularly hard....
2It's my favorite way to do it....I hate big chunks of raw garlic. This way it's totally incorporated without using garlic powder (not nearly as good).
3My favorite part about the microplane v. garlic press is that the microplane cleans up a little easier. I especially like to use this method when making things like hummus, which are not cooked and this keeps you or your guests from ending up with a mouth full of raw garlic.
4I do this all the time with my garlic. It is great for guacamole and pesto, so you don't have a big chuck of garlic in your mouth.
5i agree with Pink Unicorn! I'm real tiny and quite a weakling, and even I can easily press garlic! I will certainly try microplaning, however.
6I've been doing this for a very long time now. I love it!
7it also works great for onions and shallots...especially in salad dressings!
8This sounds like a great idea but I get a little nervous when my fingers get too close to the grater and garlic cloves seem like they may be dangerous...Anyone have a trick to keep your fingers away from the grater while doing this???
9A couple years ago I watched Rachael Ray do it on her show and have been using grated garlic in almost everything since. It is very easy and makes cooking quicker IMO. Beram1220...you must be careful but you grate until you get down to the smallest nub before grating fingers. I have yet to cut myself doing this.
10I do this ALL the time, so easy, and I've never cut myself either (and I can be pretty accident prone)
11The garlic is the perfect shape to keep your fingers happy
Yes I also have done this for a few yrs after ms ray did it. I know alot of people dislike her but I like alot of her tips! My personal tip for not zestiing my fingers is I leave the uglt brown tip on and when i get near it I throw the end aay. It keeps my fings away and doesn't waste any yummy garlic!
12Meh, I'm fast, accurate, and delicate enough with a knife.
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