Comments on: Jihva for Garlic http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Journal Sun, 08 Nov 2009 03:58:00 +0000 http://wordpress.org/?v=2.0.4 by: Rosa http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-853291 Fri, 30 May 2008 06:36:04 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-853291 Hi, I've just discovered your blog thanks to Vegeyum! I usually whack, then chop, but here in the south of France some people use a small plate with little spikes for rubbing the peeled garlic clove. You can then scrape the garlic off, or add olive oil and dip bread. Hi, I’ve just discovered your blog thanks to Vegeyum! I usually whack, then chop, but here in the south of France some people use a small plate with little spikes for rubbing the peeled garlic clove. You can then scrape the garlic off, or add olive oil and dip bread.

]]> by: Tempting! Links to Fabulous Food « A Life (Time) of Cooking http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-848514 Wed, 28 May 2008 20:03:11 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-848514 [...] Mahanandi has a post on the cutting and chopping of garlic, explaining the different methods and the difference in taste. Similarly, Even a Pencil has a post describing how to chop onions. [...] […] Mahanandi has a post on the cutting and chopping of garlic, explaining the different methods and the difference in taste. Similarly, Even a Pencil has a post describing how to chop onions. […]

]]> by: Jihva for Garlic: Roundup « V I R U N D H U http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-762455 Tue, 08 Apr 2008 04:39:58 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-762455 [...] Preparing Garlic, Four Ways ~ from Indira of Mahanandi [...] […] Preparing Garlic, Four Ways ~ from Indira of Mahanandi […]

]]> by: Padma Yerra http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-759048 Sat, 05 Apr 2008 14:27:10 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-759048 Hi Indira, Here is an extract from an NYTimes article. Quote Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus. To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic. Unquote For the full article go to http://well.blogs.nytimes.com/2007/10/15/unlocking-the-benefits-of-garlic/ Hi Indira,
Here is an extract from an NYTimes article. Quote
Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus. To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.
Unquote
For the full article go to
http://well.blogs.nytimes.com/2007/10/15/unlocking-the-benefits-of-garlic/

]]> by: Vegeyum http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-756229 Thu, 03 Apr 2008 11:03:09 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-756229 Love the first photo it is very special. I love to whack the garlic with the side of a large knife, then slip the peel off and chop. I rarely grate it, but do grind it sometimes. I like the crunch of garlic so don't press it in a garlic press very much at all. Sometimes i will roast a whole head of garlic and use that. Love the first photo it is very special.

I love to whack the garlic with the side of a large knife, then slip the peel off and chop. I rarely grate it, but do grind it sometimes. I like the crunch of garlic so don’t press it in a garlic press very much at all. Sometimes i will roast a whole head of garlic and use that.

]]> by: Sharadha sankar http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-754979 Wed, 02 Apr 2008 10:11:53 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-754979 Garlic is one of the essential ingredient in my daily cooking.I prefer to cook garlic by grinding which will give more flavour and enhance the taste of the dish. Garlic is one of the essential ingredient in my daily cooking.I prefer to cook garlic by grinding which will give more flavour and enhance the taste of the dish.

]]> by: Hilary http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-754818 Wed, 02 Apr 2008 05:59:23 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-754818 I whack first with the flat edge of a knife and the heel of my palm to make the skins easier to remove. I have a brother-in-law, a former pro chef, who whacks, then minces with a pinch of sea salt. He claims the salt makes it easier to chop fine (it doesn't stick to the knife blade as much, I noticed) and gets those lovely essential oils moving. Gorgeous pictures, Indira! Who knew the humble garlic could look so regal? I whack first with the flat edge of a knife and the heel of my palm to make the skins easier to remove. I have a brother-in-law, a former pro chef, who whacks, then minces with a pinch of sea salt. He claims the salt makes it easier to chop fine (it doesn’t stick to the knife blade as much, I noticed) and gets those lovely essential oils moving.

Gorgeous pictures, Indira! Who knew the humble garlic could look so regal?

]]> by: Lukas http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-754162 Tue, 01 Apr 2008 16:05:43 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-754162 and I just...crush it. I wonder why no one does it ?? quick, easy, and gives you the essential juices which make the dish stronger and healthier. I use the machine like this : http://www.kitchenutensilsonline.co.uk/images/KR-2315_L.jpg and I just…crush it. I wonder why no one does it ?? quick, easy, and gives you the essential juices which make the dish stronger and healthier.
I use the machine like this : http://www.kitchenutensilsonline.co.uk/images/KR-2315_L.jpg

]]> by: Leena http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-753989 Tue, 01 Apr 2008 13:46:27 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-753989 I love my dear Garlic :) For me too - it depends on what am cooking.. I like it minced for shrimps masala .. like it crushed for stir fried veggies & like it sliced for making biryani... etc etc I feel it also gives a different flavor by adding it at different steps of cooking a recipe !!! Leena :) I love my dear Garlic :)
For me too - it depends on what am cooking..
I like it minced for shrimps masala .. like it crushed for stir fried veggies & like it sliced for making biryani… etc etc
I feel it also gives a different flavor by adding it at different steps of cooking a recipe !!!

Leena :)

]]> by: Roma http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-753575 Tue, 01 Apr 2008 04:53:19 +0000 http://www.nandyala.org/mahanandi/archives/2008/03/30/jihva-for-garlic/#comment-753575 Poor garlic is getting whacked by everybody :-( Poor garlic is getting whacked by everybody :-(

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