Garlic. What are you using to prep it?

[karadekoolaid]

I made garlic and ginger paste yesterday. Fresh garlic cloves, an equal amount of ginger, into the blender with some white vinegar.
Sometimes I make them separately, but this time, mixed. Will last weeks in the fridge.

 

[JAS_OH1]

Make my own oil and garlic made fresh as needed.

I use fresh-roasted garlic for most everything, but you already knew that. I do, upon occasion, get paid to evaluate grocery stores and those jobs usually reimburse about $30 in groceries, so that's why I have garlic paste in a tube in my pantry. It's been there several months because I prefer using fresh.

 

[billmarsano]

Great if you're white. I'm Asian. Weak wrists. Chef knives are too heavy for me. I use a santoku by Robert Welch and sharpen it using their own sharpner. Which doesn't even get it that sharp. To make initial cuts in onions I have to apply pressure over head to the knife using a hand over the back of it. Cutting it after initial slices using mid section of the knife cut OK.

Also you ALWAYS have to touch the sticky garlic when using a knife. It sticks to the knife as I said. You have to scrape it off CONSTANTLY will chopping. I bought a German expensive chef knife before. That's how I cut myself. Trying to remove stuck food from the knife.
I can't use a heavy knife.

A little oil on the blade cxan seriously reduce sticking.

 

[billmarsano]

Also I've had several garlic presses, including one resembling or duplicating those shown above, and hated all of them. I use my Zwilling Pro 8" or my Babish Chef's knife and that's that.

 

[WaterPixie]

I made garlic and ginger paste yesterday. Fresh garlic cloves, an equal amount of ginger, into the blender with some white vinegar.
Sometimes I make them separately, but this time, mixed. Will last weeks in the fridge.

Why white vinegar? I hate vinegar. What else could I use?

 

[WaterPixie]

Also I've had several garlic presses, including one resembling or duplicating those shown above, and hated all of them. I use my Zwilling Pro 8" or my Babish Chef's knife and that's that.

What did you hate about them?