There are few things in cooking that garlic doesn’t improve. Just the smell makes me hungry. Beyond it’s taste, this bulb improves the immune system, increases exercise tolerance and, due to it’s active compound allicin, may help us battle the effects of aging more gracefully. With all this to love, the only thing I don’t like is mincing it. Thus, I am lead to love the Chef’n Garlic Zoom. This little contraption quickly and safely minces garlic without the smelly hands and is easy to clean. It will chop 2-3 cloves at a time which is good for most of my recipes. A uni-tasker has to earn it’s space in my kitchen and this one makes the grade.
A tip- after chopping garlic, wait 5-10 mins. before cooking to allow the greatest amount of the health giving enzymes (developed upon cutting or chewing the clove) to become available. Remove any green sprouts as they impart a bitter flavor.
Our local produce market is fond of selling it’s wares in ridiculously large bags at wholesale cost. If you don’t have several friends to split the bounty with, you need to get creative to use the excess. If several pounds of garlic windfall happens to you, try roasting some. Cut off the top of the intact bulb, place in a ceramic dish and cover with another dish or plate. Tuck it in the oven at 350 deg. F while you are cooking something else and in 45-60 mins. remove. Once it has cooled, you can squeeze the sweet, nutty garlic paste from the individual cloves and spread it on bread, stir it into soups or mix it into pasta or salads. While this cooking method lessens the enzyme benefits, it is a no-fat flavor enhancer worth experiencing.
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