"a pinch of salt" doubles it's mass

@vididi34

6 жыл бұрын

That's not just any salt, it's called sea salt. Its crystals look larger than the normal salt which the majority of people use, and apparently, sea salt is good for you.

@anonymousanonymous1314

6 жыл бұрын

Sea salt is loaded with sodium which is in fact not at all good for you in the amounts typically used. One sodium is not any better or worse for you than another sodium.

@mrdeadsea7775

6 жыл бұрын

+Jedidiah Stopyro Sea Salt differs from Table Salt in that it's completely natural. It has colloidal minerals where-as Table Salt is basic Sodium Cl, unless it's Iodised (has Iodine added). Also, Sodium is good for you and whoever has told you otherwise is misinformed. Without Sodium I don't think you'd make it very far in life. The ONLY time you should be worried about consuming too much Sodium is if you're dehydrated.. have higher than normal Sodium on your blood tests, or Hypokalemia or something.

@mrdeadsea7775

6 жыл бұрын

+Divine Tree Unless you have a garlic mincer, then you have to double it's mass to get the desired result. If you are adding it to a recipe then you can simply add less salt or no salt... Salt can also act as a preservative - when we mince our garlic we usually add a pinch of salt and just a little canola oil to get it going in the mincer before freezing. The oil also helps to preserve it. You can put lemon juice which helps preserve it for longer, but I don't add any lemon juice.

@Managarmr420

5 жыл бұрын

Natural is not the issue. Knowing the impurities present in sea salt helps you synthesize a more controlled equivalent. The main component is NaCl, with trace amounts of potassium, iron and zinc salts, overwhelmingly in chloride form. All of which you can create for yourself. However, buying table salt isn't the same thing as buying chemically pure sodium chloride. Funnily enough, table salt contains trace amounts of potassium, iron and zinc salts. However, you'll find that sodium, zinc and potassium chloride are the bits you want and are essential electrolytes.

And then you can kind of scrape it up into a little line, then roll up a fifty pound note and... oh wait, wrong video

@Sirdiggar

5 жыл бұрын

LMAO

@adzymalone4217

5 жыл бұрын

😂

@datadonascimento

4 жыл бұрын

now i have to try it

@lauraezeanishealthyliving9644

3 жыл бұрын

@@Sirdiggar hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel 😋 it is lush

@Sirdiggar

3 жыл бұрын

@@lauraezeanishealthyliving9644 hello thanks for the message. I just checked out the video, very nice information and there is something really calming about your videos. Keep it up! 👍🏻😊

I use a small handheld grater with the small holes to grate the garlic cloves... so quick and easy

He used to slice it so thin that it would liquefy in the pan with just a little oil. It was a very good system.

@ImCalledIRyan

Жыл бұрын

Best film ever

The purée blew my mind

@SnipsyStripes

9 жыл бұрын

Mine too! Never seen such a thing before.

@lauraezeanishealthyliving9644

3 жыл бұрын

@@SnipsyStripes hello 👋 if you are a garlic lover check out my garlic squash recipe it is lush 😋 on lauraezeani healthy living youtubr channel

Good down to earth instructions, thanks a lot Jamie! :)

I wish you'd explain the different tastes and strengths

@Geralt--of--Rivia

4 жыл бұрын

​@@jamalswiss715 what are you on about?

@maxioh576

3 жыл бұрын

The garlic taste is same no matter. It's just the texture that you want

@yentlcloud

3 жыл бұрын

@@maxioh576 actually no how you pepare gar;ic changes how you broke bonds within its chemical structure so garlic paste tastes different from a chopped garlic

@CalmNoises

3 жыл бұрын

@@yentlcloud Could you explain the difference, please?

@lauraezeanishealthyliving9644

3 жыл бұрын

@@maxioh576 hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel it is delicious 😋

Damn. My knife doesn't flex like that though.

@1111poul

9 жыл бұрын

***** My brain malfunctioned when he did it.

@Soundaholic92

8 жыл бұрын

+Dick Fageroni Nah I beg to differ. His utility knife is made from probably German or Swedish steel which is not super hard. Also his knife is very thin which is why it can flex. A thicker chef's knife made from a stiffer Japanese steel of course won't bend like that.

@TheBisasam22

8 жыл бұрын

+Justin Doan Actually you got a big mistake there. German / Swedish steel is much harder than japanese steel, which is why it can flex without breaking. If you look at japanese Sushi knifes, you can see that they are much thicker, because 1. No flex is needed and 2. If the blade was thin enough to flex it would break, not flex. The flex is determined by how thin the blade is, not the steel.

@Soundaholic92

8 жыл бұрын

TheBisasam22 If you go with the HRC scale, I'm pretty sure a lot of Japanese knives would be harder by definition. It's a cultural difference between how people use and maintain knives and harder doesn't necessarily mean better but most German knives I see are in the mid 50s to upper 50s while Japanese ones hover around 60, plus minus 1 or 2. The ones I own are rated around 61-63 HRC

@TheBisasam22

8 жыл бұрын

***** Ups, Sorry. I mixed something up there. Yes, Japanese Steel is harder, but it's brittle. That's why it can't flex, or shouldn't flex like that. Sry, my bad.

beautiful shot at the end of the video- that's exactly what makes the difference. keep on the great work, man !

in my country (dominican republic) we use a lot the garlic, but we make it a pure with a "pilón" (a wooden mortier).

Thanks Jamie!! I will try all of these as I Love garlic.

Very well and clearly demonstated. Thanks Jamie!

Simple and effective.. simply Jamie your the best mate !!

Thank you Jamie! That was super helpful : )

Jamie you can also crush it to cream with a mortar jar adding salt just an fyi, love watching your method by the way

Jamie explains his methods extremely well. Easy guy to listen to and learn from 👍

This helps so much! Thank you!

Thank you very much Bro.... I have been searching for these methods on garlic for a long time... I use garlic in almost everything... but the last method you did with the salt and making it like a puree, definitely is going to hit my home made ceviche recipe. GRACIAS .. AND PURA VIDA.. FROM COSTA RICA.

Thanks for showing the puree technique. Always had troubles with that one.

Awesome and Thank You for Sharing With Us !!!

Great !! Thank you for the tips !!

OMG! THAT was awesome!!!

Thank you for the video

Really helpful video, thanks.

Thanks for the advice

Thank you so much

Awesome video. Thanks

nice this is awesome thanks Jamie

thank you! i needed this.

Wow, I didn't know you could get so many different flavor profiles out of garlic. I've only been chopping for tomato sauces. Going to check put your website. Thanks for the tips.

When I flexed the knife like that, it snapped in 2 and a piece ejected and killed my dog. R.I.P

@markem9415

7 жыл бұрын

@mr Deviance Same here !

@sl8644

6 жыл бұрын

I bursted out laughing

@PrivateAckbar

6 жыл бұрын

Just put some garlic on it. It'll be alright. Garlic dog.

@DamazViccar

5 жыл бұрын

@@PrivateAckbar ( ・ω・)o-{{[〃]}}

@TXP9

5 жыл бұрын

Mr Deviance I’ll bet it was delicious

Love! Gratitude brother!

Jamie just started watching your vedios and became the super duper fan of your technique and cooking skills.im new in this cooking field but loving it and one day want to become as perfect as you. May Allah always bless you.

Very educational. 4 ways to prep garlic. Thanks. Best Regards, a cooking novice.

Brilliant!

Wow! I never thought about puréeing with a knife. Now I feel like my garlic crusher is just taking up space. X)

just a cooking novice here. Thanks for this, 10 years late but I'm learning to spice up my life.

@georgealderson4424

3 жыл бұрын

Never too late for a little spice in your life! Haha

amazing tutorial

Thanks jamie

Aha, another skill to add to my repertoire as a 'pandemic cook' (learning to cook, looking like a chef) because it is the best way to survive and keep sane during the lockdown.

@derkhaslol

2 жыл бұрын

Here we go again ;)

Thank you

Love garlic and your accent too!

You are my hero!

Nice and easy!

Amazing skills

For being so old this video is super high quality

I like ur cutting very much

whoo!!! you are good...do you cook the 1st option with the skin on? I love your butternut squash video!

Wow, that sea salt tip was actually amazing.

awesome.

Wow! For all those times of using my fingernails...

@kucingcalico

3 жыл бұрын

HAHAHAH

Sick knife skillz son.

Jaime!! how come I didn't "find" you before when I had to cook for my family and I was a total novice... They were so good for eating my cooking. . . Now I live alone and love to cook for myself, BUT I love it more when my daugther comes to visit. Dad was a great cook but he left this earth a few years ago. I miss cooking for them. Thanks to your great advice!! Marina

@killinglonliness88

6 жыл бұрын

He's been around for decades. I grew up watching his show 'The Naked Chef' lol. He basically taught me how to cook since I was about 10! Sorry to hear of your loss and I hope your family will visit often so you can use what you've learned to cook for them. ^_^

gonna try the puree version but with less salt

Omg that’s so professional

Most of that is me, except the 2nd one. I love that knife though😍😍😍😍

Great information, unfortunately you don't tell us the uses of each way of prepared garlic,

A great knife can be put into a vice and bent at a 90 degree angle. It's actually one of the tests for a professional blade smiths when they are forging knives. Knives are meant to take it and can, only a really sub-par knife would retain any misshaping.

Explain the difference between the different flavours between them all, ive never tried mushed or sliced

Another good way to get a garlic paste from a garlic clove is to grind it on a microplane I usually throw that in my mashed potatoes ☺

i bet that if you put #4 in a slice of bread, then on a frying pan with a little olive oil and cook it until is a little crunchy, then oregano, man i'm hungry now, i love garlic!

I usually put the garlic in a tiny glass bowl and smush it with a wooden pestle. I don't use the wooden mortar because then it smells like garlic but the pestle doesn't for some reason.

How do you stop it from riding up the knife? I have the problem that the big chunks stick to the knife and only the small pieces are left to mince smaller.

I still smell of garlic. It has been three days since I cooked with it.

What size knife is Jamie using?

HI Jamie. thanks for the vid. really loved it. But 1 question though, if you leave the skin on the garlic, doesn't that defeat the purpose? How can the garlic flavour seep out, if the skin is still on? Thanks Jamie.

So how do I use the Crystals when I prepare the garlic?

#ilovecookingsomuch I actually prayed for the garlic and onion smell to stay on my hands for one more day. Garlic is the capitalism of cooking.

@dandybeano7312

9 жыл бұрын

Rodolfo Sanchez

@skinach

5 жыл бұрын

@Rodolfo Sanchez

2:54 best part

I use a garlic crusher

I would use a synthetic cutting board though. Garlic will stay in the wood for eternity.

@jeffreyharrison3731

3 жыл бұрын

Good suggestion. I also slice a lot of hot peppers. I could use the same board.

@watchman001

Жыл бұрын

the other side is probably for the delicate items

What's the size of knife do you use

to squash it, can you do the same with a mortar and pestle? can you also purée onion like that?

what knife is he using?

What about a garlic press? Would you use that?

Key to remember, this will only work as advertised with a very sharp knife (seems obvious, but some people have dull knives and will wonder why they are not achieving the same level of speed and quality as in the vid). good slicing!

@TheBisasam22

8 жыл бұрын

+Daniel Blinder Except for the paste xD You can even do that with a fork.

Wish u explained what flavor comes out of which type of garlic

what's the differences exactly, apart from texture?

@mixangleworld : I think it's a Wüsthof knife! :)

I need a knife can anybody tell me what brand that is

Please help me with this,how tubs of galic am to use for a day..?

What knife?

Watched this video 4 times & not once could I smell the garlic !!! (Maybe I’ve got a cold?)

@georgealderson4424

3 жыл бұрын

...and you did not cut your fingers either? Haha

I generally hear more chefs in favor of Japanese steel than German. Global knives are well respected by many chefs and they are reasonably priced and many people prefer them over Wusthof and Henkels. Kramer knives are on the high end and are carbon steel which holds a better edge but take more care. Real Kramers will cost you $300 an inch and have a wait list, however there are mass produced ones (via teaming up with Henkels) which aren't as good, but I imagine are still pretty damn great.

That's a hell of a flexable knife

All fine and good, but where is the part where he describes the different flavours of the different ways to prepare garlic? It's all a bit pointless if you know how to prepare it, but don't know why you'd choose each style..

@earlgrey2130

7 жыл бұрын

***** Makes sense from an economic standpoint..

@StarvingSound

7 жыл бұрын

Try it yourself. Describing what something tastes like is like trying to describe color to a blind guy. Garlic is cheap as hell. And you only need four cloves all together and then you could use all those in one dish or up to four.

@valentinfunk202

6 жыл бұрын

it really depends on how you cook it still, generally the crushed cloves you can either roast which will make them very sweet and soft, remove all of that harsh sharp taste, which is very nice because you can press it right out and put it on meat or just eat it whole. You can also throw it into a hot pan with oil and other stuff and it will kind of perfume whatever you are cooking. This is a nice way to do for steak for example. With chopped garlic you kind of get the taste all through your meal but kind of more distributed than the sliced one. With the sliced one you'll get the occasional bite of garlic which can be nice but also a bit overpowering depending on where you use it. The crushed one is great for dips and dressing where you use it raw, as it absolutely needs to be spread out, a bit of raw garlic isn't very pretty, but if you crush it to a paste with a pestle & mortar together with some ginger, add some sesame oil, lime, honey and soy sauce you get an incredibly delicious asian style dressing.

In Romania it is called MUJDEI :))

@georgealderson4424

3 жыл бұрын

Thank you Alin

Can I mince the garlic in a blender? I don't really feel safe cutting something that small.

@azgeogirl Potato baked with skin (jacket) still on.

Hater's gonna hate, I could watch Jamie cook all day - when I am not in the kitchen myself.

What's that type of knife called? don't have one of those but looks very handy

@d_wong12

7 жыл бұрын

Paring knife i believe

@blw2283

6 жыл бұрын

Utility Knife or Small Chef's Knife

What knife do you recommend?

@handlesarecringe957

Жыл бұрын

Any knife can be good, what matters is how well you maintain it. It's not good enough just to wash and dry it, you need to hone it every day you use it and sharpen it every few weeks. Either get a pull-through sharpener like the Chef's Choice brand ones or a whetstone. Don't use an electronic one, it's easier to make a bend in the edge with them. Honing steels come with nearly every knife set, and basically any will do the job just fine. If you've got all the care equipment though, I'd recommend a knife by Victorinox, the same company that makes the Swiss Army Knives. Babish knives are also good from what I've heard.

But what *are* the different flavors

Whats the best prepared style for chili mate

@jeffreyharrison3731

3 жыл бұрын

I always used minced, which is probably like the way he cuts it like a tiny onion. Use a whole head and see what happens. It makes chili better.

Thats what she said 1:23

4 жыл бұрын

🤣

I bought a garlic mincer. No messing about.

how do you get the smell off your hands?

Is it better to use rock salt or sea salt for the garlic puree? Which one brings out more of the juices?

@christinagremore9698

9 жыл бұрын

Don't use rock salt! The grain is too big and it will just shoot out from under your knife. Use sea salt or kosher salt.

@tinkerbell716

9 жыл бұрын

Christina Gremore Thanks for the reply :) That makes sense. I was asking because I saw this video of this culinary school-trained chef doing this but, with rock salt. I'm sure, either way, you'll get the juices out.

Wait, what do I do after I squash it?

he's like a knockoff brad pitt turned dad chef and im 100% okay with it