00:00:02beauties contain so much flavor they can
00:00:04make a real difference to your cooking
00:00:06and now in how to prepare it I know it
00:00:08sounds really basic and silly but it
00:00:09does change the way it tastes so think
00:00:12of a chip right the way a nice thin chip
00:00:14tastes different to a thick chip which
00:00:16tastes different to a roast potato which
00:00:18tastes different to a jacket potato and
00:00:20that’s what you got to think in your
00:00:20head so a few different ways of dealing
00:00:23with it we’ve got a pure clove of garlic
00:00:25here all you got to do is put your hand
00:00:27in there
00:00:28give it a little scratch the fact that
00:00:29you’ve crushed that if you now roast
00:00:31that or fry that you’ll get a very
00:00:33subtle sweet flavor happening so that’s
00:00:36your first method of dealing with garlic
00:00:37the second one is obviously peeling it
00:00:39we’ll take the end off here we do the
00:00:41same as crushing it give it a little
00:00:43squash and then literally the skin or
00:00:45just peel off of it and just sometimes
00:00:48they’re awkward sometimes they’re easy
00:00:49and then we slice it up so we’re using
00:00:52that rocking action or the tapping
00:00:55action fingers tucked away
00:00:57we’ve got slicing out like that or
00:01:00rocking like that either way you get a
00:01:03nice sliced product so I just push that
00:01:07here and then another way to deal with
00:01:14the garlic is to finely chop it so
00:01:17literally like a mini version of the
00:01:18onion I’m going to slice it carefully
00:01:21this way and this is really tiny but you
00:01:25know it does actually work through the
00:01:27middle like that fingers out the way
00:01:28carefully and slowly and then rocking
00:01:31action looking at delicate and fine you
00:01:34can get and the best way to do is taste
00:01:38the difference yourself you will get
00:01:39absolutely different flavor from that if
00:01:41you’re not happy with how fine it is use
00:01:43the rocking action which comes in here
00:01:45and you can get that real fine clear it
00:01:48off of the blade and then sweep that
00:01:51into our third pile there and then the
00:01:54fourth way of dealing with your garlic
00:01:55is to squash it and smush it and turn it
00:01:58into a paste squash it like this as flat
00:02:02as you can and then you get some sea
00:02:05salt and put a pinch of salt on top of
00:02:08the garlic like this and then you want
00:02:10to put the tip down and use the flex in
00:02:12your knife to crush
00:02:14and just squash it squash it squash it
00:02:17squash it squash it and then you can
00:02:20kind of scrape it up into a little line
00:02:23and squash it again until you get a
00:02:26puree and you’ll get a completely
00:02:28different flavor there than you would –
00:02:33chopped sliced or squash so there’s four
00:02:36different ways to prepare garlic and
00:02:38these will be relevant in different ways
00:02:40throughout the application and
00:02:41throughout my current and future recipes
00:02:44on the application but good stuff to
00:02:46know there you go there’s the fourth
00:02:48pile four ways of preparing and dealing
00:02:51with garlic four totally different
00:02:52flavors easy
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