Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 12

A garlic crusher is quick but wasteful. A lot of good garlic gets left behind or stuck in the holes. A knife does the job more efficiently, though it takes a little practice.

Peel the garlic and chop it very roughly into three or four pieces. Sprinkle with a good pinch of salt (this diminishes slippage). Press the flat of the blade of the knife down on the pieces, crushing them, then drag the sharp end of the blade, at an angle to the board, over the smashed pieces. Push them all back together, and repeat the dragging and crushing until you have a smooth paste. The dismaying thing is how little you end up with, but don’t fear – the impact of the smoothly crushed garlic will be epic.