Comments by "Psiberzerker" (@Psiberzerker) on "Garlic Peeling Methods RANKED" video.

  1. I consider myself a prep cook. I've worked on the line at 3 stared resorts, but I'm comfortable as a prep cook, and a saucier. (Not the station on the line, cooking sauces for the line cook's mise.) I'm starting with all that^ for context: I mash it with a knife, peel it, then mince it with the same knife. Why? Because I'm a prep cook, it works, and I don't have to go looking for a gadget, that the dishwasher has to clean. At home, I beat egg-whites to stiff peaks with a fork. Why? Because I have a stack of forks in the drawer, and I can just throw it in the dishwasher. None of this is advice, I do it that way, because I cook for fun, and fooling around with timesaving gadgets, that I have to clean after I play around in the kitchen is not fun. So, when you're looking at the newest gadget for mashing garlic, ask yourself this: How much fun is that going to be to clean when you're done? How much space is that going to take up in the sink? The dishwasher? The cabinet, or a drawer? If I can do it with a knife, fork, or spoon, at the very least I can save a lot of money buying gadgets. (I'd rather spend on nicer ingredients)
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