23 August 2015 Mortar and Pestle

[Durgan]

http://www.durgan.org/2015/August 2015/23 August 2015 Mortar and Pestle/HTML/index.htm 23 August 2015 Mortar and Pestle
Garlic prior for use should be crushed and allowed to sit for at least 15 minutes or longer. Crushing, or pressing garlic and allowing it to sit for ~15 minutes provides enough time for the alliinase and alliin,released from the process,to interact and form allicin,the beneficial product. My method of crushing is to utilize a tortilla press for the initial crush, then hone the process in a mortar and pestle. This method can easily be adapted to processing large quantities of garlic or down to a single clove. The method is efficient and easy to implement, and clean up is simple.

 

[DeborahJane]

http://www.durgan.org/2015/August 2015/23 August 2015 Mortar and Pestle/HTML/index.htm 23 August 2015 Mortar and Pestle
Garlic prior for use should be crushed and allowed to sit for at least 15 minutes or longer. Crushing, or pressing garlic and allowing it to sit for ~15 minutes provides enough time for the alliinase and alliin,released from the process,to interact and form allicin,the beneficial product. My method of crushing is to utilize a tortilla press for the initial crush, then hone the process in a mortar and pestle. This method can easily be adapted to processing large quantities of garlic or down to a single clove. The method is efficient and easy to implement, and clean up is simple.

Do you do large quantities and keep it In oil?

 

[Durgan]

I try to have a bulb per day and it is always fresh processing. Usually I lightly fry in butter, and serve as a condiment on a baked potato. I tried without cooking, raw, in a sandwich but found the garlic too hot on the taste buds.