But you'll want to know that inside the Week in Review section a debate is raging.
About garlic. About peeling garlic. It seems Mark Bittman set this one off earlier in the week with a report about pre-peeled garlic, and Lawrence Downes wrote in celebration of the discovery. Now I am all in favor of time-saving tips, but I have to agree with Helene Cooper, who wrote:
Any real cook will tell you there is nothing better than grabbing a big, wide knife, or meat cleaver if you like, positioning it on its side over a ripe, fat garlic clove, imagining hte face of an ex-boyfriend is that clove, and then smashing the living daylights out of it with your fist.
Now, I'll be the first to admit that the real pleasure of cooking is the knives. I have a friend who always gets nervous when I say this, and she quietly discloses that she keeps her knives dull deliberately. Where is the fun in that, I say? Of course, now I am careful to wear thick-toed shoes in the kitchen, after my toes' near-miss from the guillotine that was a falling chef's knife.
1 comment:
You should inform your friend that dull knives are dramatically more dangerous than sharp ones. They are harder to control which leads to more accidents. When an accident does happen, they are not clean cuts which makes them harder to clot and usually heal with an uglier scar.
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