That's not just any salt, it's called sea salt. Its crystals look larger than the normal salt which the majority of people use, and apparently, sea salt is good for you.
Sea salt is loaded with sodium which is in fact not at all good for you in the amounts typically used. One sodium is not any better or worse for you than another sodium.
+Jedidiah Stopyro Sea Salt differs from Table Salt in that it's completely natural. It has colloidal minerals where-as Table Salt is basic Sodium Cl, unless it's Iodised (has Iodine added). Also, Sodium is good for you and whoever has told you otherwise is misinformed. Without Sodium I don't think you'd make it very far in life. The ONLY time you should be worried about consuming too much Sodium is if you're dehydrated.. have higher than normal Sodium on your blood tests, or Hypokalemia or something.
+Divine Tree Unless you have a garlic mincer, then you have to double it's mass to get the desired result. If you are adding it to a recipe then you can simply add less salt or no salt... Salt can also act as a preservative - when we mince our garlic we usually add a pinch of salt and just a little canola oil to get it going in the mincer before freezing. The oil also helps to preserve it. You can put lemon juice which helps preserve it for longer, but I don't add any lemon juice.
Natural is not the issue. Knowing the impurities present in sea salt helps you synthesize a more controlled equivalent. The main component is NaCl, with trace amounts of potassium, iron and zinc salts, overwhelmingly in chloride form. All of which you can create for yourself. However, buying table salt isn't the same thing as buying chemically pure sodium chloride. Funnily enough, table salt contains trace amounts of potassium, iron and zinc salts. However, you'll find that sodium, zinc and potassium chloride are the bits you want and are essential electrolytes.
@@Sirdiggar hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel 😋 it is lush
@@lauraezeanishealthyliving9644 hello thanks for the message. I just checked out the video, very nice information and there is something really calming about your videos. Keep it up! 👍🏻😊
+Dick Fageroni Nah I beg to differ. His utility knife is made from probably German or Swedish steel which is not super hard. Also his knife is very thin which is why it can flex. A thicker chef's knife made from a stiffer Japanese steel of course won't bend like that.
+Justin Doan Actually you got a big mistake there. German / Swedish steel is much harder than japanese steel, which is why it can flex without breaking. If you look at japanese Sushi knifes, you can see that they are much thicker, because 1. No flex is needed and 2. If the blade was thin enough to flex it would break, not flex. The flex is determined by how thin the blade is, not the steel.
TheBisasam22 If you go with the HRC scale, I'm pretty sure a lot of Japanese knives would be harder by definition. It's a cultural difference between how people use and maintain knives and harder doesn't necessarily mean better but most German knives I see are in the mid 50s to upper 50s while Japanese ones hover around 60, plus minus 1 or 2. The ones I own are rated around 61-63 HRC
***** Ups, Sorry. I mixed something up there. Yes, Japanese Steel is harder, but it's brittle. That's why it can't flex, or shouldn't flex like that. Sry, my bad.
@@maxioh576 actually no how you pepare gar;ic changes how you broke bonds within its chemical structure so garlic paste tastes different from a chopped garlic
@@maxioh576 hello 👋 hope you are good 👍 if you love garlic check out my garlic squash recipe on lauraezeani healthy living youtube channel it is delicious 😋
Aha, another skill to add to my repertoire as a 'pandemic cook' (learning to cook, looking like a chef) because it is the best way to survive and keep sane during the lockdown.
Jamie just started watching your vedios and became the super duper fan of your technique and cooking skills.im new in this cooking field but loving it and one day want to become as perfect as you. May Allah always bless you.
Wow, I didn't know you could get so many different flavor profiles out of garlic. I've only been chopping for tomato sauces. Going to check put your website. Thanks for the tips.
Jaime!! how come I didn't "find" you before when I had to cook for my family and I was a total novice... They were so good for eating my cooking. . . Now I live alone and love to cook for myself, BUT I love it more when my daugther comes to visit. Dad was a great cook but he left this earth a few years ago. I miss cooking for them. Thanks to your great advice!! Marina
He's been around for decades. I grew up watching his show 'The Naked Chef' lol. He basically taught me how to cook since I was about 10! Sorry to hear of your loss and I hope your family will visit often so you can use what you've learned to cook for them. ^_^
Thank you very much Bro.... I have been searching for these methods on garlic for a long time... I use garlic in almost everything... but the last method you did with the salt and making it like a puree, definitely is going to hit my home made ceviche recipe. GRACIAS .. AND PURA VIDA.. FROM COSTA RICA.
Key to remember, this will only work as advertised with a very sharp knife (seems obvious, but some people have dull knives and will wonder why they are not achieving the same level of speed and quality as in the vid). good slicing!
A great knife can be put into a vice and bent at a 90 degree angle. It's actually one of the tests for a professional blade smiths when they are forging knives. Knives are meant to take it and can, only a really sub-par knife would retain any misshaping.
I generally hear more chefs in favor of Japanese steel than German. Global knives are well respected by many chefs and they are reasonably priced and many people prefer them over Wusthof and Henkels. Kramer knives are on the high end and are carbon steel which holds a better edge but take more care. Real Kramers will cost you $300 an inch and have a wait list, however there are mass produced ones (via teaming up with Henkels) which aren't as good, but I imagine are still pretty damn great.
I usually put the garlic in a tiny glass bowl and smush it with a wooden pestle. I don't use the wooden mortar because then it smells like garlic but the pestle doesn't for some reason.
i bet that if you put #4 in a slice of bread, then on a frying pan with a little olive oil and cook it until is a little crunchy, then oregano, man i'm hungry now, i love garlic!
+MyGerbilScrapbook just buy a new knife. I use this one www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32. It is only 30 odd dollars and cuts better than most 200 dollar once.
+MyGerbilScrapbook I see. well i think it not illegal to buy a chefs knife 🔪 for a 15 year old. ask your parents for help. tell them you will move out otherwise.
@@killinglonliness88 hello 👋 hope ypu are good 👍 if you are a garlic lover check out my garlic squash recipes it is delicious on laura ezeani healthy living youtube channel
How do you stop it from riding up the knife? I have the problem that the big chunks stick to the knife and only the small pieces are left to mince smaller.
All fine and good, but where is the part where he describes the different flavours of the different ways to prepare garlic? It's all a bit pointless if you know how to prepare it, but don't know why you'd choose each style..
Try it yourself. Describing what something tastes like is like trying to describe color to a blind guy. Garlic is cheap as hell. And you only need four cloves all together and then you could use all those in one dish or up to four.
it really depends on how you cook it still, generally the crushed cloves you can either roast which will make them very sweet and soft, remove all of that harsh sharp taste, which is very nice because you can press it right out and put it on meat or just eat it whole. You can also throw it into a hot pan with oil and other stuff and it will kind of perfume whatever you are cooking. This is a nice way to do for steak for example. With chopped garlic you kind of get the taste all through your meal but kind of more distributed than the sliced one. With the sliced one you'll get the occasional bite of garlic which can be nice but also a bit overpowering depending on where you use it. The crushed one is great for dips and dressing where you use it raw, as it absolutely needs to be spread out, a bit of raw garlic isn't very pretty, but if you crush it to a paste with a pestle & mortar together with some ginger, add some sesame oil, lime, honey and soy sauce you get an incredibly delicious asian style dressing.
Depends how much you want to spend! I've used a £100 i o shen knife and an electric sharpener for the last eight or nine years and it's worked just fine for me... tbh a couple of half-decent knives from t k maxx would be all I need so long as I can keep 'em sharp.
HI Jamie. thanks for the vid. really loved it. But 1 question though, if you leave the skin on the garlic, doesn't that defeat the purpose? How can the garlic flavour seep out, if the skin is still on? Thanks Jamie.
Please remember if you use sea salt it can contain enough allergens to cause a reaction to someone who is allergic to fish or shellfish so be aware. I’ve been sent to the ER 4 times by dishes that used sea salt that was not disclosed. Stay safe ^_^O
Wow...thanks! I tried cutting a fresh garlic and couldn't figure out what I was doing wrong. Sadly, I threw it away before watching this. I thought I had bad garlic or something...