Dicing garlic is, obviously, not my forte. Otherwise I would have been a chef extraordinaire instead of dishing out literature on Crave Asia.
Not too long ago, I played a tiny role in preparing homemade steamed mussels with garlic and tomato broth. The shellfish dish was cheap, easy to prepare, and delicious, but there was a tiny problem. The garlic left a pungent smell on the fingers. Sure, the condiment's great for flavoring, but the lingering odor negates any after-dinner plans.
Which is why I think the Garlic Zoom is a brilliant kitchen accessory. Pop a peeled clove in … Read more