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Nahualli
RealPoor Master of Posts
Joined: 11 Oct 2002
Posts: 8461
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 Posted: 03/24/05 - 05:41 Post subject: Yes another genius kitchen product....
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Pre-mashed herbs !
I think you guys may have seen these in the supermarket. It's basically a tube of paste that's any one of a number of herbs and spices. Anything from basil to garlic is all there.
I have been using these lately and you really can't tell the difference (unless you need the cilantro or parsley for a garnish) but for soups and other cooking this stuff is indispensible especially if you're like me and you only get one or two uses out of a bunch of cilantro before it starts decomposing on you
Now.. if they only made onion paste I'd be in heaven.
-Nah-
Last edited by Nahualli on 03/24/05 - 20:32; edited 1 time in total
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Sovreign
Luke Warm
Joined: 11 Oct 2002
Posts: 281
Location: Hillsboro, Oregon
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Posted: 03/24/05 - 05:43 Post subject:
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It's people? Onion paste is people?!
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principessa
RealPoor Guru
Joined: 11 Oct 2002
Posts: 3149
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Posted: 03/24/05 - 11:16 Post subject:
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I use the tomato paste in the tube when I need just a tablespoon--better than opening the little can and wasting most of it...there is also anchovy paste and garlic paste from the same company...
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Cryz
Sir Postalot
Joined: 17 Feb 2003
Posts: 1013
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Posted: 03/24/05 - 11:38 Post subject:
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i dont get it =\
its like... garlic powder? but more complicated?
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principessa
RealPoor Guru
Joined: 11 Oct 2002
Posts: 3149
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Posted: 03/24/05 - 11:40 Post subject:
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no, it's garlic that has been pureed with...some kind of gum and/or oil...they create a paste out of it that can replace garlic that you've mashed in a mortar and pestle with oil to make a paste...less time, less mess...
edit: garlic powder is a last resort when you need garlic in a recipe ..
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Maldek
RealPoor Guru
Joined: 16 Oct 2002
Posts: 2089
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Posted: 03/24/05 - 11:42 Post subject:
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soylent green in a tube!
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Galdaria
RealPoor Master of Posts
Joined: 06 Apr 2004
Posts: 5641
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Posted: 03/24/05 - 12:04 Post subject:
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LOL wow you just dated yerself. =)
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Spiritz
RealPoor Sensei
Joined: 11 Oct 2002
Posts: 1969
Location: Huntington Beach, CA
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Posted: 03/24/05 - 12:37 Post subject:
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Lazy bastards. Chop fresh stuff, nothing comes close.
And there is NO substitute for fresh garlic. It's a travesty to hear you people talking about garlic mush in a tube. I'm sad IRL.
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Nahualli
RealPoor Master of Posts
Joined: 11 Oct 2002
Posts: 8461
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Posted: 03/24/05 - 14:38 Post subject:
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| Spiritz wrote: | Lazy bastards. Chop fresh stuff, nothing comes close.
And there is NO substitute for fresh garlic. It's a travesty to hear you people talking about garlic mush in a tube. I'm sad IRL. |
Garlic was just an example. Garlic is fairly easy to have on hand because it keeps for a long time, what I was REALLY referring to is stuff like cilantro and basil that starts to liquefy just days after you buy it. It has nothing to do with being lazy.
Have you tried the stuff? If you haven't how do you know it "doesn't come close" ?
-Nah-
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Tamrissa
RealPoor Master of Posts
Joined: 29 Nov 2002
Posts: 7100
Location: at my computer
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Posted: 03/24/05 - 14:50 Post subject:
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my garlic roaster got dropped and broke 
anyone else like to roast their garlic in the oven then use it?
now that = the win!
plus i love the smell of the kitchen (and surrounding rooms) after roasting garlic.. yummah!
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Galdaria
RealPoor Master of Posts
Joined: 06 Apr 2004
Posts: 5641
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Posted: 03/24/05 - 14:56 Post subject:
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I use that stuff for basil only cuz I cant get basil to stay in my fridge for more than like 3 days before it looks all wilty and gross. I make this killer bowtie pasta with olive oil, garlic, basil, tomato and feta cheese. I make it like once a week so I need basil lots. =)
Ive never roasted my garlic Tam but ive seen it done on tv lots on the food network. Ive always been afraid my house would stink for weeks. =/ Also, im strange, I only like onions raw or barely cooked, im afraid I dont like it cooked up really well.
How do you do this? Cut the pointy top off the garlic and just roast it? How long? How long will my house/furniture reek of it?
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Tamrissa
RealPoor Master of Posts
Joined: 29 Nov 2002
Posts: 7100
Location: at my computer
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Posted: 03/24/05 - 15:16 Post subject:
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well i find the aroma appealing (nothing like coming home to a house that smells of fresh made food to wet your appetite).
its no worse then cooking two or three recipes on the stove top that involve garlic... really its gone in a day or two, or if you make popcorn later it dissipates quicker.
if it really bothers you when youre finished and they are cooled and stored, or used, or both. spray some febreeze on your furnature, curtains, carpets whatever to get the rest of the smell out of the air.
i think its totally worth it, i love teh taste of fresh roasted garlic, and a roaster (many of them anyway) acts like a root cellar for storing as well.
if you purchase one make sure you get the type that says roaster & keeper. they have instructions for stove temps and times according to amount and your stove type.
i prefer terra cotta ones over the ceramic that has been *food glazed* on the inside.
its worth getting even if you only use it once to roast it, they are great for storing your garlic in to keep it dry and fresher longer.
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sinrakin
RealPoor Master of Posts
Joined: 11 Oct 2002
Posts: 7044
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Posted: 03/24/05 - 15:23 Post subject:
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You can freeze basil and it holds up pretty well; that's what I do - put in a ziplock back and get as much air out as possible.
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Cayseis
Total Newbie
Joined: 02 Feb 2005
Posts: 42
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Posted: 03/24/05 - 15:25 Post subject:
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| Tamrissa wrote: | my garlic roaster got dropped and broke
anyone else like to roast their garlic in the oven then use it?
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you droped the oven??? what...unless you talking about toaster oven...but hey
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cheese
Luke Warm
Joined: 08 Dec 2004
Posts: 241
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Posted: 03/24/05 - 15:26 Post subject:
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Another cool thing to do with Garlic if you haven't already is when you cooking something that will use olive or regular oil, but your oil in a pan then cut your garlic into halves or quarters and then add to pan. Heat the oil slowly. Don't fry the garlic just let the heat come up slow with it. Pull the garlic out before the oil gets to hot and you can add back in the dish later..
As you heat the oil and the garlic the oil will suck the garlic flavor into the oil.. Can give anything you cook a good garlic flavor boost..
if you just put garlic in hot oil it doesn't do the same thing...
Also roasted garlic on bread rules...you can spread it like butter...
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Tamrissa
RealPoor Master of Posts
Joined: 29 Nov 2002
Posts: 7100
Location: at my computer
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Posted: 03/24/05 - 15:40 Post subject:
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| Cayseis wrote: | | Tamrissa wrote: | my garlic roaster got dropped and broke
anyone else like to roast their garlic in the oven then use it?
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you droped the oven??? what...unless you talking about toaster oven...but hey |
^^ that is a cheesy pic of a garlic roaster and keeper (i prefer the combo two in one type)
and cheese ya i use the roasted garlic in pasta sauce dishes and use left overs to make garlic butter for garlic bread on the side when i make a lassagna.
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Nahualli
RealPoor Master of Posts
Joined: 11 Oct 2002
Posts: 8461
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Posted: 03/24/05 - 16:13 Post subject:
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| sinrakin wrote: | | You can freeze basil and it holds up pretty well; that's what I do - put in a ziplock back and get as much air out as possible. |
OMG OR VACUUM SEAL IT !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
-Nah-
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Tamrissa
RealPoor Master of Posts
Joined: 29 Nov 2002
Posts: 7100
Location: at my computer
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Posted: 03/24/05 - 16:24 Post subject:
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 hehe i <3 you nahu!
actually putting fresh basil, bay leaves and parsely with water in ice cube trays, freezing and using as needed is pretty awesome. same with making your own broth cubes which you can then.. vaccum seal!
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Nahualli
RealPoor Master of Posts
Joined: 11 Oct 2002
Posts: 8461
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Posted: 03/24/05 - 16:34 Post subject:
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| Tamrissa wrote: | hehe i <3 you nahu!
actually putting fresh basil, bay leaves and parsely with water in ice cube trays, freezing and using as needed is pretty awesome. same with making your own broth cubes which you can then.. vaccum seal! |
OMG VACUUM SEAL EVERYTHING !!!!
-Nah-
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Spiritz
RealPoor Sensei
Joined: 11 Oct 2002
Posts: 1969
Location: Huntington Beach, CA
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Posted: 03/24/05 - 16:39 Post subject:
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Roasting your garlic before using it in certain dishes is the ONLY way to go. Extra 30/40 minutes but it makes a huge difference.
I roast mine before making fresh garlic spread, red bliss bacon garlic mashed potatoes and various baked pasta dishes.
Infusing oil with garlic for dipping is the bomb too. Can also take a loaf of couple day old french bread, cut it, brush it with olive oil, lightly toast it on the grill then make a roaster garlic spread and brush that on. Great with a roasted tomatoe balsamic salid.
Garlic is all around win. And I agree with Tam, the smell is own. Gald you need to embrace garlic more, it has healing powers!
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Tamrissa
RealPoor Master of Posts
Joined: 29 Nov 2002
Posts: 7100
Location: at my computer
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Posted: 03/24/05 - 16:50 Post subject:
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| Nahualli wrote: |
OMG VACUUM SEAL EVERYTHING !!!!
-Nah- |
haha dont laugh! i do!
i make the kids freezies from juice with them, ive even vacuum sealed old pillows for storage (they take alot less room that way). winter sweaters stored away for summer, stack em in a bag ( like glad kitchen catchers) suck the air out using your vacuum (too heavy duty for most sealers) but use your sealer to melt/close it off.
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