I'm done with the 'always use a microplane for garlic' rule after a night in a Tokyo izakaya

I was working a stage at a small place in Shinjuku, and the head chef made me crush garlic with a heavy knife and the heel of my hand for a whole service. He said the microplane makes it too watery and bitter, and the paste from crushing has a deeper, sweeter flavor. I fought him on it for a week, but after tasting the difference in our tare sauce, I had to admit he was right. Does anyone else have a 'fancy' tool they've ditched for an older, simpler method?

2 comments

2 Comments

kim18819h ago

My immersion blender collects dust since I learned to make mayo with just a whisk.

derekward17h ago

My hand whisk method failed for years until I tried your single drizzle trick.