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Nov 7, 2010 09:23 AM


I plan to buy a hand grater for garlic,so which kind of grater should I get: coarse, medium,or fine grind?
p.s. I like a strong garlic flavor.


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  1. A gadget for grating garlic?
    The finer the grate the stronger the flavor.
    Making a paste by crushing the clove with the flat side of your chef's knife and then working it with the flat of your knife and sprinkle of salt as an abrasive is by far the most potent way to process your garlic.

    1. I just use the finest holes on my box grater (or a couple of rasps that are basically the same gauge). I find that this creates a really nice, strong garlic flavor. Much stronger than when I try to crush and mince the garlic with my knife, but I am probably not as skilled as some others are with their knives.

      1 Reply
      1. re: Olive123

        When you really get a smooth paste or you use a press, you have broken all the cell membranes and released all the Allicin along with a few other chemical esters which is what gives garlic it strong "hot" flavor.

      2. Why not try a microplane zester? Works well for ginger...

        Or a mortar and pestle?

        1. Some years ago I purchased a garlic mandoline from William Sonoma, one sides offers thin slices, the other grades/shreds it. It cleans up in the dish washer and is easy to store, it is about inch by 8 inches.

          The other benefit is that your hands do not become garlicy.

          Here is an example on ebay:

          1. I have a microplane that is a multi-tasker. I grate zest, hard cheese, ginger and garlic with it. No reason to have a separate one for garlic.