Blue Apron is now on video! Every Thursday, we’re posting a new video on our YouTube channel and over here on the blog.
We’ve already helped you cut down your prep time in the kitchen by finessing your knife skills and making short work of onions, garlic, and carrots.
Today, we’re talking about one delicious use for the garlic you now know how to peel and mince really fast: garlic paste. We turn cloves of garlic into paste in at least half of our recipes. Most of the time, that garlic paste goes into salad dressings, giving them extra body and flavor. Anytime you’re going to eat garlic raw, you always want to make it into a paste so that the taste dissolves evenly into the dressing or marinade. If you leave garlic minced, you risk biting straight into a little cube of raw garlic, not a pleasant sensation at all.
Here’s how it’s done:
You’ll need to turn garlic into paste to make the marinade for our Sweet Miso Cod and the dressing for our Chopped Napa Cabbage Salad. Watch the video again and again, until you’ve mastered the motions of our Chef Matthew Wadiak and pulverize your garlic, no mortar and pestle needed. Go!
