Inspired by Rocketman's Theriac, I decided to do a simple garlic sauce of my own.
If it proves to have any kick or not, I'll probably call it "Hellsing Sauce." If it turns blue, I'll probably call it "Cherenkov Sauce."
Ingredients (Blended):
Garlic: 16 Bulbs - 929g (2 lbs, which means I lost about a pound between removing the husks and peeling)
Shallots (2): - 125.5g
Jalapeno (1): - 90g
Serrano (1): 11.2g
Lemon (with rind/zest)(1): 93.5g
Distilled Water: ~450g
Pickling Salt (~5%) - 90g.
Covered with a distilled water/salt brine, weighted down w/ glass weights.
I did this about the same as I do my hot-sauce mashes. Hopefully it winds up okay.
I had about 2 ounces of the stuff left over after jarring the rest, so I decided to put it on toast as a spread because, heck, why not?
Early testing indicates flavor is good, if strong (it should mellow) and it may be a bit too salty.
Also, I've seen other people complain about peeling garlic.
After peeling these 16 bulbs by hand, I have the following tips:
1) Put cloves into a tuperware container. About 1 bulb per container, with plenty of head-room. Shake vigorously like you're trying to murder it. This will "bruise" the garlic a bit and separate it from the harder casing that you want to remove.
2) Place individual cloves curve-side down, and cut off the base of the clove (where it connected to the rest of the head). Once the knife connects with the cutting board, press down on the opposite end of the clove, "rolling it," away from the knife. This should take off a strip of the peel.
3) Attempt to "break off" the narrow-end (opposite the base) of the peel by hand. You may be able to remove the entire peel, or separate out enough of the peel that it is easy to remove by fingernail.
Doing this it took me a while, but separating out each of these steps, I was able to mass-produce most of this in just over an hour's work.
If it proves to have any kick or not, I'll probably call it "Hellsing Sauce." If it turns blue, I'll probably call it "Cherenkov Sauce."
Ingredients (Blended):
Garlic: 16 Bulbs - 929g (2 lbs, which means I lost about a pound between removing the husks and peeling)
Shallots (2): - 125.5g
Jalapeno (1): - 90g
Serrano (1): 11.2g
Lemon (with rind/zest)(1): 93.5g
Distilled Water: ~450g
Pickling Salt (~5%) - 90g.
Covered with a distilled water/salt brine, weighted down w/ glass weights.
I did this about the same as I do my hot-sauce mashes. Hopefully it winds up okay.
I had about 2 ounces of the stuff left over after jarring the rest, so I decided to put it on toast as a spread because, heck, why not?
Early testing indicates flavor is good, if strong (it should mellow) and it may be a bit too salty.
Also, I've seen other people complain about peeling garlic.
After peeling these 16 bulbs by hand, I have the following tips:
1) Put cloves into a tuperware container. About 1 bulb per container, with plenty of head-room. Shake vigorously like you're trying to murder it. This will "bruise" the garlic a bit and separate it from the harder casing that you want to remove.
2) Place individual cloves curve-side down, and cut off the base of the clove (where it connected to the rest of the head). Once the knife connects with the cutting board, press down on the opposite end of the clove, "rolling it," away from the knife. This should take off a strip of the peel.
3) Attempt to "break off" the narrow-end (opposite the base) of the peel by hand. You may be able to remove the entire peel, or separate out enough of the peel that it is easy to remove by fingernail.
Doing this it took me a while, but separating out each of these steps, I was able to mass-produce most of this in just over an hour's work.
