How do restaurants chop up garlic?
If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal.
How do restaurants chop up the garlic for this purpose? Are they using some kind of food processor, or do they purchase pre-made garlic sauce from a supplier?
Best Answer
Having worked in Institutional Kitchens, I'd bet the rent that the garlic came from kilo plastic jars of the minced preserved variety.
Restaurants of some quality cut up there own raw as needed for each sauce or even for each order. A paste of roasted garlic can be made daily with several heads of garlic covering the needs of a dinner shift.
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How do chefs chop garlic?
Sidoti says that you should use a rocking motion to chop the garlic until it's finely minced. And as for the benefits of mincing, those smaller pieces will help enhance garlic's natural flavor in a dish. "Minced garlic will distribute more flavor in a dish and is perfect in sauces and marinades," Sidoti says.How do you professionally cut garlic?
Before you get chopping, grab a clean cutting board and a chef's knife. Grab one clove at a time and start by slicing individual cloves into rounds. Then gather the slices together and rock the knife back and forth until you achieve the desired size chop.How do restaurants prep garlic?
Preheat your oven to 325 degrees and leave the garlic in there until it gets soft. Let it cool down and then press the cloves out from the skin. From there, you can mix the garlic into a delicious paste to put on your perfectly grilled steaks or restaurant-worthy pasta.How to cut, NOT CHOP, your garlic ! (like at a 1 Michelin star restaurant)
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Answer 2
Depends on the restaurant and the labour available and the quantities needed.
If you have staff standing around for an hour each day waiting for things to happen then you buy the whole bulbs and let the staff peel.
If you need greater amounts faster you buy pre-peeled.
Both would then have you chop the peeled garlic in a food processor with a touch of oil to help it get nice and fine.
Lastly you'd buy it in pre-chopped.
It's all about cost.
One restaurant I worked at we had this 70 year old Italian guy called "Papa" that had been with the organization for decades. His job was to peel garlic, onions, carrots then help out with dishes. He was old and slow but apart of the "family" and after putting in his time doing decades of hard excellent work this was sorta his retirement package. It gave him a reason to get up in the morning and put food on his table. We could have bought pre-peeled and made out a little cheaper but that wasn't the point. You don't see that sort of employer/employee respect anymore and it's really sad.
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