But it's just one more thing you need to clean, and it's not like you can fit a dish brush into the tube.

Then, place the heel of your hand (or the side of a wide chef’s knife/cleaver) directly over the point and, using your second hand to press down over the first, firmly press/bang the garlic and twist your hand to release the individual cloves.They're excellent with slow-cooked meats such as beef cheeks, slow cooker beef ribs, or boneless short ribs. Final thoughts: I really like this method – especially if you want to keep the cloves whole for presentation. If you are looking for a more powerful Santoku you may want to check the 7" Santoku Knife from the Phantom Series . When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.

Great method for storing and keeping whole cloves of garlic, however the cloves may get a little bruised from being shaken around in the jar! Then, pour the cloves out onto the worktop, and the idea is that the peels should come off fairly easily.This knife is longer than the standard chef's knife and some less experienced cooks may find it tricky to maneuver. The Santoku is a superb choice when it comes to working fruits and vegetables, including the task of crushing garlic. However, i f you are meal prepping and want to get a bunch of cloves done at the same time, use the shake, microwave, or boiling water method.