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  • High carbon, stain-free steel stamped blade
  • Easy-to-grip handle
  • NSF Listed
Item:
470M22003
Units:
Each
Shipping:
Usually Ships 1 Business Day
When will I receive my Item?
Reviews:
6 reviews
MFR Item:
M22003
UPC Code:
765301904487
Garlic Paste

Garlic Paste

If you've spent any meaningful amount of time in the kitchen you have cooked with garlic it is one of the most versatile ingredients on earth. So versatile in fact that almost every cuisine on the planet uses it. Today well show you how to prepare smooth garlic paste. Begin by breaking apart the head of garlic. You can do this with your hands or with a knife if the head is very hard. Once you've freed the cloves carefully trim the root and then give it a tight pinch and twist an you will feel the skin loosen. Carefully use your paring knife to clean the skin away from the clove. Once the garlic cloves are all cleaned you usually need to remove the germ, as the garlic matures the germ in the center grows green and develops a bitter quality. Slice the clove in half and use the tip of your paring knife to easily remove the germ. To speed up the pace process mince your garlic into small even pieces. Start with tight horizontal cuts, then tight vertical cuts, and finally tight cross cuts. No need to dispose of the root end here. Mince it into the same size and proceed to the next clove. To turn the garlic into paste we'll use salt not only as a flavor enhancer but as an abrasive to grind the garlic mince into a smooth mash. Evenly season your garlic mince with salt. Then carefully use the side of your chef's knife to grind the salt garlic mixture into an even paste, it only takes a few minutes to turn your mince garlic into a homogenized mixture. The paste can be used in Italian salad dressings, Chinese stir fries, Spanish marinades, Moroccan tagines, its applications are limitless

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Garlic is such a versatile ingredient that nearly every cuisine on the planet uses it (Italian salad dressings, Chinese stir fry, Spanish marinades, etc.). Here, Mercer demonstrates the simple process of making your own garlic paste at home.

Details

Accent your signature culinary creations with intricate garnishes cut with this Mercer M22003 Millennia 3 1/2" paring knife. Its petite size gives you precision control, making it great for peeling, trimming, and slicing fruits and vegetables to create elaborate presentations!

Each knife features an ergonomic handle made of a unique blend of comfortable Santoprene and durable polypropylene for a long life and a no-slip grip. Its high carbon, stain-free steel blade allows for easy edge maintenance, while its professional quality and superb value ensure that this knife will become a favorite in your commercial kitchen! Each knife is guaranteed to last and is NSF Listed.

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NSF Listed

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Customer Reviews

Overall User Rating: Mercer M22003 Millennia 3 1/2" Paring Knife ( 5.0 stars from 6 reviews )

    This knife is great for all your small cutting/peeling needs. It stays sharp even with daily use. The no slip grip makes it easy to use even with wet hands.

    Posted on

    I really like this knife for pealing and cutting fruit. The larger handle is very comfortable and gives a secure feeling in the hand. Mercer knives are super sharp out if the package and easy to keep sharp. Love the big soft handle.

    Posted on

    The Mercer Millennia 3 1/2" paring Knife is excellent. One of it's best features is it's handle. It is large, and has a very comfortable grip. I'm very pleased with it.

    Posted on

    This knife is very high quality at a good value. Be careful because it is extremely sharp and cuts fruit very well! Love how it handles.

    from yogurtree Posted on

    What a great paring knife! Great 3 1/2 length that is perfect for small kitchen tasks! Nice knife that fits nicely in the palm of your hand!!!

    Posted on

    This paring knife is the perfect little knife when you have detail work or for cutting small fruits and vegetables. This knife is also perfect to put out on a cheese platter. Very sharp and looks good too.

    Posted on

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