It sucks. Just one of my worst weekly jobs. But maybe someone has a better solution. Even if the end process is different; then I could bring it to chef. I’m just sick of cutting myself and the time it takes. Thanks all. Bon appetite
by sorting_potatoes
45 Comments
I couldn’t find the exact one but [here](https://www.lowes.com/pd/As-Seen-on-TV-Black-Mandoline/5015380177?user=shopping&feed=yes&srsltid=AfmBOooEaxv7Qx71CUBoElgmZmPodWrVARwwGuv6MA7WgfpMpUzZF3SCpwY) is something kind of similar.
Essentially, get a mandolin that has a reservoir that you can put a handful of garlic and just go back and forth to slice. 10x faster than going single by single
https://www.webstaurantstore.com/robot-coupe-27051-1-32-slicing-disc/64927051.html?utm_source=google&utm_medium=cpc&gclid=Cj0KCQjw3vO3BhCqARIsAEWblcBRhai79E_nvW6w8M2C8ouyM1YnIEttT6YXOqNh-_jKhjcY-T7E2jQaAgYzEALw_wcB
I use this attachment on the robocoup. If every slice must be uniform i would say get a mini mandolin because you can load the garlic into the guard piece. Idk about you but i can slice garlic a lot quicker knowing my fingertips are safe.
You can just buy them pre sliced, if you’re not using fresh to begin with the taste won’t be much different.
You can buy fried garlic.
Chefs knife would be safer and quicker. Not sure if something like the kitchen aid slicer attachment would work with it being so small?
Chainmail glove (usually for oyster shucking) to not get cut by the mandolin. Or just go very slow and careful. Or slice by hand with a small knife, which can ironically be faster since you aren’t worrying about being cut by the mandolin if you have proper knife technique.
Chinois or china cap to fry. Just make sure if you use a fine chinois, to hold it tight and be very careful to never let the black plastic top ring touch the oil.
That ain’t “goodfellas” style garlic.
I had to do this at a few places. Cut glove. Put like 5-6 cloves and just go back and forth. You’ll start flying through the garlic.
I use a garlic shaver or slicer. It looks like a little mill. Can load 6-8 garlic at once. Only thing is they get very thin and can’t control the thickness.
Something like this
https://a.co/d/5XBPTWe
I use a truffle shaver 🤷🏼♂️
Robo coupe with a slicer blade. Management is asking for injuries if the mandolin is the procedure for slicing garlic
Get one of those mandolins with a hopper on top? Loads safer than the traditional ones https://amzn.eu/d/3lJ38ty
Do you have a Korean grocery store near you? I’ve used Korean mini mandolins with a “reservoir/ feed chamber” They’re under $10 with a fixed blade https://www.kbigstore.com/products/garlic-slicer-grater-2-in-1-mini-mandoline-hand-safe-garlic-slicer-kitchen-tool
Elephant garlic is 1,000 times easier
Get a glove that protects you from cuts. You can still chop a finger off so be smart but it’ll protect you from small nicks
As far as slicing the garlic, a mandolin is the most efficient way I know. For frying, I was taught to bring the garlic up to a boil twice in water and once in milk before frying and this makes the garlic fry much more evenly(without sticking) and makes the garlic a lot harder to burn
Just get a cut glove, idk why half the subreddit is seemingly so against doing this.
Some things aren’t easy, speed comes from repetition.
Razor blade?
Order them in
You’re in CA? You’ve gotta have an Asian market. The ones near me stock a palm sized non adjustable mandoline for garlic/ginger, they come with a flexible finger guard. One of my cooks put me onto them after we made him fire a braised kale for a dish that needed 80 cloves, and he had to do it 3x a week. Absolutely worth the 4.75 USD he spent.
I mean honestly at that point just get a smaller prep knife, enter the 36 chambers, and learn how to do a bitch load of consistent slicing. Garlic is small enough that the aperture of a mandoline is almost too large for it to be effective and you end up wasting your time finagling it. If it was elephant garlic, sure. But the regular stuff? Not worth the hassle.
Use a robot coup to slice instead of a mandellin
Just use a fucking knife if it’s too slow for you get faster
Robocoup slicer attachment, chef
We use a meat slicer. I think known as a deli slicer in American?
I found a potato chip kit at my local Dollarama that had a lovely little ceramic mandolin. The smaller size made it easier to be more precise with garlic.
Our kitchen uses a commercial grater, something like [this](https://hl1974.en.made-in-china.com/product/SfnRqdPGvacr/China-Good-Quality-Industrial-Cucumber-Carrot-Grater-Cube-Commercial-Fruit-Vegetable-Cutting-Machine.html), takes about less than 10 minutes to have a whole tray of em’.
Slightly troublesome to clean as it gets everywhere.
The one we use is a different model that comes with different blades, we use em’ for rosti & chillis as well.
They are gonna taste way better if you soak them in buttermilk before you fry. I bet yours turn out super bitter
we use a salad shooter, the older ones could do a ton of garlic at once. gives a good amount of well shredded garlic, fast https://www.officedepot.com/a/products/250455/Presto-Professional-SaladShooter-Electric-Food-Slicer/
There are handheld garlic slicers
I used to do this with both garlic and onions.
it is a pain in the ass but funny enough it wasn’t the worst job I’ve ever gotten.
I still think making mash potatoes using real potatoes is the worst job I’ve ever been tasked to do.
if I was given a choice. I would rather do this than make mash potatoes with real potatoes ever again.
trust me. peeling 15lbs of potatoes and then using the giant moulin is a much worse job than using the mandolin for garlic and onions.
f*ck the moulin. you would think someone would have come up with a better invention to mash potatoes in commercial quantities than a moulin. lol
Who else here is like me, and have never cut themselves on a mandolin in the 15 years of using them daily.
Who else here is like me, and have never cut themselves on a mandolin in the 15 years of using them daily.
Who else here is like me, and have never cut themselves on a mandolin in the 15 years of using them daily.
Sharp knife and go wild? I’d rather do that than a mandolin if they’re the only options.
I cut them in the mandolin and let them soak a really good time before frying them in water, and it’s a task you can do while doing something else.
You can blanch them if you want to be fastest, but if you have some free time you can a lot of them
I cut them in the mandolin and let them soak a really good time before frying them in water, and it’s a task you can do while doing something else.
You can blanch them if you want to be fastest, but if you have some free time you can a lot of them
Surprised I haven’t seen this comment yet but I would 100% recommend a sharpening the blade. Especially for small finnicky stuff it makes a world of difference. That aside I’m not sure about cut gloves, seems like it may hinder more than help the process making it harder to keep a handle on the cloves. And also ignore the people saying to just use a knife, a mandoline really is the tool for this and just like a knife you just gotta get a little more confidence.
A knife
No one is suggesting using a food processor with the slicing attachment? It’s great for potatoes so if you can get the right size it would be crazy fast and easy and no chance of slicing your fingers.
I used [truffle slicer ](https://www.google.it/aclk?sa=l&ai=DChcSEwilj8eZjvCIAxXnAwYAHYp6KAwYABAnGgJ3cw&co=1&ase=2&gclid=Cj0KCQjw3vO3BhCqARIsAEWblcC23SBMdpqqgbh_kcYY0TWRLI_WxI3MCAV6ZU7PDBShOmQAMEnbgPsaArK8EALw_wcB&sig=AOD64_2i1TLskQY0raNzLJBgCD5rggy-Ow&ctype=70&q=&nis=4&ved=2ahUKEwihi8OZjvCIAxUc9AIHHZFzCm0Qwg8oAHoECAUQfw&adurl=)
I like the oxo good grip garlic slicer
First I think your slices are about 2x the thickness they should be. Is the Mando blade actually sharp? Slow down just a hair and put on a glove, use just the tips of your fingers. You have the right tool, you just need to learn how to use it.
Side note fried garlic doesn’t last a week, it should be a daily fry at most every other.
Are your knives broken?