Tonight Chez trof: Homade farfalle pasta Video:

[trof]

Yes, we're going to try to replicate this.


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[flotsam]

1. He lost me

I watched it but why did he crush the garlic and then fail to peel it before he added it to the pan?

[trof]

2. I know. He does that.

It depends on the dish.
I guess he figures this will cook down so much it won't matter.
I've seen him chop it, mince it, and make a paste of it.
Je ne sais pas.

[flotsam]

4. Well Okay

It's not too tough to know more about cooking than I do and I'm even more surprised to hear he chose that purposely.

Edit:spelling

[flotsam]

6. Makes sense....

Skins (both onion and garlic) contain 10% pectin which helps thicken the dish and also the skin helps to prevent burning when sauteing or roasting.

https://cooking.stackexchange.com/questions/53884/unpeeled-garlic-cloves-in-french-belgian-cooking

[Warpy]

3. Maybe he enjoys eating paper.

The rest of us roll the clove in an old mouse pad, throw away the paper, then smack it with the flat part of a cleaver.

[trof]

5. All I can say is...it works.