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203 months ago

info (a guest user) asked this question:

This question has already been answered and rated. Therefore, no new answers can be given.

203 months ago

Robert Tucker   wrote:

lightly crushed

My comment:

First place a single - unpeeled - garlic clove flat on a chopping board. Now take a knife with a wide blade and place it flat over the clove. Press down strongly with the palm of your hand. Be careful not to touch the sharp part of the blade! You will now find that the skin can easily be removed from the lightly crushed garlic clove.

My references:

http://www.garlic-central.com/garlic-crushing.html

203 months ago

Arvid Eldring   wrote:

battered

203 months ago

Arvid Eldring   wrote:

battered

203 months ago

walterhb37   wrote:

smashed

My comment:

sounds and looks better than knocked

Comments by other colleagues on this answer:

203 months ago

www.buero-garisch.de   wrote:

No, please, it shall NOT be smashed!

203 months ago

www.buero-garisch.de   wrote:

bruised

My comment:

ideally still in one piece - NOT smashed or crushed!!

Comments by other colleagues on this answer:

203 months ago

www.buero-garisch.de   wrote:

I talked to quite a few excellent cooks ... therefore I am very sure that BRUISED is correct here. I finally also found a link for you: http://porcinichronicles.blogspot.com/2006/06/twice-cooked-pork-belly.html garlic cloves, bruised* *How to bruise a garlic clove: Place you knife flat on top of the garlic clove and whack it so that the garlic is a bit mooshed but ideally still in one piece.

The asker rated this answer best

203 months ago

www.buero-garisch.de   wrote:

crushed