You do not need to squish (crush) garlic before cutting it. Depending on the use of garlic in different recipes, the cloves may be crushed, minced, chopped, sliced, slivered or used whole. Chefs often crush garlic cloves because the dry skin of each clove slips off easily after the clove is struck with the flat side of a knife. Partially crushed or flattened cloves are also easier to cut into a fine mince than whole cloves.
To cut green garlic for cooking, first trim off the root end and any tough outer layers. Then, slice the green garlic crosswise into thin rounds or chop it finely, depending on your recipe. Make sure to wash the green garlic thoroughly before cutting to remove any dirt or debris.
Garlic can be used as an insect repellent by cutting it or blending it and applying it on plants. When it is absorbed, garlic extract gives those plants a long-lasting case of 'garlic breath' and insects can not stand it.
Squish 'em happened in 1983.
Squish 'em was created in 1983.
You'll have to squish a ton of grapes to make a gallon of wine.
Garlic can tolerate temperatures as low as 32F (0C) before it is damaged or affected.
Yes, squish is an onomatopoeia, in fact squash is too.
If you squish your eyeball, tears and blood will come out.
Garlic can last for about 3 to 5 months before it goes bad, depending on how it is stored.
Garlic can last in the fridge for about 3 to 5 months before it goes bad.
Garlic cloves can last for about 3 to 5 months before they spoil, depending on how they are stored.
Garlic cloves can last for about 3 to 5 weeks in the fridge before they spoil.