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Garlotine
Wiseguys cut garlic with a razor, kapeesh? | |
Cutting garlic with a razor blade for that authentic Italian
American pasta taste is a very difficult task.
The Garlotine is a contraption that looks like a very small
guillotine, but with a mechanism to push a clove of garlic
through in the tiniest increments possible. The clove is
held in
place by a small rubber knob that moves out of the
way just as the razor reaches it. As the spring-loaded razor
moves back up, the rubber knnob moves back into place
and the clove is pushed forward a fraction of a millimetre.
Get Goodfellas-thin garlic for your sauces with the
minimum of fuss.
Can also be used on someone's little pinky, if the need
arises.
Dinner in prison
http://www.youtube....watch?v=MQhBfRDd6GM
[theleopard, May 23 2012]
Mandoline
http://en.wikipedia.org/wiki/Mandoline
[Loris, May 23 2012]
The_20Pit_20and_20t...dulum_20Egg_20Timer
[xenzag, May 27 2012]
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Description (displayed with the short name and URL.)
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You can't use a good chef's knife for this? I'd lend you
one of mine but you probably wouldn't send it back. |
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The precision required to get the garlic thin enough
requires mechanical assistance. Unfortunately,
precisely like a microtome, but for garlic. |
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I'm assuming that means it's redundant? |
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Why not use a mandolin? (And no, not the stringed
instrument.) |
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//Why not use a mandolin? (And no, not the stringed
instrument.) // |
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Is that a type of marsupial? |
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It's a vicious kitchen implement consisting of a very sharp (possibly serrated) blade set into a board, over which a potato (or other similarly sized food) is passed rapidly, back and forth, taking a slice each time of a fixed width equal to the projection of the blade from the board, until such time as the potato runs out and bits of fingers/hand are introduced to the blade's edge. |
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//Unfortunately, precisely like a microtome, but for garlic.//
To be fair, the microtome I used at school required the specimen (garlic) to be embedded in wax, which could, I imagine, severely bugger-up the flavour of your spaghetti con vongole. |
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how thin do you want it? one cell thick? or were you hoping that you could split the atoms inside it, and open a window to another dimension that you could throw your food scraps into? |
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Multidimensional garlic recipes... mmmm the possibilities are endless. |
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What's clearly needed here is laser microcutting technology. |
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Water jet. With a ganged rig you could cut the whole thing in one pass,nothing to clean ever. |
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//I'm assuming that means it's redundant?// |
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You mean it's widely known to exist ~ Bloody chefs. |
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You can do this with a one of those rotating knives they have in delis. They can be set very thin. I have thought about purchasing one for exactly this reason. Sometimes the deli will slice up some garlic or onion for you if you ask nicely and have already bought some prosciutto. |
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All I can picture is the bloody end of the Ancien Vampire
Regime |
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I think this is quite an original idea. Is there a large
scale version under development to convert
potatoes into crisps? [+] |
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I'd buy a multi-blade mandoline. Useful. |
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Cool. I would like to see an evil villain pendulum-axe version as well. |
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just for you... fries... see link |
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Thinking about it (though not very hard), "Garlotine" sounds like a toothpaste you shouldn't use before a first date, |
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