Post by Yoris on Apr 9, 2019 23:38:13 GMT -7
So, I made some spaghetti, on Tuesday. I decided instead of completely skinning and cutting up onions and garlic and then putting them in the sauce, I would just blend them up in the blender, papery skins, roots, and all.
Well, as it turns out, I should have removed the roots, as they didn't blend up very well (but it wasn't the end of the world). The papery skins, however, were quite assimilated into sauce, and I didn't need to have removed them.
The small onion I tried blended up easily whole. The large one got caught on the blades and just spun around (so, I had to cut it into a few pieces with a long knife before I blended it up fully, which worked well).
I also blended up some shitake mushroom supplement capsules into the sauce (the blender handled them just fine).
So, my conclusion is that you don't need to remove all the papery parts (they add extra flavor, so they say). Just cut off the roots, quarter the large onions, and blend away.
For garlic, I cut through the middle of a head to make sure I wasn't blending up any that had gone bad. I imagine you still need to remove the roots of garlic, too (or maybe it's just one or the other). One caution about blending up a whole head of garlic is that is gets a super spicy aroma. Smelling it is kind of like eating that really hot stuff they call wasabi. In fact, it smelled so much like it that I think they might actually use blended up garlic in it (as opposed to horseradish or black seeds of mustard plants). If you're not aware, crushing garlic is what brings out the spice. So, I imagine blending it up will bring it out a lot.
I had used canned tomatoes, blended up (without removing any liquids) for the sauce base. I found that the result with onions, garlic, etc. was quite a thick sauce.
[HASH]mushroom [HASH]onion [HASH]garlic [HASH]blender [HASH]sauce [HASH]wasabi [HASH]horseradish [HASH]mustard