Garlic Peeling Tip Recipes
GARLIC PEELING TIP
When I worked in the food service industry at various restaurants we always used fresh garlic in our recipes. I'm not a big fan of already prepared or chopped garlic in a bottle,not only is it not fresh but they use who knows what kinds of chemicals to keep it from spoiling. This is an easy way to do just that!
Provided by Eddie Szczerba
Categories Vegetables
Time 5m
Number Of Ingredients 2
Steps:
- 1. Remove the garlic or separate from the bulb and place in a bowl,cover with hot water. Wait until the water cools and the skins slip easily off with a little help! Enjoy!!
- 2. Also,you can do as much as you like and keep in a jar with vegetable oil and store it in you're refrigerator!
THE MIRACLE 1-MINUTE GARLIC PEELING TRICK
It works. There is another tip for this but it lacks an essential step (the trimming- and also, the lemon thing is a trick I like to use). I use a LOT of garlic being such a lover of things like curry, stir-fries, chili, and spicy foods, so you can imagine what a lifesaver this is for me. I never even thought until today to see if it was posted here @Food.com! I occasionally used to buy that stuff in the jar to use in a pinch but it really was horrible. SO glad to not have to go down that road again! Share this tip with everyone you know. No one should have to fuss with garlic!
Provided by PalatablePastime
Categories Low Cholesterol
Time 1m
Yield 1 head peeled garlic
Number Of Ingredients 2
Steps:
- Cut the bottom stem end off the head of garlic and separate the cloves.
- Cut off the pointy tip ends of each clove and toss in a stainless or other metal pie pan.
- Top with another pie pan of the same size, and hold them together. You can use stainless bowls as well but the pie pans are just easier to hold.
- Shake the garlic for a little bit, then remove the top and pick out the peeled cloves. Occasionally there might be a stubborn one that needs a little more shaking, especially if it has a bruise so give it a look and see if it needs tossing in the garbage. Otherwise it just might like to shake itself longer.
- Store the garlic in the refrigerator in a little container; you can immerse it in oil (kept in refrigerator) if you like but if you cook every day or so going through this garlic should not be a problem.
- As for the lemon, rub it on your fingers and wash your hands with soap to get rid of that sticky stinky "you've been messin' with garlic" smell.
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