2 methods for peeling garlic. Anyone tried these??

a simpler way put in glass jar with lid closed. Shake like crazy. Works.

 
You can also do it in the KA with the paddle. I've done the

jar that Paul mentioned. Nuker looks interesting.

 
I'm going to try the microwave for the garlic this morning. I love chopping fresh garlic using

coarse salt. The salt helps keep the minced pieces together... and .not so much to take off your knife.

 
The microwave method works beautufully! I needed eight cloves today for a marinade for

Cornish Game Hens. Those papery skins just came right off and did not stick to my fingers or get all over my kitchen floor. That was the worst part about prepping garlic for me. Thanks Marge for sharing that tip!

 
Dishwasher! --Though I would avoid washing anythin I can. . . even. . . ,.

if it is in the dishwasher.

 
Something will always need 2 B cleaned, right--knife; glass jar; KA bowl/paddle; metal bowls; rubber

tube and/or your hands.

Personally, I favor my rubber roller tube, but another way I learned in a cooking class==>The instructor put a couple UN-peeled cloves of garlic in a Cuisinart bowl, and then pulsed it ever-so-briefly, once or twice. Then she simply picked out the bits of papery skin from inside the bowl and promptly continued using the food processor to chop up her garlic clove(s). Her hands never touched any of the raw garlic.. Don't pulse too much or you'll have a ga-zillion pieces of the papery peel to pick out.

Also, if I'm going to be fiddling with lots of garlic and/or onions--in order to keep the odor off my fingers, I typically wear a pair of latex surgeon's gloves. But if you do happen to get some smelly residue on your skin, rub your hands up and down your stainless steel faucet. That will make them smell lots better. (Remember those stainless steel soap bars that used to be for sale? Same principle at work. I have NO IDEA what that chemical reaction is all about; I just know it works! Smile.)

 
How I do it.

I put the cloves on the board, turn the large chef's nice on it's side, place on the garlic, and WHAM!, hit hard with my fist, smashing the garlic and shattering the husk. Then, I just pick the husk out of the garlic carnage and toss it.

 
I do that too if I'm mincing it but I cook a lot with whole cloves. Cuban

pork roast for instance where I make slits all over the roast and poke in whole cloves. And sliced thin also. I'm going to try the microwave and see how it does.

 
I do the same method, but those papery skins get stuck all over my fingers from the wetness of the

garlic clove. I usually do lots of garlic at once, because I use it so much.

 
rub your hands on something stainless steel---I rub the faucet when washing up. takes the smell away

 
I go through about 3-4 heads per week.

and when I get those sticky papers on my fingers, I stick my fingers under running water and they are gone.

 
Back
Top