bodysnatcher wrote:Love garlic, but hate peeling it. Any tricks, tips, or hacks?
1) Soak cloves in hot water to make the skins easier to peel.
2)Smash it with the flat of the knife and it should be easier to get off. This method is quick and gives you a jump start on mincing.
get some quality olive oil and heat it very slowly,,,,if you see bubbles turn the heat down....add whole cloves of garlic, peeled of course. and just poach that shit....again if you're seeing bubbles in the oil the heat is too high. The garlic should be completely submerged.
if you do it right, you can add it to your normal dishes, put in the fridge....it will last a while.
usually make a 9th pan or so.
There's plenty for all.
We are an impossibility in an impossible universe.
