TZ -OH6
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Posts: 2097
Joined: Fri Jul 25, 2008 7:27 pm
Location: Mid Ohio

Peeling Garlic Tip

My garlic is getting old and starting to go bad (and thinking of sprouting) so I've decided to dehydrate most of it, which means peeling a full gallon ziplock of loose cloves. For cooking I like to smash, peel and then chop (I hate cleaning garlic presses), but I didn't want to smash-peel all of these cloves. Luckily I remembered a website that recommended removing the covers before planting garlic and they said to soak the garlic in water for a day. So that is what I did (cold water overnight plus some) and with the aid of fingernails the covers are coming off easily.


BTW, Santa, if you are listening, I have tried to be good this year (even to my neighbor with the little yappy dogs) and would really like a Garlic Twist for Christmas so that I don't have to deal with sticky knives any more.
Last edited by TZ -OH6 on Sun Dec 12, 2010 2:50 pm, edited 1 time in total.

thanrose
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Posts: 716
Joined: Fri Oct 16, 2009 10:01 am
Location: Jacksonville, FLZone 9A

Interesting.

My garlic peeling tip has always been to keep your hands and worksurface very dry! Smash the clove with the flat of a chef's knife. Just a good whomp will do, it doesn't have to split the papery skin. Seems to spray a miniscule bit of oil or moisture that helps the paper release more easily. If your fingers or worksurface are wet, then the papery bits will cling.

I would think a quick blanch in boiling water would serve a similar purpose to what you are doing. Then lift them out and slip the skins. That's what I do when I'm skinning almonds.

Of course, one could use a vegetable juicer that would squeeze out all the wet and leave the pulp. I haven't used mine in a long while. Think it's in storage until I move again. Anyhow, I never did very small quantities of anything in it and don't know how it would work with only one or two heads of garlic.

bwhite829
Senior Member
Posts: 176
Joined: Sat Sep 25, 2010 8:02 pm
Location: Pensacola, FL

I cook garlic all the time. One easy way is just to roast garlic in olive oil then squeeze in between your fingers. works like a charm. also just the whole cut and peel method works fine with practice. after a few pots of squash soup, I'm now a pro :)

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Hitched_Gibson
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Joined: Wed Apr 13, 2011 6:28 pm
Location: Conroe, TX

Drop in boiling water quickly, then shock in ice water. Works for tomatoes and pearl onions.



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