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Posted on 11/12/24 at 5:04 pm to El Gallo
I peel and chop mine by hand. I've done it so much it doesn't take much effort.
Jacques Pepin is tGOAT. My way is very similar, but my knife skills are in no way as good as his.
Jacques Pepin is tGOAT. My way is very similar, but my knife skills are in no way as good as his.
Posted on 11/12/24 at 6:19 pm to El Gallo
FAst Foward to the exact 1 minute mark on this video...
Posted on 11/12/24 at 7:39 pm to El Gallo
... here is a tip ...
When you buy a head of fresh garlic, be sure to look at the dried out root area. If it has any dark or gray areas don't buy it. That is mold that attached to the roots at the beginning of the drying process. Look for the lightest brown / beige roots. The garlic will last longer in storage.
Posted on 11/12/24 at 7:44 pm to cgrand
quote:
smash it with the side of the blade of your chefs knife pull the peel off
I prefer just using the heal of my palm. Seems safer when I’m also enjoying a beer or whiskey while cooking and slightly distracted with music or a good podcast.
Posted on 11/13/24 at 6:36 am to El Gallo
Buy peeled garlic in bulk, puree it with a little bit of Extra Virgin Olive Oil to form a "slurry". Pour the mixture into ice cube trays and freeze it. Pop into ziploc bag for use on demand.
Posted on 11/14/24 at 5:27 pm to El Gallo
If you’re too lazy to peel garlic then you don’t deserve to eat garlic
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