Thursday, April 19th, 2012
This makes it easy to blog. If I don’t have time to cook, shoot, edit and upload a video all I have to do is look up and see what food day it is. And today, April 19 is National Garlic Day. I love garlic and usually double up on the cloves when called for in a recipe. When I’m not sure what I’m going to cook, I just start sautéing onions and garlic and see what else strikes my fancy.
Here are two different ways to peel garlic. The first is how I do it if I only need a few cloves.
NOTE: Smashing the garlic after it’s peeled makes it easier to chop. If it’s flat and can’t roll around on the cutting board.
The second is a video that I say first on facebook for when you need a lot of peeled garlic. It really works. You can also use this method and store the who peeled cloves in a sealed jar with some olive oil. Not only keeps the garlic fresh it flavors the oil.
NOTE: You don’t even have to separate the cloves before shaking as long as you shake hard enough.