Wednesday, October 12, 2011

Peeling Garlic

I think that this video has been making the rounds already, but if you haven't seen it, here's how to peel a head of garlic in less than 10 seconds, courtesy of my friend DL. Whoa:

How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo.

We tried it with just a few cloves, in a metal bowl with a cookie sheet on top, and that didn't work so well. We then tried a few cloves in a glass jar with a metal lid, and that was better! (though one clove still clung stubbornly to its skin). I guess the whole head really is key.

But let me know how it works for you!

2 comments:

  1. Paul and I can't wait to try this, though I have been enjoying this garlic press (available at Tellus Mater on State Street), which really does allow you to crush garlic without peeling, and is easy to clean. I left mine behind in Madison when I came back to CT, but immediately registered for one for our wedding because I missed it so much. I have another friend (an engineer, who is very particular about tools) who also swears by it.

    When I don't press, I usually just smash the dickens (to use a phrase from the video) out of the cloves themselves with the side of a chef's knife, which works pretty well. But if you wanted to keep the closed intact, this seems like a good solution, especially for bulk processing. A friend of mine has a piece of rubber shaped like a cannoli shell that I've used, and that works well for smaller volumes, one or two at a time.

    In any event, I agree that agitation and percussion are highly underrated techniques, in many avenues of life.

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  2. Back when I did paleontology, I used to make "Rock Hammer Rice" in the field. Basically really garlicy, peppery basmati, where you smash the garlic in a bag with a rock hammer. Delcious, and it got out some frustration about crewmates.

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