Trivia in the Kitchen, Number Sixty-Five!

For all of you garlic-lovers out there, here are some easy tips and tricks to help you work with garlic.

  • To peel with ease. . .
    • pour hot water over the cloves and whisk, drain water, and peel with a paring knife.
    • use a rubber jar grip (roll cloves inside) or kitchen gloves
    • hit the clove with a brick (or similar heavy object)
    • microwave on high for about 10 seconds
    • blanch in boiling water for about 15 seconds
    • smash with chef’s knife and place in bowl of cold water
    • wet your fingers before peeling
  • Other tips . . .
    • grate garlic (create a puree)
    • using a cheese grater is quicker than mincing
    • mince using a food processor
    • salt will prevent garlic from sticking to your knife
    • for thin slices, use a truffle slicer
    • add lemon juice and salt to marinade (mellows the taste)
    • cold water and stainless steel will remove odor from hands
    • washing hands with lemon juice and salt will remove odor as well

Source: How to Cook an Egg by the editors, contributors, and readers of Fine Cooking magazine, p. 115-120.


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