garlic skin removal -- new technique!
danny boome on fn's "rescue chef" program just poured some boiling water on separated garlic cloves in a little bowl, and the papery skins or peels (?) came off like magic when he picked up the cloves. an answer to my dreams!
he roasted the cloves in foil with olive oil at 400 degrees for 20-25 minutes, then made a roasted garlic paste by rubbing the garlic with a knife over kosher salt on the prep board.
just thought i'd pass the tip along....
ps, i don't understand this "direction" from his recipe http://www.foodnetwork.com/recipes/da...
""Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. ""
how can you peel them in sentence one, and squeeze them from the skins in the last sentence? what am i missing here? aren't the papery skins the only thing you "remove" to use the garlic?
i use fresh chopped garlic all the time. i'll try this boiling water method, because the sticky garlic "papery peel" on my fingertips -- which i keep having to peel off! -- is annoying as all get out. how can something so sticky help to ream out one's arteries? well, i guess the garlic itself, once peeled, is *not* sticky, but has that (wonderful) *burn.* those elements causing that "burn" must be the magic compounds ;-).
i thought on the show he peeled before roasting.
maybe i'm getting cabin fever.
time to eat!
a good way to peel garlic is to put clove of garlic, rounded side up, on cutting board and then smack it with the flat side of a chef's knife, using your fist on the flat side of the knife to do the smacking--skin come right off. I discovered this technique from an old Chinese cookbook.
If you cut the tip of the garlic off first (a clove) then smash the clove with the blade hitting it with your fist, then hold the end of the garlic down and with your knife pull it off, it works like a charm. I think this is a technique that is better shown than told though. It's fairly successful, anyway it's my method.
Maybe by 'peel' he meant separate the cloves? You only need to cut the top off to roast them. How do you do it now? I can't see myself boiling water just to peel the garlic. I just lay my chef knife ontop of the clove, and bring my palm down flat- slammmmm!
I then flick the pesky peel to the side. I've said it before and it's true- garlic prep is my most favorite kitchen chore. My husband rubs the cloves between his hands like he's starting a fire!
I have a nifty rubber tube. I pop the cloves in, roll them around, and they come out without any skin. I run the tube under the faucet to clean it.
Yes, when roasting garlic, cut off the top of the bulb, drizzle with oil, etc.