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garlic skin removal -- new technique!

alkapal Jan 18, 2009 01:10 PM

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?

  1. pikawicca Jan 18, 2009 01:16 PM

    You are correct: these instructions make no sense. Plus, there's no earthly reason to peel garlic before roasting.

    2 Replies
    1. re: pikawicca
      Glencora Jan 18, 2009 01:19 PM

      No reason to peel, you're right, but you should cut them in half or cut the tops off the entire bulb, otherwise the cloves can explode. I opened the oven and got hot garlic all over my thighs, once.

      1. re: Glencora
        Vetter Jan 18, 2009 04:46 PM

        I am so glad I had just swallowed my tea. I know it wasn't funny at the time, but my.

    2. alkapal Jan 18, 2009 01:39 PM

      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!

      2 Replies
      1. re: alkapal
        hannaone Jan 18, 2009 04:08 PM

        I often soak the garlic in room temp water before peeling, but haven't tried the boiling water.
        I love the bite of fresh garlic and would be worried that the heat would take that away.

        1. re: hannaone
          s
          spinblue Jan 18, 2009 04:57 PM

          This works just as well on pearl onions.

      2. p
        pepperqueen Jan 18, 2009 05:35 PM

        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.

        3 Replies
        1. re: pepperqueen
          alkapal Jan 18, 2009 05:38 PM

          you still have to pick the skin away from the smashed garlic (at least i do, off the pieces), and then peel the skin off of the knife. then peel off your fingers to toss in garbage. i don't put the skin in the disposal.

          1. re: pepperqueen
            m
            melly Jan 19, 2009 08:17 PM

            And when you do it by smacking it with a knife, MOST of the peel comes off. No problem.

            1. re: pepperqueen
              chef chicklet Jan 20, 2009 08:00 AM

              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.

            2. Boccone Dolce Jan 18, 2009 05:38 PM

              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!

              1. s
                somervilleoldtimer Jan 18, 2009 06:46 PM

                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.

                1. BamiaWruz Jan 18, 2009 09:02 PM

                  Peeling garlic skins off is the simplest thing in the world - I can't understand why there are so many gardgets, tips and tricks for it when it's just a matter of holding the clove between both index and thumb of both hands and simply giving it a gentle twist and it pops off. If you do it right and the garlic clove stays in tact, meaning no juices flow anywhere your hands won't smell like garlic at all.

                  1. Caralien Jan 19, 2009 01:04 PM

                    Heat a skillet (dry--no oil necessary) put cloves (skin on) onto pan, put lid on, shake a bit, turn burner off, ignore for a few minutes. Pinch a clove, and the roasted garlic will pop out.

                    Other methods: holding between finger and thumb, each hand, twist. The skin comes off.

                    Easiest: put under blade of a large knife on a cutting board, and whack base of blade with palm or fist (depending on size of knife, your hand size, and size of clove). Pull skin off.

                    Most wasteful: put into a garlic crusher (whole), squeeze out as much as possible (losing about half), then use a paring knife to get rid of peel, and a scrubber to get rid of remaining gunk. Necessary even with self-cleaning types.

                    To get the oils off of your fingers, get a stainless "soap bar". Ours is shaped like an egg and sits on the edge of the sink.

                    1. s
                      somervilleoldtimer Jan 19, 2009 06:37 PM

                      I haven't used a garlic press in 20 years. I just grate mine on a fine grater.

                      1. paulj Jan 19, 2009 06:48 PM

                        My latest garlic discovery is that the prepeeled cloves of garlic from the grocery are just fine, and easy to use. They also seem to keep as well the whole ones. I bought a tub (1lb deli size) of them from the new Korean megamart more than a week ago. They even had tubs three times as tall - which I can imagine a Korean family using up in a week or two.

                        1. alkapal Jan 19, 2009 06:55 PM

                          sticky garlic skins are the issue here. not roasted garlic!
                          pre-peeled doesn't work for me.

                          1. kchurchill5 Jan 19, 2009 08:22 PM

                            I do roast my own garlic most of the time, but you can buy of jar of roasted garlic right at the grocery store. A time saver. However. Roasting, Cut the entire bulb in half, drizzle with olive oil and salt wrap in foil and roast. So easy and the garlic pops right out. No need for fancy gadgets. Regular garlic, just wack it with a knife like several people said.

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