I did this a few years ago for a FB group I belong to. It works great for when you need a lot of cloves.
[VIDEO][/VIDEO]
[VIDEO][/VIDEO]
Easy way to peel fresh garlic
- Thread starter crankybuzzard
- Start date
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geezer
Smoking Fanatic
If it anyone but you, I'd wave the BS flag !! But I still gotta try it for myself. This is gonna save alot of time and trouble.
Yup! been doing it that way for years, since we go thru a lot of garlic. But do it in a larger container so that the garlic will slap around more.
Last edited:
geezer
Smoking Fanatic
I'm annoyed Cranky. You've been holding out. Do you have any idea how much garlic it takes for tomatillo salsa?!? I've been doing it clove by clove for several years. This took 20 seconds.
I've been doing it that way for a long time, but in a large metal bowl, with a smaller one on top.
I like your idea much better & will give it a try next time.
Thanks Charlie!
Al
I like your idea much better & will give it a try next time.
Thanks Charlie!
Al
I was shown this method around 5 years ago, and when I saw it happen, I had the same attitude as you!I'm annoyed Cranky. You've been holding out. Do you have any idea how much garlic it takes for tomatillo salsa?!? I've been doing it clove by clove for several years. This took 20 seconds.
"DAMN DAD, why in the last 45 years have you not shown me this???"
Works pretty good for a couple of pods, but anything more you'll need to stick to the bowls.
gr0uch0
Master of the Pit
Great idea (note: not "hack"), Charlie, thanks for the time saver. Also like taking the whole pod, and cutting off the top 1/4 of it, a little EVOO drizzle on the cut and outside, and into a 400º oven (or it can go in the smoker, just takes a little longer because of lower heat) for 30 minutes or until the cloves are soft. It will squeeze out of the top like toothpaste out of a tube, and the flavor is amazing--especially if it's smoked.
hillbilly jim
Smoking Fanatic
sauced
Master of the Pit
I have been doing that but using a small sauce pan with a lid. BUT....I like your jar method WAY better!!! Thanks
hawkce541
Fire Starter
I tried that one time and all I got was tired. I smush them with the flat of a chefs knife and call it good
If your garlic is really fresh, this won't work. If your recipe calls for whole, or sliced garlic, smashing it with a chef's knife isn't an option. I made several jars of preserved garlic last year with some of my harvest. It took me forever to peel all those cloves.
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