I am making chicken soup for my hubby on this fine day because he is sick. Poor guy.
I wanted to make it extra nourishing so I am adding lots of veggies and herbs and of course TONS of garlic. Peeling garlic on the other hand is one of my least favorite things to do. In fact I will usually settle for 2-3 cloves instead of the whole bulb (which is how much I love garlic) just because of my disdain for peeling it.
This morning I was determined to add that garlic though because it does wonders for the immune system with its ample supply of vitamin C and vitamin B6. It’d be good for my sick hubby and also the rest of the household, who don’t want to get his illness.
I recalled the video below of a chef who shows how to peel a whole head of garlic in seconds and I always wanted to try it. Today I did and was pleasantly surprised to see that it actually does work. It’s amazing! Happy Garlic Day!
The only downside is that I feel kind guilty dirtying two bowls because I want to get out of some grunt work but if it means I will cook with garlic more, I can live with that.
Enjoy!
Wow I’ve got to try that!
I wonder how long peeled garlic would last in an airtight container?
You could always puree leftover garlic and freeze it in an ice cube tray.
Thanks Tiffany. I’m known for cooking too much and freezing the rest in portions-don’t know why I didn’t think of that myself!
Definitely worth it if you are peeling a ton of garlic, although I am not a fan of extra dishes — I wonder if you could use smaller bowls…
I used mixing bowls, not nearly as big as what is in the video.
I’ve always cut off the tips of the garlic bulb, then smashed it with the heel of my chef’s knife. Then grind it into the cutting board with side of your knife. Works every time!
Wow! That is amazing! Of course my Pampered Chef Garlic Press is wonderful and peels the garlic for me! I will have to remember this for when I need a bunch of garlic!
Amazing tip – thanks for sharing!
Cool! Thanks for sharing :) I shared this on Pinterest!
Amber – http://www.herbalacademyofne.com
Oh my! I can’t believe that really works!! Awesome!
I usually just crush it on my cutting board with the side of my chef’s knife and that seems to work fairly well. This kinda looks fun though! :-)
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