So you get a hankering for some homemade pico de gallo or some freshly made marinara sauce but know know that the secret to the recipe is the fresh garlic. But you also really hate peeling garlic, no matter how good it tastes.
What to do?
I’m going to share a little tip I learned about how to peel a bunch of garlic quickly and effortlessly.
Now doesn’t that sound a bit too good to be true!
You could crush the peel under a knife like you see professional chef’s do on TV. (But even that can be a pain to do each and every time).
Or you could buy one of these handy, dandy garlic presses that peel and mince for you. (And while I DO love my garlic press, I find that when I leave the peel on, it is much harder to clean and I can only press one clove and then the peel is in the way. The beauty of using already peeled garlic is that you can press clove after clove without having to clean out the peels in between each one).
Or you could peel a bunch at once using the shaking method.
Here’s how to do it.
Place a bunch of garlic cloves in a metal bowl and cover with another metal bowl that fits inside or on top. Alternatively, you can put the garlic in a glass canning jar and then put the lid on.
Then shake like the dickens!!!
The more shaking and the more vigorous the shaking the better (although you probably COULD go overboard so don’t get too crazy).
If you have a couple of burly guys, they could probably help you with this. Like they did for Martha Stewart in this video.
Keep shaking until all of the cloves are peeled or at least have the skins loosened.
Place the peeled cloves in a covered container and store in the fridge. They will store for several weeks.
I love having a couple of heads peeled and ready in my fridge and this method makes peeling garlic SO MUCH EASIER.
Try it out…you’ll be glad you did!
And be sure to check back here next Tuesday for a great post on how to grow your own delicious garlic…you won’t want to miss it.