So you all know that I love to cook. I generally post recipes, but I also have plenty of kitchen tips and tricks that I’ve picked up along the way, too. And of course you know I have some kitchen pet peeves.
First of all, I love garlic. It’s one of my favorite foods, and it goes into just about every dish I make – usually with more than the recipe calls for. One thing you won’t see me doing is using jarred garlic. It sits in some brine generally, and it goes rancid way too fast. And it just doesn’t taste the same. No, I use fresh garlic, which is far cheaper, too. If I show you how easy it is to use fresh garlic, will you promise to get rid of your jarred stuff?
It doesn’t even require that you buy anything. Specialty tools that do only one thing? I’m generally with Alton Brown on this one. I have very few gadgets (and I have a LOT of gadgets) that provide only one service. All the specialty garlic peelers fall into that category for me. You spent how much on an item that purports to remove the skin from garlic quickly and easily? It’s totally not necessary. Using the same knife you will to chop your garlic later, you can do it faster and easier – and cheaper than with any other tool you buy.
Plus, it was fun. Go watch again. This is such a great way to get your aggression out, too!
I never bought real garlic because I had no idea it was that simple. Bye-bye garlic powder! Thanks Michelle!
I’ve peeled garlic like this for quite a few years–I learned this method watching Rachel Ray’s cooking show on TV. I love it…it’s so fast and easy!