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Wednesday, 28 August 2013

Peeling a whole head of garlic in just seconds! Really!



OK, people, listen up. I need to know why this trick has been kept from me for so long and I need to know now! Why don't we all know this? If you were in the dark about this too, it's time to see the light. No more peeling garlic with a little knife and getting the skins all stuck under your finger nails and having it take you 47 minutes before you have garlic ready to cook with. Let me just tell you about this. You will be amazed.

My gramma sent me a link to this video from Martha Stewart cooking school the other day and I just had to try it for myself. I didn't even have garlic on hand because I've pretty much given up on having the time and/or energy to cook a real (non-spaghetti or chili-based) meal and then fight my family into eating it lately, so I went to the store and bought a bunch of garlic just to experiment with.

Here's the video:



Here's how my experiment went:


Place a full head of garlic into a bowl.


Place another same-sized bowl over top.

Now, hold on to the two sides of the bowl/egg/spaceship that you've created and shake the dickens out of it. In Martha's video she shakes it for about 17 seconds. I personally don't have that kind of brute force available to me, so it took me a little longer. It was about 3 sets of 15 seconds with breaks in between.


Here's what happened! Really! It all just kind of fell apart and the skins fell off. Truthfully, there were a few cloves with the skin still on, but the skin was loosened enough that it just popped right off without much effort or added time on the clock.


Ta-da!

Now, who's got a recipe for me that uses about a million perfectly peeled cloves of garlic?





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49 comments:

Jessi @ Practically Functional said...

Brilliant! I love it!

Pamela Gordon said...

Now that is pretty cool! Thanks for the tip and for experimenting for us. I just don't have 2 bowls the same size. I hope you enjoy your garlic. It's good for you. :)

Anonymous said...

Wonder if one could just use a covered mason jar?? Have to try it! Thx for the tip!!

blessed mom of 8 said...

Ferment 'em or put them in olive oil and use when you need.

Rebeca Trevino said...

great tip!
thanks . . . i'll try it.

Jacque n Matt Knowlton said...

For REAL? I am going to have to try this!

MaryP said...

I've heard of this trick before, with the added step of putting the head of garlic on the counter and giving it a solid THWAK with the heel of your hand. That cuts the shaking down from 45 seconds to about 15, for me ... and I'm not a big girl and I have small hands!

I just love this. So much fun to shake the dickens out of a head of garlic, some days. :)

Jenny said...

I wouldn't have known this but seen it on the iron chef once and have been doing it since. How about 40 clove chicken? ;)

RC1956 said...

Chicken with 40 cloves of garlic

SpottedAl said...

2 slices of Dave's good seed bread, 1 garden fresh tomato (sliced), 1,000,000 pieces of fresh garlic sliced, mayonnaise. Slather on some mayo, tomato slices and lots of garlic. Enjoy!

My (Almost) Daily Reminder said...

Roast the garlic and make homemade garlic butter. Freeze it and use it when needed.

Anonymous said...

Garlic soup but make sure you don't have to go to any important meetings, etc for about a week. :)

Pat Singer said...

Pickled garlic is divine!

Anonymous said...

Just stick them all in a ziplock baggie and shove it in the freezer. They'll keep forever that way with no loss of flavour or aroma and be ready whenever you need a few cloves.

Paula M. said...

I love garlic and use tons of it so this idea appealed to me. The idea of cleaning two bowls didn't sound good to me,so I used a quart size wide mouth jar instead. It worked like a charm and it didn't take but 20 or 30 seconds if that. Thanks for sharing the video, you just made my life a little easier.

Teeblumen said...

Wow! Awesome tip! Gonna try this soon as I'm about to bake some garlic bread this weekend. Thank you for sharing!

Julia Klimek said...

Awesome tip - I'm pinning and then going to the kitchen to try this!

I would make homemade pesto with the garlic - then freeze in ice cube trays for winter soups and stews!

Julia

Anonymous said...

I wish I had known this 3 days ago when I did 6 heads for my master tonic! It's ok, I plan on making another batch in a few days.

Master Tonic, a natural way to stave off colds and flu.

Becky San Juan said...

http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html

Anonymous said...

40 Cloves of Garlic Chicken.
Its delicious!
http://m.foodnetwork.com/recipes/31318

smplocher said...

www.realsustenance.com has an amazing roasted tomato and garlic soup. It calls for 23 cloves of garlic. Not a million, but enough. Thanks for the tip!

Tara S said...

This is AMAZING! I seriously wouldn't have believed it if you didn't do it yourself and post the video.

Bobbie Jo said...

*BOOM* ...MIND.BLOWN. This is +1 worthy. THanks.

joannes47 said...

Wow! thanks!! there's a recipe for chicken that calls for 40 yes 40 cloves. Ina Garten did a version of it. good luck!!
~Joanne

Crayzi Lady said...

This would come in really handy if you buy your garlic in bulk and then freeze it like I do!

Brandi said...

Tried, true and tested! It really works. I'm roasting mine.

F. Hawk said...

Wow! I never see one trick to unpeeled the garlic real quick for twenty years as a Chef. I only knew one is hot water to peel the garlic cloves but it consumed the time. I have some bulbs left and several bowls available. Plan to try this new trick very soon. Wish me good luck.

Iona said...

44 Clove Garlic Soup from Smitten Kitchen!

http://smittenkitchen.com/blog/2006/08/a-44-clove-ticket-to-a-happier-place/

Haven't made it myself, but always tempted!

Anonymous said...

WOW!! I wish I came across this 2 days ago! I pickled and canned garlic and it took me FOREVERRRR to peel 10 heads of garlic!! I cannot wait to try this!

Lea said...

Oh wow! Wish I had known this earlier today! Thanks so much for sharing - and pinning!

chellek10 said...

Wow! I'll have to try that next time I use garlic. I used to have to spend so much time peeling garlic. Good to know! Thanks!

chellek10 said...

Wow! I'll have to try that next time I use garlic. I used to have to spend so much time peeling garlic. Good to know! Thanks!

chellek10 said...

Wow! I'll have to try that next time I use garlic. I used to have to spend so much time peeling garlic. Good to know! Thanks!

Unknown said...

This sure will make it easier to make Vampire Chicken (also known as garlic chicken).

Ms. Dingaling said...

Perfect activity for a rainy day . . .use metal bowls like Martha did. Then put on some salsa music and have your kids play their "shakers" in rhythm (getting their pent up energy out, to boot!). After that make and enjoy some garlic chicken soup. Yum!

Wendy Lilygreen said...

Once peeled we blend them with some sea salt then put them in a jar and top up with olive oil. Keeps in the fridge for weeks. We also do the same with ginger. :)

Anonymous said...

You can also wrap the head of garlic in a clean kitchen towel and knock it against the countertop a few times - same result. I have also used a tupperware container - put the lid on and shake it a few times.

Michele Groy said...

This is the first thing ive ever learned from martha !!! speak, martha-- i'm listening now!!! :)

joyce findlay said...

http://favoriterecipesbyjoyce.blogspot.mx/2011/09/garlic-and-brie-pasta.html

everyone that has this wants the recipe..I got it fro a Gilroy Garlic Festival cookbook

Tammy Northrup said...

Holy garlic this is amazing! Love it! Thanks for sharing.

g0340g said...

One of the comments said they did't have 2 bowls the same size...I us a glass jar and lid. T
hat works pretty well.

Lynn DeLaMare said...

Or put them in a cup filled w/water and microwave them for about a minute. Soft, gooey, fragrant, easy to handle.

Anonymous said...

Regarding storing fresh garlic in olive oil, please be aware that there is a risk of botulism poisoning. Many articles about potential danger are available on line, here is a link to one of them:
http://theolivepress.com/blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil/

kbpooh2000 said...

Look up Emeril's Garlic Soup.... If you love garlic like I do you will DROOL!I want to make it with my own personal taste, add and omit some things... But the same base recipe! I love to experiment!

Anonymous said...

Chicken with 20 cloves of Garlic on the Kraft website. We make it all the time, so so good. Even my picky son eats it! The only thing I do different is use Italian dressing instead of Caesar, we don't care for caesar. I add extra dressing & broth too, it makes a delicious sauce to pour over the chicken! I usually serve it with green beans & mashed potatoes. Next time I'll have to try the bowl trick!!

Val Manchuk said...

This is the best tip ever for garlic! We enjoy garlic in just about everything, and I always add extra to the recipe. When my kids lived at home I would make bulk recipes and freeze them. That way all the garlic got used up and my kitchen time was more efficient. Win-win!
Have a great day!
Val @ artsybuildinglady.blogspot.ca

Momma Krar said...

Forget about the bowls (I would probably end up dropping them), just put a head of garlic into a Tupperware container and shake! I will try a mason jar (as mentioned above) as I am slowly getting rid of the plastic storage containers in our home. Thanks for the reminder of this great tip!

Anonymous said...

dehydrate them and grind as needed for your own garlic powder... do the same for onions and jalapenos

palaeomom said...

I often use a recipe "Lemon Lime Garlic Chicken" which uses at least 10 large cloves. The chicken is browned then simmered in the garlic lemon lime sauce. Chives added for serving over rice with the sauce. Add a salad for a great meal.