Garlic clove prep

[Peter_C]

This ties in to my pork tenderloin thread.

I’m going to use a rub of EVOO, rosemary, salt, pepper and garlic.

What’s the best method to peel the clove so I can properly mince it?

Sounds dumb, but in the past - I’ve butchered the thing.

[Jorge_Henriquez]

If the garlic is going to be part of the rub then don’t really worry about mincing it. In a mortar (preferably marble or granite) throw the gahlic in with the salt and some evoo and the go at it with the pestle until it turns pasty. Add the remaining ingredients.

[M_M_c_C_a_l_l]

This thing, for $3 or so, is amazing. You just roll the cloves with gentle pressure, and it removes the skin w/o crushing the clove. They have them at Sur la Table, Williams Sonoma, BB&B, LNT, and probably Target.

[M_M_c_C_a_l_l]

This is the one I have, but mine’s yellow:

http://www.amazon.com/Zak-Designs-E-Z-Rol-Garlic-Peeler/dp/B00004RDDP/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1234540687&sr=1-1

[zachary_l_a_n_g]

I go old school…cut off the end that’s flat (where it attaches to the head), smack it with the side of a chef’s knife and the skin comes right off, then mince away

[Bob_Wood]

@Melissa M c C a l l

This thing, for $3 or so, is amazing. You just roll the cloves with gentle pressure, and it removes the skin w/o crushing the clove. They have them at Sur la Table, Williams Sonoma, BB&B, LNT, and probably Target.

Great little gadget, but good luck with that LNT shopping.

Pete - if you’re only doing a couple of cloves, put them on your cutting board and place the flat side of a chef’s knife on top. Gently whack the knife with your fist or the heel of your hand and you’ll loosen the skin. Someone once said that you can put cloves in a Tupperware or other plastic container and shake the shit out it for while, and that the skins will loosen. I guess I’ll try that the next time I need to peel a bunch - but only because I try to avoid mono-usage kitchen gadgets. Otherwise I’d buy one of Melissa’s ‘cannoli’ - which could be an entirely different conversation.

[Brett_Johnson]

@zachary l a n g

I go old school…cut off the end that’s flat (where it attaches to the head), smack it with the side of a chef’s knife and the skin comes right off, then mince away

Exactly!

[Peter_C]

Awesome tips everyone.

I usually end up with sticky hands which helps peel the skin off.

[Tony_V_e_l_e_b_i_l]

@zachary l a n g

I go old school…cut off the end that’s flat (where it attaches to the head), smack it with the side of a chef’s knife and the skin comes right off, then mince away

Si Senor…there is something very primal about smacking the knife to loosen the skin. I enjoy it and it brings a small smile to my face every time…

You could also marinate the garlic in the olive oil for a few hours to really get a garlic olive oil

[Rob_MacKay]

@Tony V e l e b i l

@zachary l a n g

I go old school…cut off the end that’s flat (where it attaches to the head), smack it with the side of a chef’s knife and the skin comes right off, then mince away

Si Senor…there is something very primal about smacking the knife to loosen the skin. I enjoy it and it brings a small smile to my face every time…

You could also marinate the garlic in the olive oil for a few hours to really get a garlic olive oil

[E_r_i_k_Klepper]

With paper still on the clove I cut off the root end (as little as possible) and then peel the paper off. Sometimes I “crack” the shoot end of the paper after the above step, if that makes any sense (I can’t really describe it). Works well almost all the time. Sometimes I do smash with the side of a blade though.

[Cheryl_M_i_l_l_s]

@zachary l a n g

I go old school…cut off the end that’s flat (where it attaches to the head), smack it with the side of a chef’s knife and the skin comes right off, then mince away

This is what I do. Lang and Bowden taught it to me at FFI. See? And some people think FF is all about the beef and wine. It is cooking tips, too!