Some people can’t stand the flavor and some people can’t imagine a meal without it.
As the former Test Kitchen Manager for EatingWell, I’m starkly in the middle.
I think that garlic has its place in recipes but isn’t necessary in all meals.
Photo: Ana Cadena
We even planted over 2,000 heads (!)
While peeling garlic can be a chore, certain tips and tricks can make it a lot easier.
Here’s what I found.
Ana Cadena
(As garlic ages, its flavor gets sharper.)
Store fresh garlic in a very dry corner of your kitchen or pantry.
Separate cloves from the garlic head.
Ana Cadena
This will immediately separate the cloves from the garlic head.
Use a sharp knife to cut off the root end of one clove.
Place the clove on your cutting board and place the wide part of a chef’s knife on top.
Ana Cadena
Gently smash the clove with the side of the knife.
You’re only peeling one or two cloves so it won’t take long!
Use Hot Water
The favorite method I tested was the Hot Water Method.
Ana Cadena
I was shocked at how easy the skins slipped off.
How to Use Garlic
There are endless ways to use garlic in recipes.
Freshly chopped garlic will keep for a week in the fridge and up to 6 months in the freezer.
Then anytime you need that hit of garlic, it’s ready to go!
Some of my favorite dishes for garlic include thisRoasted Garlic-Parmesan Cabbage,Garlic-Roasted Salmon & Brussels SproutsandLemon-Garlic Marinated Shrimp.
Gently smash the clove with the side of the knife.
Repeat with the remaining garlic cloves.
The Hot Water Method
Place garlic cloves in a heatproof bowl.
Pour in very hot water to cover the cloves.
Let the cloves soak for 1 minute.
To make ahead
Refrigerate for up to 1 week or freeze for up to 6 months.
