Yes! It’s actually my favorite kitchen toy.
Yep, it really does - if I’m going to chop the garlic, I go ahead with the smash and pull, but I have several recipes that I make regularly that call for whole cloves of garlic. The shake trick works - it takes a little longer (or I don’t shake as hard, one) than the video shows.
I cook mainly Italian, Indian, and Thai style - of course I have fresh garlic on hand.
Even outside that … pyrogies, chili, tzatski sauce, caesar salad, greek salad - so many mainstays.
Of course I keep fresh garlic on hand.
I am an artist, not a fry cook!
:eek: What an awesome technique. I just tried it with a whole head of garlic, put it into a pot with a lid, and shaked the bejesus out of it and, just as advertised, after ten seconds of shaking, all the garlic (minus one rogue clove) was skinned. That is so helpful!
Stir fries without garlic? You blaspheme!
I have most of a braid of garlic in the kitchen. I predict that I will soon be trying out my most recent notion of baking garlic cloves in chicken broth, which I have avoided because I didn’t want to do all the smacking and peeling.
If you slice off the top of a head, drizzle with olive oil, some oregano, etc then wrap in foil and bake at 350 for 20 to 30 minutes, the pastey goodness can be squeezed out of the individual cloves and spread directly on bread. No smacking/peeling!
My philosophy on garlic is that if it makes sense to ask the question “Should this have garlic in it?”, then the answer is “yes”.
OK - now I gotta go try this…
Oh, I do that too. Without oregano, though, as I don’t like oregano. In fact, this is how I usually make garlic bread. The cloves in broth thing was just an idea that popped into my head.
It’s better than garlic powder, not as good as fresh garlic. I always have some in the fridge and it never seems to go bad. Sometimes I end up throwing out the remnants just based on the “Oh, that must be rotten” principle.
I won’t have garlic powder in the house either. It always tasted to me like garlic that had been burned, then ground up into powder. I do use granulated garlic sometimes, which doesn’t have that off taste.