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Your garlic-related life will be forever changed
September 28, 2011 11:13 PM   Subscribe

How to easily peel a whole bulb of garlic in ten seconds [single-link vimeo]
posted by DoctorFedora (216 comments total) 141 users marked this as a favorite

 
I can't wait to try this. I cook with garlic a lot, and hate peeling it.
posted by pianoboy at 11:18 PM on September 28, 2011 [1 favorite]


That was very cool. I am tempted to go try it right now. Now I gotta figure out how to casually use this trick to peel garlic when I have guests over as to impress the shit out of them with my garlic peeling skills.
posted by Ad hominem at 11:21 PM on September 28, 2011 [2 favorites]


My first thought after seeing this, to be honest, was "how many bulbs could I peel at once this way?"
posted by DoctorFedora at 11:22 PM on September 28, 2011 [9 favorites]


Dude! That did not look like it was going to work. But it did! Now I want to try it. (I hate peeling garlic too.)
posted by hurdy gurdy girl at 11:22 PM on September 28, 2011 [1 favorite]


It was the best of times... whoa, easy there, chief... it was the worst of times, it was the age of wisdom... hey, stop the shaking already... it was the age of foolishness... alright already, I'm peeling, I'm peeling!
posted by pracowity at 11:23 PM on September 28, 2011 [12 favorites]


Now I gotta figure out how to casually use this trick to peel garlic when I have guests over as to impress the shit out of them with my garlic peeling skills.

*Ad hominem leans casually against the counter*

"Hey guys, let's make garlic bread!"

"Wow, yeah, let's--"

BONK GABONK ABONK GABONK GABONKA

"Done! And in a jiffy!" *Ad hominem's teeth sparkle*
posted by vorfeed at 11:25 PM on September 28, 2011 [114 favorites]


I sometimes make steamed string beans with olive oil and garlic. I heat the oil to just below the smoke point and dump in whole cloves, wait for them to get golden brown and dump the mess on steamed string beans. This trick made that recipe much much easier.

*Ad hominem leans casually against the counter*

That sounds like a plan

I've already decided I am going to somehow use a martini shaker instead.
posted by Ad hominem at 11:28 PM on September 28, 2011 [16 favorites]


I have a friend who told me that when he was starting to learn how to cook he decided to make chicken with 40 cloves of garlic. Except, being a novice cook, he thought that a "clove" was the same thing as a "bulb".

He said that nobody could eat it.
posted by twoleftfeet at 11:29 PM on September 28, 2011 [41 favorites]


Poulet aux quarante gousses d’ail three times this week (maybe pork one of those) if the cloves don't get all squished, even if it takes twenty seconds.
posted by Webnym at 11:36 PM on September 28, 2011


Yes!!!!!!!!!!!!! Thank you!!!!!!!! I cook with garlic regularly and peeling it sucks up so much of my time I sometimes add less garlic because I don't want to have to peel it!!!!!
posted by wuwei at 11:38 PM on September 28, 2011 [1 favorite]


I could eat it, twoleftfeet. I actually use sixty to a hundred cloves anyway when i make that, twenty heads would only be four or five times as much--- roasted whole garlic is very different from chopped and sauteed
posted by Webnym at 11:41 PM on September 28, 2011 [4 favorites]


I can't help but wonder if this was adapted from some industrial garlic peeling process, or if this process was adapted to industrial garlic peeling and is not commonly known. Hmmm...
posted by Mister Cheese at 11:44 PM on September 28, 2011


I actually use sixty to a hundred cloves anyway when i make that

I'm willing to bet that you haven't seen any vampires lately.
posted by twoleftfeet at 11:47 PM on September 28, 2011 [3 favorites]


How to easily induce anal leakage in your cat in under 10 seconds.
posted by Trivia Newton John at 12:02 AM on September 29, 2011 [24 favorites]


twoleftfeet: "I actually use sixty to a hundred cloves anyway when i make that

I'm willing to bet that you haven't seen any vampires lately.
"


Nah, really. Garlic is very different when it hasn't been chopped up (I bet someone around here can explain the chemistry of it: I could but it would take some looking though some books first). Haven't you had whole roasted heads, where you just squeeze the clove onto some bread? Yum-nom-nom! (I'm getting real hungry)
posted by Webnym at 12:04 AM on September 29, 2011 [1 favorite]


I thought I had a recipe called "chicken with 200 cloves of garlic"* but all I can find is Keith Floyd's recipe which calls for 1kg of garlic for one bird. (One pound of peeled garlic roasted inside the chook and the other unpeeled pound roasted on the outside.)

*The hyperbole is implied, but I remember it as using more or less the same quantity as Floyd's recipe.
posted by GeckoDundee at 12:09 AM on September 29, 2011


I'm at work so didn't hear the audio...are the two gigantic metal bowls necessary to do this? Will my tiny plastic bowls suffice?

Very cool technique.
posted by zardoz at 12:09 AM on September 29, 2011


just a note, don't try with tomatoes.
posted by From Bklyn at 12:18 AM on September 29, 2011 [26 favorites]


How to easily induce anal leakage in your cat in under 10 seconds.

You put your cat in the bowl?
posted by dibblda at 12:28 AM on September 29, 2011 [3 favorites]


I always used the knife method to smash garlic but this looks much more scalable.
posted by benzenedream at 12:29 AM on September 29, 2011 [2 favorites]


Metafilter: BONK GABONK ABONK GABONK GABONKA
posted by chortly at 12:29 AM on September 29, 2011 [74 favorites]


I'd like to hear confirmation that this works as well as it looks on "TV"...
posted by FrereKhan at 12:40 AM on September 29, 2011 [4 favorites]


WHAT THE FUCK
posted by Nattie at 12:44 AM on September 29, 2011 [4 favorites]


This dude makes my life so much better
posted by hal_c_on at 12:47 AM on September 29, 2011


I don't like using the knife method if I need whole cloves. It may be just me, but I think crushing changes the flavor. If I need whole cloves they gotta be uncrushed.
posted by Ad hominem at 1:03 AM on September 29, 2011


That's not true! That's impossible!
posted by tumid dahlia at 1:37 AM on September 29, 2011 [16 favorites]


I just tried this. It did not work.
posted by teppic at 1:38 AM on September 29, 2011 [22 favorites]


OK,

I watched this and put on my sneakers and walked round to my local posh grocer. Purchased 2 types of garlic: "Australian Gold" (quite large cloves sold loose, not in a bulb) and something unnamed that was a smallish bulb and quite purple.

At home I added about half a bulb of regular garlic I already had.

Followed the method as described in the video and these are my results...

It worked perfectly on the 'Australian Gold' and the regular garlic I already had. Spectacular.

The little purple garlic, not so much. Even after 2 goes. (This garlic was very tight and also felt quite damp and sticky when I broke up the cloves... maybe not ripe or something?)
posted by evil_esto at 1:43 AM on September 29, 2011 [15 favorites]


It does look like he gives the garlic a good solid smash before he starts, presumably loosening the skin a bit to begin with.
posted by DoctorFedora at 1:46 AM on September 29, 2011


OK, everybody go try this and report back on the results.

*waits*
posted by pracowity at 2:02 AM on September 29, 2011 [3 favorites]


What he doesn't say is that this would not work with almost every hardneck variety of garlic. Their inner-most skin is very durable, most, and sticky. Hardnecks, by the way, are the best albeit a shorter shelf life.
posted by ZaneJ. at 2:07 AM on September 29, 2011 [4 favorites]


The head of garlic needs to be not-fresh for this to work, with the cloves' skins sufficiently dry to just crackle away.

Mind you, garlic is at its most delicious when cooked unpeeled.
posted by progosk at 2:13 AM on September 29, 2011


I like garlic. My sister's husband made dinner for us once, but he interpreted 6 cloves of garlic in the recipe as 6 bulbs of garlic.
posted by Elmore at 2:20 AM on September 29, 2011 [3 favorites]


Am I the only one that gets sick if I'm around cooking garlic on an empty stomach? Especially bad if browning it in oil.
posted by Goofyy at 2:30 AM on September 29, 2011


Did nothing for my regular, white garlic. I blame it on the IKEA stainless steel bowls. Damn you, Ingvar, ruining my day yet again!
posted by halogen at 2:35 AM on September 29, 2011 [1 favorite]


This method does not work for bananas.
posted by Cerulean at 2:36 AM on September 29, 2011 [39 favorites]


Beard? Check.

ARE YOU A WIZARD
posted by obiwanwasabi at 2:44 AM on September 29, 2011 [12 favorites]


This method does not work for eggs.
posted by ZaneJ. at 2:44 AM on September 29, 2011 [10 favorites]


Tried it. Works insanely well - to the point I'm actually quite upset no one told me this before. They should teach this in school.
posted by DangerIsMyMiddleName at 2:49 AM on September 29, 2011 [21 favorites]


Didn't work for me, using very dry papery garlic- seriously, the clove skin pretty much rubs off with the barest brush of my finger, but shaking in two bowls did nothing at all.

Weird.
posted by cilantro at 2:51 AM on September 29, 2011 [1 favorite]


USE THE FORCE LUKE
posted by hat_eater at 2:57 AM on September 29, 2011 [1 favorite]


I tried this with fresh new season garlic (don't know the variety) and had about a 50/50 success rate. I might have had a better rate but the noise from the metal bowls made me cross eyed and frightened the cat. I'll try it in plastic bowls next time.
posted by ninazer0 at 2:57 AM on September 29, 2011 [2 favorites]


Just tried it with two small glass bowl, on a bulb of smoked garlic, it worked !
This is magic.
posted by SageLeVoid at 3:04 AM on September 29, 2011 [1 favorite]


This method did not work for Garlich, my Scottish neighbour.
posted by tumid dahlia at 3:05 AM on September 29, 2011 [27 favorites]


Sounds lots easier than the method I use, involving a rubber tube, sold for the purpose. I got so sick of dealing with garlic peeling and chopping, I quit using fresh garlic.
posted by Goofyy at 3:05 AM on September 29, 2011


But, yeah, this is going to very much depend on the kind of garlic you have going. For whatever reason the only garlic readily available over here is shitty flavourless Mexican garlic, with like a billion tiny cloves per bulb, and I guarantee it would not work. Good Greek or Australian garlic, with big cloves might work better. Purple garlic is too sticky and it would not work with that either.
posted by tumid dahlia at 3:10 AM on September 29, 2011 [1 favorite]


This will aid me in my abundant use of garlic as a suppository.
posted by Cerulean at 3:10 AM on September 29, 2011 [2 favorites]


...I quit using fresh garlic.

I am very much the same, but god, jars of crushed garlic are just grim.
posted by tumid dahlia at 3:13 AM on September 29, 2011 [9 favorites]


Doesn't this bruise the garlic?

A chef I kitchen handed for used to put them in a bag and smack them on the counter top - same effect but he said it changed the flavour.
posted by the noob at 3:31 AM on September 29, 2011


My results were quite good, though I also pressed the head onto the table first with my palm (basically until the crackling stopped). Fairly small bowls, too.
posted by DoctorFedora at 3:46 AM on September 29, 2011


You could use a cocktail shaker and enjoy a garlic Margarita after dinner.
posted by Akke at 3:59 AM on September 29, 2011 [1 favorite]


The garlic I buy does not have skin as obviously loose and falling off as his cloves do. Sure enough, it didn't work. I guess what I get is fresher? The peel sticks pretty determinedly to the cloves, and doesn't even loosen effectively when the clove is smashed with the flat of a knife...
posted by Dysk at 4:10 AM on September 29, 2011


Goofyy: "Am I the only one that gets sick if I'm around cooking garlic on an empty stomach? Especially bad if browning it in oil."

I'm the exact opposite. When I was younger three generations of my family lived together in an illegal 2 family house. My brother and I slept in the attic, my parents on the converted second floor and my grandparents on the ground floor. There was a stairwell that went right through the middle of the house.

Sundays my alarm clock was my grandmother sauteing garlic for sauce at 7:00 AM. To this day the smell of garlic in hot oil brings me tears of joy.
posted by Splunge at 4:25 AM on September 29, 2011 [6 favorites]


P.S. The Chemistry of Garlic.
posted by Splunge at 4:28 AM on September 29, 2011 [5 favorites]


I got my hand stuck in the bowls and now it's all flayed and shit. Also, it smells like garlic.
posted by orme at 4:32 AM on September 29, 2011 [9 favorites]


Oh, I am SO trying this today. We use so much garlic, Gilroy is thinking of putting a statue up in our honor.

Anyone know if you absolutely need to use two large bowls like that? Or would any sealed container work? Like a very large Tupperware bowl? Or is the full, spherical effect of the two bowls key to this working?
posted by Thorzdad at 4:36 AM on September 29, 2011 [1 favorite]


How to easily induce anal leakage in your cat in under 10 seconds.

You really shouldn't feed your cat that much garlic. It's not good for him.
posted by TheWhiteSkull at 4:39 AM on September 29, 2011 [1 favorite]


Oh WhiteSkull, you don't feed it to the cat to get the flavour in the carcass...
posted by Trivia Newton John at 4:48 AM on September 29, 2011 [1 favorite]


Was planning to make garlic confit in the next day or so and peeling 3 cups of cloves to make it is really tedious so hope this works!
posted by leslies at 4:48 AM on September 29, 2011


Did not work on my cat, Garfield.
posted by FrereKhan at 4:51 AM on September 29, 2011


Not only with I be trying this in full view of my family tonight, but I will make sure the background music I use sounds like it came from The Sting. I think that's the actual secret.
posted by theredpen at 5:01 AM on September 29, 2011 [3 favorites]


Did not work for me.
posted by motty at 5:13 AM on September 29, 2011


I don't think this is going to work for me. I do not have giant man hands, and I have almost no counterspace.
posted by roomthreeseventeen at 5:16 AM on September 29, 2011


I do not have giant man hands

In that case I have an idea for a new kitchen utensil - the Giant Wooden Man-Hand. Crushing an entire bulb of garlic before putting it in two bowls? It's no problem with the Giant Wooden Man-Hand! Order today and we'll send you a SECOND Giant Wooden Man-Hand FREE! Keep one at home, and one at the office! Clap them together at parties! You'll be astounded by the hundreds of different uses for the Giant Wooden Man-Hand!

What's the sound of one Giant Wooden Man-Hand clapping? The answer is DELICIOUS!
posted by tumid dahlia at 5:21 AM on September 29, 2011 [48 favorites]


I love the expression on his face while he's shaking it.

My method has always been to put an unpeeled clove in the palm of my hand and then just rub my hands together quickly -- quick and consistent for individual cloves, but I'll be curious to try this for a whole bulb...
posted by ook at 5:22 AM on September 29, 2011


I just tried it and it worked surprisingly well with just six cloves and two small bowls. I feel like I just acquired a new superpower.
posted by radiobishop at 5:24 AM on September 29, 2011 [2 favorites]


My method lately is to take the cloves and gently (but firmly) press them against the cutting board while applying some flexion to the clove, rolling it around to apply the pressure to most of the surface of the garlic. The flexion plus the pressure do an awesome job of separating the skin from the garlic.

My second trick: after loosening the skin, dampen your hands slightly and firmly roll the clove back and forth between your open hands. Skin comes right off.

(also: hey, I know that guy. 'Sup, Todd.)
posted by joshwa at 5:27 AM on September 29, 2011 [3 favorites]


Holy cow, this is awesome! I tried it using purple-skinned hardneck garlic and a plastic bowl and it worked! I had to shake longer than 10 seconds, but big deal. Also, the garlic head did not split apart when I slammed it on the counter so I pulled the cloves apart but that didn't take very long at all.

I always wondered how those huge bags of peeled garlic cloves were processed, and now I feel better knowing it can be done without the tiny patient hands of underpaid Third World children.

DoctorFedora, you have found the best of the best of the web!
posted by Quietgal at 5:28 AM on September 29, 2011 [1 favorite]


garlic Margarita

You guys are missing out on the important thing that this sounds delicious and you should all go home and try that instead.
posted by backseatpilot at 5:29 AM on September 29, 2011 [4 favorites]


Did not work on gars.
posted by aught at 5:31 AM on September 29, 2011 [1 favorite]


The garlic is nether peeled or unpeeled till you observe it.
posted by Cerulean at 5:31 AM on September 29, 2011 [30 favorites]


garlic Margarita

You guys are missing out on the important thing that this sounds delicious and you should all go home and try that instead.


My breath is so bad noone will kiss me, but I'm so drunk I don't care!
posted by The 10th Regiment of Foot at 5:32 AM on September 29, 2011 [2 favorites]


It's hipster garlic, you can tell by the thin skin.
posted by seanmpuckett at 5:32 AM on September 29, 2011 [6 favorites]


This will only work with non-tight skinned garlic. Those you have to manually peel and can't slam peel.
posted by dprs75 at 5:32 AM on September 29, 2011


(also, whoever was in charge of the overdubbing needs to have a an air-filled paper bag popped next to their ears)
posted by joshwa at 5:33 AM on September 29, 2011 [1 favorite]


Related trick that I happened to try yesterday: pomegranates are messy to peel, right? Wrong! Halve it, and pull it apart underwater in a large bowl. The seeds sink, and all the other bits float.
posted by Ella Fynoe at 5:37 AM on September 29, 2011 [23 favorites]


Rampant yet effective cooking procedures ftw.
Here's a really fast way to open a pack of spaghettis.
posted by quoquo at 5:41 AM on September 29, 2011 [4 favorites]


Video 50 seconds too long.
posted by Edogy at 5:46 AM on September 29, 2011 [2 favorites]


Till now I didn't know there was a slow way to open spaghetti. All the more time I could have spent peeling garlic.
posted by Cerulean at 5:46 AM on September 29, 2011 [1 favorite]


That's how I'd do it if I had someone else standing by in my kitchen to wash those two big bowls... As it stands, I'll stick to a whack with my big knife and a few seconds each to cut the root end off and slip off the skin.

But could someone please make a ringtone out of that sound for me? And am I the only one who can smell garlic while watching that?
posted by Patapsco Mike at 5:48 AM on September 29, 2011 [1 favorite]


SageLeVoid: "Just tried it with two small glass bowl, on a bulb of smoked garlic, it worked !"

But you missed the best part, the sound! No BONK GABONK ABONK GABONK GABONKA.

I imagine yours was more TINK TATINK ATINK TATINK TATINKA
posted by I am the Walrus at 5:50 AM on September 29, 2011 [2 favorites]


That's not true! That's impossible!

Search your feelings metal bowl. You know it to be true.
posted by Mr. Bad Example at 5:52 AM on September 29, 2011


We have a little rubber tube that you put a clove in roll et voila peeled garlic. Works really well.
posted by zeoslap at 5:54 AM on September 29, 2011 [2 favorites]


(Also, you shouldn't feed garlic to your cat. It can cause hemolytic anemia, which is nasty.)
posted by Mr. Bad Example at 5:55 AM on September 29, 2011 [3 favorites]


This looks fun to try in front of guests if only to see their looks of "Oh shit, he's gone insane beating the shit out of that garlic with his bare hands."
posted by p3t3 at 5:58 AM on September 29, 2011


OK, this is why I buy those bags of flash-frozen pre-peeled garlic from Costco. In ten seconds I can have five pounds of peeled garlic with only a slight crinkling sound. Stealthy!

...mildly subpar garlic, granted. But still.
posted by aramaic at 6:15 AM on September 29, 2011 [1 favorite]


I've used this trick before - in fact I am reasonably sure I learned about it on Metafilter maybe a year ago. It works like gangbusters (who do, in fact, work very efficiently).

I don't actually have two stainless steel bowls of the same size, so it's a bit more trouble for me than for him, but I think in the interests of peeling garlic I should invest in some more bowls.
posted by arcticwoman at 6:29 AM on September 29, 2011


I like the gritted-teeth expression he has on when he shakes the bowls, like he knows that once in every 10,000,000 times you do this the garlic will achieve critical mass and leave him a smoking deliciously-scented husk.
posted by permafrost at 6:34 AM on September 29, 2011 [14 favorites]


HULK SEASON!
posted by obscurator at 6:38 AM on September 29, 2011 [5 favorites]


That guy is my new favorite person.

Though the time savings are not really worth dirtying two bowls for me. But I hate washing dishes.
posted by supercres at 6:41 AM on September 29, 2011 [3 favorites]


You can whack the garlic with just about anything to break up the bulb--cutting board, etc.. I use a little wooden implement shaped like a mushroom.
posted by Ideefixe at 6:53 AM on September 29, 2011


This method does not work for newborn infants.
posted by XQUZYPHYR at 6:56 AM on September 29, 2011


^ Speaking of cutting boards, don't you hate when wooden ones stink of garlic long after you have done your chopping??!?!? Scrubbing with some course salt and a dab of water will remove it quickly.
posted by Cerulean at 6:57 AM on September 29, 2011 [3 favorites]


Though the time savings are not really worth dirtying two bowls for me. But I hate washing dishes.

What an odd definition of dirty.
posted by odinsdream at 6:59 AM on September 29, 2011 [10 favorites]


I just tried this technique and it worked really well. There about four cloves left that refused to be peeled.

Obviously they are the strongest and should be left to breed future generations of super garlic.
posted by device55 at 7:03 AM on September 29, 2011 [22 favorites]


Just tried it and it did work, but I had to shake really violently for about 30 seconds.
posted by qxntpqbbbqxl at 7:04 AM on September 29, 2011


If I don't want it at all smashed with a knife, I generally peel garlic by rubbing each clove in a rubber jar-opener (like this, also sold in a garlic-specific format) Alton Brown stylee.

This is flashier, but also runs the risk of having to stop cooking in order to vacuum the kitchen and your feet and the path you walked to get the vacuum cleaner.
posted by Lyn Never at 7:05 AM on September 29, 2011


Obviously they are the strongest and should be left to breed future generations of super garlic.

The Strongest M&M
posted by odinsdream at 7:06 AM on September 29, 2011 [6 favorites]


One tip I learned long ago is if you don't like the smell of Garlic on your hands rub them in a stainless steel sink and it gets rid of the perceived smell. (Why one would dislike the smell is crazy but it does work).

I can't wait to try this.
posted by mrgroweler at 7:06 AM on September 29, 2011


One quibble: You do not shake the dickens out of the garlic. Clearly, you shake the shit out of it.
posted by Turkey Glue at 7:09 AM on September 29, 2011 [5 favorites]


Also, it would be really fun to not warn your dinner guests that you'll get mad at the garlic ahead of time.

"You clove-havin' son of a BITCH!"
posted by Turkey Glue at 7:11 AM on September 29, 2011 [3 favorites]


mrgrowler: rubbing your hands on a stainless sink also seems to work for chile oil which is of more obvious use.
posted by R343L at 7:13 AM on September 29, 2011


Where are you people getting garlic that is not already peeled? Is this something I'd need to have time to visit a grocery store/not live in a food desert (almost typoed 'dessert' lol) to understand?
posted by Eideteker at 7:20 AM on September 29, 2011


Metafilter: just tried it and it did work, but I had to shake really violently for about 30 seconds.
posted by The 10th Regiment of Foot at 7:26 AM on September 29, 2011 [4 favorites]


This method does not work for newborn infants.

Shake harder!
posted by The 10th Regiment of Foot at 7:27 AM on September 29, 2011 [1 favorite]


R343L Really! I just made Hot Sauce 2 weeks ago and wish I had known that. Thanks. Though honestly we were basically in Hazmat suits anyway.
posted by mrgroweler at 7:27 AM on September 29, 2011


I hope this one actually works, unlike that damned "opening a corked bottle of wine with a shoe" thing, which absolutely will not work for me no matter how often I try it.
posted by Decani at 7:29 AM on September 29, 2011


What an odd definition of dirty.
posted by odinsdream at 6:59 AM on September 29

How are the bowls not dirty? They're covered in garlic juice and garlic skins. There's absolutely no way I'm putting those back in the cupboard as clean bowls. They need to be washed, hence I'm in agreement with the two previous posters who said, thanks but no thanks to extra dirty dishes.
posted by sardonyx at 7:33 AM on September 29, 2011 [1 favorite]


I learned this years ago using a cocktail shaker. Thought this was common knowledge!
posted by brand-gnu at 7:33 AM on September 29, 2011


I don't have room for metal bowls that big in my kitchen, so I will wait until I can purchase the GarlicGabonkerTM on TV.

because I'm sure it will fold to easily store under my bed.
posted by Kabanos at 7:40 AM on September 29, 2011 [11 favorites]


No, you wouldn't put them back in the cupboard, but there's also no need to wash them down with a sponge and soap as if they were dirty. Just rinse it out with water. Boom. Clean.
posted by ofthestrait at 7:44 AM on September 29, 2011 [2 favorites]


If it doesn't work for you you're probably not shaking like the dickings
posted by schwa at 7:45 AM on September 29, 2011 [1 favorite]


I was expecting a really big mallet and garlic juice everywhere.

articwomen, I have the same problem, but you might be able to nestle one bowl in the other enough to prevent the cloves from flying from the bowl.
posted by squeak at 7:49 AM on September 29, 2011


I can't get the video to load; can someone detail the technique?
posted by Mitheral at 7:54 AM on September 29, 2011


Separate a bulb of garlic into individual cloves. Put the cloves into a stainless steel bowl then, take another bowl of the same size and invert it over the first. While holding the two bowls together give it a really good shake.
posted by squeak at 7:58 AM on September 29, 2011


A cocktail shaker might work for smaller numbers of cloves.
posted by pharm at 8:02 AM on September 29, 2011


Hey! I can peel this garlic in Ten. Seconds. Flat.
posted by Wolfdog at 8:04 AM on September 29, 2011 [4 favorites]


The critical move is blunt trauma to the cloves, loosening the skins. The rest is just show biz.
posted by seanmpuckett at 8:04 AM on September 29, 2011


Did not work on my cat, Garfield.

something something lasagna
posted by inigo2 at 8:08 AM on September 29, 2011


No, you wouldn't put them back in the cupboard, but there's also no need to wash them down with a sponge and soap as if they were dirty. Just rinse it out with water. Boom. Clean.
posted by ofthestrait at 7:44 AM on September 29


Nope. That wouldn't count as clean around here. Garlic juice is sticky. I would never just rinse it and be done with it. (Mind you I don't use a sponge for dishes either.) This would definitely be a case for soap and water and a proper washing.
posted by sardonyx at 8:09 AM on September 29, 2011


Metafilter: Shaking like the dickings
posted by storybored at 8:10 AM on September 29, 2011


No, you wouldn't put them back in the cupboard, but there's also no need to wash them down with a sponge and soap as if they were dirty. Just rinse it out with water. Boom. Clean.

That sounds like a recipe for garlic-flavored fruit salad.
posted by TheWhiteSkull at 8:20 AM on September 29, 2011 [1 favorite]


I don't have two bowls.
posted by spilon at 8:23 AM on September 29, 2011 [2 favorites]


I tried it in a small Tupperware thing with a lid. It worked on one of the 3 cloves. It probably would have worked on all 3 but my arm got tired.
posted by night_train at 8:27 AM on September 29, 2011


I suspect askmefi will be inundated today with questions on how to get rid of garlic breath
posted by any major dude at 8:39 AM on September 29, 2011 [1 favorite]


This sounds very similar to the airhose and a coffee can peeling technique, which is how garlic is peeled industrially these days. Speaking of which, why not just buy jars of pre-peeled garlic?
posted by Dr. Eigenvariable at 8:48 AM on September 29, 2011 [2 favorites]


How are the bowls not dirty? They're covered in garlic juice and garlic skins. There's absolutely no way I'm putting those back in the cupboard as clean bowls.

Of course you don't put them back in the cupboard. Those bowls aren't dirty, they're seasoned. You use them later to toss the green salad.
posted by straight at 8:49 AM on September 29, 2011 [4 favorites]


Everyone is getting all uppity about the usage of 'Dickens'.

The man said 'Wa-lah' at the end, FFS. 'Wa-lah'.

Voila.
posted by metaxa at 8:49 AM on September 29, 2011 [4 favorites]


woah.
posted by garlic at 8:49 AM on September 29, 2011 [15 favorites]


In the past few days I've watched live videos of Naked Raygun and the Foo Fighters, a Velvet Underground doc, and a ton of surfing clips, and yet the video I'm most excited about is of a guy peeling garlic. The younger me would have never guessed this day would come. I'm going to go watch it again.
posted by Slack-a-gogo at 8:53 AM on September 29, 2011 [5 favorites]


So, like, this is great and all, but how often do you need a whole thing of garlic?

You can just bash a single clove with the side of a big knife, and the skin comes right off. Everyone knows that. It takes a second.
posted by Sys Rq at 8:53 AM on September 29, 2011


If you only need a single clove you are doing it wrong.
posted by Big_B at 9:02 AM on September 29, 2011 [18 favorites]


You can just bash a single clove with the side of a big knife, and the skin comes right off. Everyone knows that. It takes a second.

You must not have an awesome beard.
posted by chemoboy at 9:04 AM on September 29, 2011 [4 favorites]


This works way better than my method that involves a rubber tube, six dice, an ironing board, a wheelchair, 40 feet of rope, an open window, and one of those small electric fans like you always see pointed at the driver on a city bus.
posted by Stonestock Relentless at 9:04 AM on September 29, 2011 [11 favorites]


Yeah, but there aren't ten cloves per bulb. Bashing is still faster, and you don't muck up two bowls in the process.
posted by Sys Rq at 9:05 AM on September 29, 2011


(Er, that was a response to Big_B.)
posted by Sys Rq at 9:06 AM on September 29, 2011


qxntpqbbbqxl: "Just tried it and it did work, but I had to shake really violently for about 30 seconds."

And then you put the garlic in the bowls?
posted by Splunge at 9:09 AM on September 29, 2011 [8 favorites]


You people are *funny*.

I'm off to shake it up ... this better work.
posted by Surfurrus at 9:11 AM on September 29, 2011


Brings to mind the enjoyable Les Blank garlic documentary, Garlic is as Good as Ten Mothers (trailer here)
posted by MrFish at 9:20 AM on September 29, 2011 [1 favorite]


If you only need a single clove you are doing it wrong.
posted by Big_B at 5:02 PM on September 29


This. I can't remember the last time I only used a single clove, even though I mostly cook for myself. Garlic is the breath of life. Kiss me, you fools.
posted by Decani at 9:45 AM on September 29, 2011 [2 favorites]


I have a friend who told me that when he was starting to learn how to cook he decided to make chicken with 40 cloves of garlic. Except, being a novice cook, he thought that a "clove" was the same thing as a "bulb".

He said that nobody could eat it.


I did that once. With mashed potatoes instead of chicken. And didn't cook the garlic.

It...didn't end well.
posted by Twicketface at 9:47 AM on September 29, 2011


WHAT THE FUCK?!?!
No, no, no, it cannot be this simple. Even if I try this and it works, I will not believe it.
posted by not_on_display at 9:49 AM on September 29, 2011


Hey! I can peel this garlic in Ten. Seconds. Flat.

Me too, but first I have to chill the garlic a bit so its temperature is a little lower than the ambient one.

In fact, it needs to be about 20% cooler.
posted by Mr. Bad Example at 9:50 AM on September 29, 2011 [9 favorites]


Speaking of which, why not just buy jars of pre-peeled garlic?

Fresh garlic is yummier.
posted by shakespeherian at 10:11 AM on September 29, 2011 [5 favorites]


Sounds lots easier than the method I use, involving a rubber tube, sold for the purpose. I got so sick of dealing with garlic peeling and chopping, I quit using fresh garlic.

The first sentence I was O_o, but then I was ಠ_ಠ.
posted by zombieflanders at 10:11 AM on September 29, 2011 [2 favorites]


sardonyx: "Nope. That wouldn't count as clean around here. Garlic juice is sticky."

The juice really doesn't come out until you smash the cloves though. The peeled cloves have some stickiness, but not a lot.
posted by I am the Walrus at 10:13 AM on September 29, 2011


Boy I wish vimeo wasn't blocked at work. Trying to deduce the video's contents from the comment thread has been like that story about three blind men and the elephant.


Speaking of which, why not just buy jars of pre-peeled garlic?
posted by Dr. Eigenvariable at 11:48 AM on September 29



Aaaaaand the terrorists have won.
posted by magstheaxe at 10:46 AM on September 29, 2011 [3 favorites]


Do not buy jars of peeled garlic, they're crap.

Buy flash-frozen bags of peeled garlic. They're great. No nasty oils & crud mucking things up. Just individual cloves of garlic, in mass quantities, tidily peeled. Changed my goddamn life.

(note: it is easy to change my <insert curse> life.)
posted by aramaic at 11:03 AM on September 29, 2011 [1 favorite]


Freeze your own bags of garlic?? (BTW, freeze fresh ginger, too, it is very easy to grate frozen!)
posted by Surfurrus at 11:09 AM on September 29, 2011 [4 favorites]


nice trick.

i'm also amused how foodie hipsters, bears, and biker gangs are slowly morphing into one indistinguishable fashion sense.
posted by modernnomad at 11:16 AM on September 29, 2011 [11 favorites]


But why does this work??
posted by Mizu at 11:17 AM on September 29, 2011


(BTW, freeze fresh ginger, too, it is very easy to grate frozen!)

This is awesome. I've been using tons of fresh ginger AND garlic lately as we move into fall, and this is all just full of awesome. My kitchen just became much more fun!
posted by tr33hggr at 11:22 AM on September 29, 2011


Tried this with 7 discount canteloupes; did not work.
posted by Mister_A at 11:26 AM on September 29, 2011 [1 favorite]


Tried this with 7 discount canteloupes; did not work.

...and now you've probably got Listeria.

Discount fruit is minefield dude. A minefield.
posted by aramaic at 11:29 AM on September 29, 2011 [2 favorites]


I choose to operate under the assumption that you attempted this by singing "7 ... discount ... canteloupes!" and falling down a flight of stairs.
posted by darksasami at 11:46 AM on September 29, 2011 [9 favorites]


I just did this. I recommend using a sturdy pyrex-style glass bowl with a fitted lid. This way you don't get the same acoustics but OH MY GOD RIGHT IN FRONT OF MY EYES THE MIRACLES HAPPEN.
posted by damo at 11:55 AM on September 29, 2011


This is why this will be my next kitchen appliance purchase.
posted by mr_crash_davis at 12:04 PM on September 29, 2011 [1 favorite]


Did not work exactly as advertised.
posted by SemiSophos at 12:06 PM on September 29, 2011 [8 favorites]


Did not work exactly as advertised.

See, it looks like you should have remembered to keep the lid on in Step 3.

I love this thread.
posted by odinsdream at 12:13 PM on September 29, 2011


Those bowls aren't dirty, they're seasoned. You use them later to toss the green salad.

Yeah, this is what I was thinking: use the bowls to toss the salad or the pasta-with-sauce-and-cheese or to beat eggs for the frittata or to coat the cubed sweet potatoes in seasoned flour --- or whatever other savory thing I'd be doing for another course in the same meal. This will be a handy technique for evenings when I know I'll be using at least one big bowl anyway.

And on other nights...

You could use a cocktail shaker

Holy cats, we even HAVE a spare shaker that we daren't keep in the bar. (Though it claims to be "stainless steel," it rusted around the edge the very first time we used it. It's too crappy to give to Goodwill and I'm too cheap and boardline-hoarding to throw it out.) I might just label it with a painted garlic clove and use it just for this.
posted by Elsa at 12:41 PM on September 29, 2011


Elsa, sell that shit on Etsy once you have it painted up. Cash money.
posted by tr33hggr at 1:10 PM on September 29, 2011


The ladies down at the Korean restaurant next door need to know about this. I've seen them peel maybe 1000 cloves by hand at a time (like a half-full laundry basket's worth). It takes forever and probably permanently stinks up their hands.
posted by Pruitt-Igoe at 1:12 PM on September 29, 2011


But does it work with hard-boiled eggs?!?
posted by Curious Artificer at 1:18 PM on September 29, 2011


Tiny ceramic ramekins also work
posted by Zerowensboring at 1:26 PM on September 29, 2011


Hmmmmm cream of Garlic soup.
posted by Secret Life of Gravy at 1:36 PM on September 29, 2011 [2 favorites]


Perhaps he learned this tecnique while traveling in Molvania.
posted by obscurator at 1:45 PM on September 29, 2011


Except, being a novice cook, he thought that a "clove" was the same thing as a "bulb".

I did the exact same thing when my not-yet-wife suggested that I put some garlic in my ramen one night as we were talking online. Just one, though - not forty. She still laughed her ass off when she found out and told the story to people for years. I thought it was pretty intense, and actually ate it.
posted by mrbill at 1:51 PM on September 29, 2011 [2 favorites]


I'ma try this tonight except I'm going to scream real loud while shaking the bowls
posted by Nattie at 2:12 PM on September 29, 2011 [3 favorites]


This was not convincing in the least. I regularly peel garlic for cooking and I find the most effective peeling method is the rather scary expedient of whacking the cloves with the flat of a Chinese cleaver.

It all depends on how fresh the garlic is and how much the skin sticks to the cloves.

When I saw the guy bring out the two bowls, I thought that putting the garlic in one bowl and pressing the other bowl down on top of the cloves (in normal stacking position) might be a credible way to do it, but using heavier, glass or pottery, bowls.
posted by bad grammar at 2:15 PM on September 29, 2011


It's important to note that when he smashes the head with his hand he's not just separating the cloves but also cracking the skins open, making the shaking more effective.
posted by DoctorFedora at 2:24 PM on September 29, 2011


Goofyy:
Am I the only one that gets sick if I'm around cooking garlic on an empty stomach? Especially bad if browning it in oil.

I love garlic, but you aren't the only one that can't stand the smell on an empty stomach. Oddly enough, if onions are put in at the same time, it doesn't bother me.

...dirty bowls...

Ick! Yes, the bowls are dirty. I don't know which is worse though--putting them back in the cupboard as is, rinsing, or USING A NASTY DISGUSTING SPONGE to clean them. At least the garlic has mild antiseptic properties, unlike the putrid sponge.

People, please! Use white dishcloths and bleach during washing.*

Thank you.

*This cleanliness tip brought to you by BlueHorse.
posted by BlueHorse at 2:27 PM on September 29, 2011


Ok, fine, I'll try it again, and this time I'll punch the garlic out first as the bearded man advises.
posted by motty at 3:21 PM on September 29, 2011


Well, in the interests of SCIENCE!, I have returned home and made the garlic margarita. If you're playing along at home, here's the recipe:

-Remove the skin of two garlic cloves using your cocktail shaker and the method above. (I had to rinse mine out afterwards to get the skin out, but it still smelled of garlic.)
-Muddle one of the garlic cloves with a pinch of salt in the bottom of the shaker. Try to not to get the pieces so small that they fall through your strainer.
-Standard margarita preparation from here on out - 3 parts tequila, 2 parts lime juice, 1 part triple sec. Shake with ice.
-Rub the rim of your glass with the second garlic clove and plop it in the drink as a garnish. I wouldn't advise eating it afterwards.

The taste... it's not too bad, actually. There's a sort of silkiness as you drink, and then you get the sharp garlic tang on the exhale. It's more subtle than I expected. I might try it with pickled garlic next time, or maybe make garlic-infused vodka.
posted by backseatpilot at 3:22 PM on September 29, 2011 [4 favorites]


Once I've dumped out the papery skins, if the bowls look clean, they might, or might not, get a quick rinse. It's okay, you don't have to come over for dinner. I do put the sponges in the dishwasher when I run it.

I don't know what I expected the video to be, but it wasn't at all what I expected. I enjoyed it immensely.
posted by theora55 at 3:27 PM on September 29, 2011


This sounds very similar to the airhose and a coffee can peeling technique, which is how garlic is peeled industrially these days. Speaking of which, why not just buy jars of pre-peeled garlic?

I grow my own garlic. Which I guess is just stepping the question back one level but it is way cheaper than buying it and I can get hard neck which is sometimes unavailable locally. At least at any kind of reasonable price. There is no way I'm paying $10/lb for garlic I don't care how fancy it is.

Also: I can't wait to try fresh garlic in ramen. Yum.
posted by Mitheral at 3:34 PM on September 29, 2011


Thank you for posting this! I had a pile of garlic cloves sitting on the counter waiting to be peeled for dinner tonight. I was putting off peeling them, because I hate doing it. I tried glass bowls first, which worked but was terrifying (heavy and I'm a puny weakling). Then I tossed the rest in a plastic tub with a lid and shook like crazy ... and it worked perfectly!

My cats are now completely freaking out. I didn't even use metal! It barely made any sound at all! Silly cats.
posted by Orb at 4:04 PM on September 29, 2011


This seemed like an excellent excuse to make garlic bread tonight, so I tried it. It only worked on half the cloves, but I also failed to mash them with my hand before shaking. And I was shaking then in a little plastic tupperware container instead of a big ol' glass bowl. I guess I will just have to make more garlic bread to try again! Suffering for science, I tell you. Suffering for science.
posted by pemberkins at 4:11 PM on September 29, 2011


OK, I'm frankly amazed that nobody has mentioned the microwave trick for peeling garlic.

It's not A BONGA BOONK BOONK fun, and your garlic will be mildly steamed, but no other method is as neat.
posted by anthill at 4:27 PM on September 29, 2011 [1 favorite]


I watched this while drinking last night, and decided that I would try it today. now I'm too hungover to bother, so I'm glad that a bunch of you guys have done so and reported back. (though, maybe garlic is some sort of magical hangover cure and I don't know about, and I should try anyway?)
posted by 5_13_23_42_69_666 at 4:39 PM on September 29, 2011


I am going to become the new Garlic Messiah here in Korea with that trick.

I'm not sure there was an old Garlic Messiah, but still.
posted by stavrosthewonderchicken at 4:39 PM on September 29, 2011 [4 favorites]


As for ginger, as Alton Brown has spake: Truly fresh ginger has a very thin skin that can be eaten. If the skin is a darker brown and thick, it is easily peeled by scraping with a spoon.

I use the spoon thing all the time. It scrapes of the skin without removing too much of the actual root. And you don't have to be careful. I wouldn't use two metal bowls. That would be a fragrant percussion instrument. But not a peeler.
posted by Splunge at 5:06 PM on September 29, 2011


5_13_23_42_69_666: "I watched this while drinking last night, and decided that I would try it today. now I'm too hungover to bother, so I'm glad that a bunch of you guys have done so and reported back. (though, maybe garlic is some sort of magical hangover cure and I don't know about, and I should try anyway?)"

It actually works very well in a Bloody Mary. YMMV.
posted by Splunge at 5:20 PM on September 29, 2011 [1 favorite]


I just did this tonight. This is life changing.
posted by mrzarquon at 5:29 PM on September 29, 2011


> Well, in the interests of SCIENCE!, I have returned home and made the garlic margarita. If you're playing along at home, here's the recipe:

You are really missing out for the potential use here. In a boston shaker / pint glass, split open 2 cloves as mentioned, rinse out the paper, muddle with salt, add vodka and bloody mary fixings.

Roast other piece (or retrieve pre roasted garlic) and use as garnish, with pickled asparagus and banana pepper.
posted by mrzarquon at 5:43 PM on September 29, 2011


And please, pretty please, don't use pre-peeled garlic unless... there's no unless. Check the bulbs for green sprouts. Squeeze them. If they have any give at all they are old. Get the fresh stuff and live long, my garlicky friends.
posted by Splunge at 5:58 PM on September 29, 2011


It actually works very well in a Bloody Mary

that does sound good, (but of course, I'm canadian, so it would have to be a ceasar) However, I am feeling better now, and I think that at this point it would no longer cound as a cure, and would actually just be starting drinking again. I'll have to remember it for next time though.
posted by 5_13_23_42_69_666 at 6:03 PM on September 29, 2011 [1 favorite]


I couldn't make this work with the fairly dry garlic I have on hand.
posted by fake at 6:06 PM on September 29, 2011


Heh, funny to hear all the 40 cloves of garlic chicken horror stories. I made that for the first time from The Clueless Gourmet (Amaze yourself! Astound your friends! Cook a meal!) and as I recall it clarified that particular point. Great starter cookbook for culinary noobs like I was.
posted by lazaruslong at 6:07 PM on September 29, 2011


Am I only the person who doesn't keep two massive identical mixing bowls handy for shaking the dickens out of something?
posted by choppyes at 6:26 PM on September 29, 2011


Am I only the person who doesn't keep two massive identical mixing bowls handy for shaking the dickens out of something?

I can't pretend that I always knew that's why I was keeping them around... but when you phrase it like that, well, I should have known.
posted by Elsa at 6:35 PM on September 29, 2011


And am I the only one who can smell garlic while watching that?

I can smell garlic by reading this thread.

I can practically taste it now. Will need to roast some when I get home.
posted by krinklyfig at 7:49 PM on September 29, 2011 [2 favorites]


Tried this just now.
Question: Most of the cloves were sprouty and softish (I didn't really care), but one, and just one, was dry and hard as a stone. Why would that be?
posted by Mister Moofoo at 8:04 PM on September 29, 2011


It's not often that I need to have an entire head of garlic peeled in 10 seconds so I dug out the old stainless steel martini shaker, popped in half a dozen cloves then gave it a good shake.

The results were fairly impressive in that only a couple of cloves retained some of their skins, which were easily removed by hand.

Finding the martini shaker took way longer than 10 seconds though and now it has to be washed.

I think I'll stick to the old whack 'em with the flat side of a knife technique for now.
posted by islander at 8:14 PM on September 29, 2011


That's a neat trick, but it definitely seems like there's a knee point K (somewhere around 5 or 6?) where if you need fewer than K cloves, you're better off with the knife-whack method, since you're using the knife anyway so you have to clean it no matter what.
posted by axiom at 8:20 PM on September 29, 2011


Mister Moofoo: "Tried this just now.
Question: Most of the cloves were sprouty and softish (I didn't really care), but one, and just one, was dry and hard as a stone. Why would that be?
"

It was different! Shun it!
posted by Splunge at 9:02 PM on September 29, 2011 [1 favorite]


I just went downstairs and surveyed my garlic, rejecting the tight and sticky purple bulb and choosing the somewhat flaky white one.

I couldn't smack the bulb with enough force to separate the cloves, but it did come apart easily in my hands -- peeling three cloves instantly without any effort on my part. So I put the bowls away, put the peeled cloves in the fridge to add to breakfast, and grabbed a few strawberries, which actually tasted quite nice with a hint of garlic. Strawberry-garlic Margarita, anyone?
posted by maudlin at 9:03 PM on September 29, 2011 [1 favorite]


choppyes: "Am I only the person who doesn't keep two massive identical mixing bowls handy for shaking the dickens out of something?"

So far, my friend, so far. But tomorrow is another day. Oh yes. There are bowls to buy and garlic to beat senseless. We are few now. But our numbers will swell, slowly, slowly. Until one day. ONE DAY, the sound of garlic being beaten like a read headed step child between two giant metal bowls will RING OUT!. And the world will know us. The world will know and FEAR US! The bangers of garlic. The people who no longer use garlic powder, when fresh will do! Because fresh is better.

Fresh is better.

Then we will find the users of pre-peeled garlic. Chopped garlic in jars with crappy oil. And we will put them up against the wall. And with our garlicky breath hot in their ear we will ask...

Was it really worth it, dude? I mean... duh.
posted by Splunge at 9:10 PM on September 29, 2011 [2 favorites]


Sorry about that. It was the sulfenic acid and a little allicin talking.
posted by Splunge at 9:17 PM on September 29, 2011


How is little Allicin, by the way?
posted by Sys Rq at 9:59 PM on September 29, 2011 [6 favorites]


What would really be impressive is shaking the dickens out of the garlic, and then discovering chopped onions in the bowl.
posted by thinkpiece at 7:45 AM on September 30, 2011 [2 favorites]


There's more than one way to skin a cat but this is not one of them.
posted by The corpse in the library at 6:25 PM on September 30, 2011 [1 favorite]


I choose to operate under the assumption that you attempted this by singing "7 ... discount ... canteloupes!" and falling down a flight of stairs.

Oh Metafilter. I love you because you remind me of the things I forgot to remember.
posted by device55 at 10:21 PM on September 30, 2011 [1 favorite]


Except, being a novice cook, he thought that a "clove" was the same thing as a "bulb".

My cousin was making some sort of casserole, and the recipe called for a cup of beef bouillon. She put in a cup of the powdered stuff, rather than making the broth first. You can imagine how that tasted...
posted by cider at 7:36 AM on October 1, 2011


This is literally going to change my life, thank you food wizard.
posted by The Whelk at 9:30 AM on October 1, 2011


I tried this using two plastic rubbermaid containers. Worked like a charm. I think I freaked my roommate out a bit because I was so excited.
posted by chara at 3:51 PM on October 1, 2011


I am disappoint.

Didn't work at all well with two steel bowls nearly identical to the ones used in the video, and garlic that was definitely old and dry enough that it should have.

I guess Korean garlic is HARDCORE.
posted by stavrosthewonderchicken at 4:17 PM on October 1, 2011


Fuck out of town garlic. If it's not local, you are not living.

I'm not a 1 mile diet guy or anything, but just try a clove of organic garlic, especially if it's local. It's like a whole new world. Waay better flavor and you use less.

Garlic in oil jarred is fine, just check the label to make sure it's not from China. Chinese garlic is just not half as good.
posted by Staples at 5:36 PM on October 1, 2011


Fuck out of town garlic. If it's not local, you are not living.

I'm not sure if that's directed at me, but I live in Korea, and can damn near see where the garlic I use is grown if I lean out my window.
posted by stavrosthewonderchicken at 5:57 PM on October 1, 2011 [1 favorite]


@stavrosthewonderchicken as a fellow resident in Korea, I'm sorry to hear the trick doesn't work with the garlics here. I was kinda looking forward to teaching this trick to mum, who (like most Koreans) use a lot of garlic in her cookings.
posted by baejoseph at 8:59 AM on October 2, 2011


Mr. T. Wonderchicken, I would recommend giving your garlic a bit of a pre-treatment by taking the whole head, putting it right-side-up on your counter, and just putting your palm on it and pressing around, cracking the skin. That made my Chinese-grown garlic (though I'm in Japan) work a charm with this trick.
posted by DoctorFedora at 12:06 AM on October 3, 2011


Staples: "Fuck out of town garlic. If it's not local, you are not living.

I'm not a 1 mile diet guy or anything, but just try a clove of organic garlic, especially if it's local. It's like a whole new world. Waay better flavor and you use less.

Garlic in oil jarred is fine, just check the label to make sure it's not from China. Chinese garlic is just not half as good.
"

Epony(we still do this?)sterical.
posted by Splunge at 4:27 PM on October 3, 2011


Report: Regular american white garlic. Not old but not straight from the ground either. It did nothing whatsoever and I failed to live Ad hominem's fantasy.
posted by cmoj at 5:11 PM on October 3, 2011


Smallish, white garlic purchased at Seven Oaks Farm: Totally worked as in the video.
posted by everichon at 4:10 PM on October 4, 2011


I made pumpkin chili the other night, and this trick worked exactly as shown, even though I used plastic bowls instead of metal.
posted by mr_crash_davis at 9:06 AM on October 5, 2011


It just got easier to make 44-clove Garlic Soup a.k.a. a 44-clove ticket to a happier place!
I can confirm this is delicious, so very, very delicious!
posted by Elysum at 5:44 AM on October 6, 2011 [1 favorite]


Oh how funny, Elysum, I was just looking through my recipe collection to plan out next week's menu and I found that recipe. It reminded me of this thread and I was coming here to see if anyone had posted that recipe yet. MmmmmmGarlic and cream.
posted by Secret Life of Gravy at 6:14 AM on October 6, 2011


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