Comments on: Confit garlic http://johnonfood.com/how-to/confit-garlic/ Because some people care what goes in their mouth. Mon, 19 Jul 2010 14:45:18 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Dazzla http://johnonfood.com/how-to/confit-garlic/comment-page-1/#comment-750 Dazzla Sun, 22 Nov 2009 19:13:44 +0000 http://johnonfood.com/?p=1130#comment-750 A tip about peeling garlic. There are two ways to make it easier: 1. (Requires a bit of preparation) Soak it in water for a few hours and it just slides out of the skin. Dead easy. Absolutely hums, though. 2. (Requires no preparation) Hold the clove in your hand and bang it firmly on a hard surface. Turn it over and do it again. Slice of the top and tail and peel the loosened skin away. You can also remove the lingering garlicky aroma from your hands by rinsing them throughly in cold water, drying, then rubbing them on something made from stainless steel. You can actually buy stainless steel eggs for this purpose, which seems a little wasteful to me. Apologies if I'm giving egg-sucking lessons to my grandmother... A tip about peeling garlic. There are two ways to make it easier:

1. (Requires a bit of preparation)
Soak it in water for a few hours and it just slides out of the skin. Dead easy. Absolutely hums, though.

2. (Requires no preparation)
Hold the clove in your hand and bang it firmly on a hard surface. Turn it over and do it again. Slice of the top and tail and peel the loosened skin away.

You can also remove the lingering garlicky aroma from your hands by rinsing them throughly in cold water, drying, then rubbing them on something made from stainless steel. You can actually buy stainless steel eggs for this purpose, which seems a little wasteful to me.

Apologies if I’m giving egg-sucking lessons to my grandmother…

]]>