Comments on: Confit garlic http://johnonfood.com/how-to/confit-garlic/ Because some people care what goes in their mouth. Sat, 04 Feb 2012 20:20:20 +0000 hourly 1 http://wordpress.org/?v= By: denise http://johnonfood.com/how-to/confit-garlic/#comment-2046 denise Mon, 06 Sep 2010 10:49:05 +0000 http://johnonfood.com/?p=1130#comment-2046 if you put garlic in a plastic bag, like those you get when you buy vegetables, and roll them it also loosens the skins as well. Also to not have the lasting effect of garlic on your breath and skin, if you take out the inner green part it has that effect (although i just loooove garlic in its entirety) you dont have the antisocial effects of this lovely stuff if you put garlic in a plastic bag, like those you get when you buy vegetables, and roll them it also loosens the skins as well.
Also to not have the lasting effect of garlic on your breath and skin, if you take out the inner green part it has that effect (although i just loooove garlic in its entirety) you dont have the antisocial effects of this lovely stuff

]]> By: Dazzla http://johnonfood.com/how-to/confit-garlic/#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…

]]>