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ATTN: Garlic Lovers

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Richard Fl
Richard Fl Posts: 8,297
in EggHead Forum
This was recently sent to me about how to peel whole garlic.

http://www.wimp.com/bestgarlic/
Richard Melbooooring Fl.
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  • Troglodyte
    Troglodyte Posts: 104
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    Magic !
    -----------------------------------------------------
    Albuquerque, NM
    Large BGE, Weber Kettle, Weber Smokey Joe
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  • saluki2007
    saluki2007 Posts: 6,354
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    image
    Large and Small BGE
    Central, IL

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  • SWVABeanCounter
    SWVABeanCounter Posts: 859
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    Awesome, can't wait to try it.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Great tip! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • margareedaville
    margareedaville Posts: 68
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    Do you know what you've done!!??   This may cause a garlic shortage if this information gets out!
    CC, TX
    1 Small, 1 Large, BGE Lump... and a lot of love.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    I ALMOST bought this,

    Garlic Peeler


    but found pre-peeled bags for only a little more.

    Screw both of those. Martha, you're an insider trader with a heart of gold!
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  • caliking
    caliking Posts: 18,731
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    I came across that Martha Stewart video some time ago and it has yet to work for me. It does loosen up the skin a little and make it easier to peel, but I've never had the skin come completely off (or even start to peel off) from the garlic cloves. It does make peeling the cloves slightly easier though.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    caliking said:
    I came across that Martha Stewart video some time ago and it has yet to work for me. It does loosen up the skin a little and make it easier to peel, but I've never had the skin come completely off (or even start to peel off) from the garlic cloves. It does make peeling the cloves slightly easier though.
    Wuss. You need one of these:

    image
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  • SWVABeanCounter
    SWVABeanCounter Posts: 859
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    And I thought this was a family friendly site.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • caliking
    caliking Posts: 18,731
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    They must be related...

     

    http://youtu.be/Vf8OBbUtcgo


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Eggcelsior said:
    I ALMOST bought this,

    Garlic Peeler


    but found pre-peeled bags for only a little more.

    Screw both of those. Martha, you're an insider trader with a heart of gold!
    "Celsior - SWMBO won one of those at a PC party, it works to beat hell on two or three cloves, use it all the time. Not sure I'd buy it but for free, it is good to go. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • bud812
    bud812 Posts: 1,869
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    caliking said:
    I came across that Martha Stewart video some time ago and it has yet to work for me. It does loosen up the skin a little and make it easier to peel, but I've never had the skin come completely off (or even start to peel off) from the garlic cloves. It does make peeling the cloves slightly easier though.
    +2

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • Troglodyte
    Troglodyte Posts: 104
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    bud812 said:
    caliking said:
    I came across that Martha Stewart video some time ago and it has yet to work for me. It does loosen up the skin a little and make it easier to peel, but I've never had the skin come completely off (or even start to peel off) from the garlic cloves. It does make peeling the cloves slightly easier though.
    +2
    So does smashing the clove with the flat of your chef knife.
    -----------------------------------------------------
    Albuquerque, NM
    Large BGE, Weber Kettle, Weber Smokey Joe
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  • Mickey
    Mickey Posts: 19,674
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    As Troglodyte said: So does smashing the clove with the flat of your chef knife.

    That has always worked for me.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Loosemoose
    Loosemoose Posts: 295
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    Troglodyte said:


    bud812 said:


    caliking said:

    I came across that Martha Stewart video some time ago and it has yet to work for me. It does loosen up the skin a little and make it easier to peel, but I've never had the skin come completely off (or even start to peel off) from the garlic cloves. It does make peeling the cloves slightly easier though.

    +2

    So does smashing the clove with the flat of your chef knife.

    The link didn't work for me but smashing it with the flat of your knife sure does.
    Nowhere Indiana
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  • caliking
    caliking Posts: 18,731
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    The knife-smash is what I usually resort to as well. Maybe Martha has more upper body strength than I do. I haven't been to prison... yet :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Aviator
    Aviator Posts: 1,757
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    @caliking, did you pick up the finer details? Those two dishes are sold under her name and are the ONLY vessels that will work for this trick.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • onedbguru
    onedbguru Posts: 1,647
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    what's so hard about WHACK!!!! with the flat side of a chef's knife?
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  • JerkChicken
    JerkChicken Posts: 551
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    caliking said:
    I came across that Martha Stewart video some time ago and it has yet to work for me. It does loosen up the skin a little and make it easier to peel, but I've never had the skin come completely off (or even start to peel off) from the garlic cloves. It does make peeling the cloves slightly easier though.
    +3

     
    Came across a similar video a while back and this didn't work at all for me. I used bigger bowls FWIW 

    The best method I have found for large quantities of garlic is a decent garlic press. The cheap ones are junk.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • henapple
    henapple Posts: 16,025
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    Eggcelsior said:


    caliking said:

    I came across that Martha Stewart video some time ago and it has yet to work for me. It does loosen up the skin a little and make it easier to peel, but I've never had the skin come completely off (or even start to peel off) from the garlic cloves. It does make peeling the cloves slightly easier though.

    Wuss. You need one of these:

    image


    I thought this was a Hooters commercial.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • tulocay
    tulocay Posts: 1,737
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    Highly doubt that Martha's method works. Definetly some TV magic there!
    LBGE, Marietta, GA
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  • caliking
    caliking Posts: 18,731
    edited December 2013
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    Aviator said:
    @caliking, did you pick up the finer details? Those two dishes are sold under her name and are the ONLY vessels that will work for this trick.
    No wonder it didn't work for me... used inferior non-Martha Stewart bowls.

    Trying again:


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Richard Fl said:
    This was recently sent to me about how to peel whole garlic.

    http://www.wimp.com/bestgarlic/
    Richard Melbooooring Fl.
    been doing this for years.  Works better if you use the heel of you hand to open the garlic head.  Prevents you from getting stinky, sticky fingers, and works like a charm.  I use a large and smaller bowl that fit together.  You have to shake the crap out of them, and sometimes remove some of the debris and shake again to get all the cloves.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    It isn't a trick, it really works.  Love showing my cooking friends, they are amazed.

    http://www.youtube.com/watch?v=0d3oc24fD-c


    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Good job Doc.

    "Shaking the dickens out of it"

    Very apt for the latter part of this thread.
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  • Botch
    Botch Posts: 15,471
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    Using the side of a knife works great for one or a few cloves, but for a whole head of garlic the bowl solution is better (as if you're making 40-clove chicken, or something).  
     
    Now, this is kinda OT, but not by much.  Many of the TV "chefs" pulverize garlic by smashing it on their cutting board (fine) but then sprinkling it with salt and mashing it with the side/edge of their chef's knife!  THIS IS ABSOLUTELY ASININE!!!!  ~X( ~X(
    Most of us here carefully hone the edge of our fine knives with a steel, to align the edge; not much pressure is used.  Those of us who cook with a "salt block" know what salt really is, it's a damn rock.  And table salt is about the size of the aluminum oxide in 50-grit sandpaper!  WHY would you crush a vegetable with your fine knife edge against some 50-grit-sized Rocks?!?!?!?   Gah, that drives me crazy!  ~X(
     
    I need to write a letter to the folks at America's Test Kitchen, to do a rigorous test to prove this.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • flynnbob
    flynnbob Posts: 665
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    Great tip. I am making a mega batch of the Bob's secret spaghetti sauce and meatball recipe this weekend. I am going to give Doc's method a try. I hate peeling garlic.

    Milton, GA.
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Mickey said:

    As Troglodyte said: So does smashing the clove with the flat of your chef knife.

    That has always worked for me.

    Agree that smashing with flat of knife works great if you want minced/crushed garlic. If you want sliced garlic, you need the whole clove, that's the value of the two bowls for a whole bud or the PC roller for two or three cloves. 
    The PC slicer makes unreal garlic and ginger slices. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • cjham9985
    cjham9985 Posts: 17
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    Anyone roast whole heads of garlic on their egg? Wondering what the best set up would be for my new Christmas present. ....
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  • Richard Fl
    Richard Fl Posts: 8,297
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    cjham9985 said:
    Anyone roast whole heads of garlic on their egg? Wondering what the best set up would be for my new Christmas present. ....
    Slice the top off and place in foil.  wrap and place on hot egg 45 minutes or so around 300-350
    F. 

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