Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
ATTN: Garlic Lovers
Richard Melbooooring Fl.
Comments
-
Magic !-----------------------------------------------------Albuquerque, NMLarge BGE, Weber Kettle, Weber Smokey Joe
-
-
Awesome, can't wait to try it.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
-
Great tip!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Do you know what you've done!!?? This may cause a garlic shortage if this information gets out!CC, TX1 Small, 1 Large, BGE Lump... and a lot of love.
-
I ALMOST bought this,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!
-
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 2013A happy BGE family in Houston, TX.
-
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.
-
And I thought this was a family friendly site.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
-
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Eggcelsior said:I ALMOST bought this,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!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
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.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
-
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.-----------------------------------------------------Albuquerque, NMLarge BGE, Weber Kettle, Weber Smokey Joe
-
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. -
So does smashing the clove with the flat of your chef knife.Troglodyte said:
+2bud812 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.
The link didn't work for me but smashing it with the flat of your knife sure does.
Nowhere Indiana -
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 2013A happy BGE family in Houston, TX.
-
@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.
-
what's so hard about WHACK!!!! with the flat side of a chef's knife?
-
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.Came across a similar video a while back and this didn't work at all for me. I used bigger bowls FWIWThe 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
-
Wuss. You need one of these: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.
I thought this was a Hooters commercial.Green egg, dead animal and alcohol. The "Boro".. TN -
Highly doubt that Martha's method works. Definetly some TV magic there!LBGE, Marietta, GA
-
No wonder it didn't work for me... used inferior non-Martha Stewart bowls.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.Trying again:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Richard Fl said:
Richard Melbooooring Fl.
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 -
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 -
Good job Doc.
"Shaking the dickens out of it"
Very apt for the latter part of this thread. -
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._____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
-
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. -
Mickey said:
As Troglodyte said: So does smashing the clove with the flat of your chef knife.
That has always worked for me.
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! -
Anyone roast whole heads of garlic on their egg? Wondering what the best set up would be for my new Christmas present. ....
-
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.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum