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Stopped peeling garlic for good after a line cook showed me the shake trick
I was prepping for a busy Saturday dinner service last month, like 30 pounds of garlic to get through. My hands were cramping from peeling each clove individually. One of the younger cooks grabbed two metal bowls, threw the cloves in, and shook them like crazy for 15 seconds. I thought he was messing with me but it actually worked, most of the skins just fell right off. Has anyone else tried this or got a better method for dealing with garlic in bulk?
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claire99912d ago
That shake trick is a lifesaver for bulk prep. I still peel individual cloves for small batches though.
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harperb4612d ago
Right? That shake trick is honestly a game changer. I do the same thing @claire999, for big batches it's the only way to go. But yeah, for small stuff I find myself just squishing them with the flat of my knife and the skin practically falls off. Still takes a bit of time though. What's your go-to way for when you only need a few?
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