I hadn't seen this technique before. Gonna have to try it the next
time I need more than a clove or two.

http://screen.yahoo.com/chowciao-pee...080000842.html

--
Silvar Beitel

On Apr 1, 7:35*am, Silvar Beitel > wrote:
> I hadn't seen this technique before. *Gonna have to try it the next
> time I need more than a clove or two.
>
> http://screen.yahoo.com/chowciao-pee...080000842.html
>
> --
> Silvar Beitel

I should mention the technique I've been using:

Dip garlic cloves in rubber cement, lay them out to dry on wax paper,
and store them that way. When you need some garlic, just cut a clove
in two with a knife and squeeze. The papery stuff comes right off
with the rubber coating.

--
Silvar Beitel

On Mon, 1 Apr 2013 04:35:13 -0700 (PDT), Silvar Beitel
> wrote:

>I hadn't seen this technique before. Gonna have to try it the next
>time I need more than a clove or two.
>
>http://screen.yahoo.com/chowciao-pee...080000842.html


For 1 or 2 cloves I'll stick with a good whack with the side of my
chef's knife--- but it might be fun to try that method the next time I
make 40 clove chicken.

Jim

On Apr 1, 7:35*am, Silvar Beitel > wrote:
> I hadn't seen this technique before. *Gonna have to try it the next
> time I need more than a clove or two.
>
> http://screen.yahoo.com/chowciao-pee...080000842.html
>
> --
> Silvar Beitel

I usually whack garlic with the side of a knife, then peel. However,
there is one problem. Some garlic has nice large cloves, but in the
same bud you'll find some really tiny cloves which are a pain to
peel. If I had to do 40 cloves, I'd still whack them provided I could
get medium to large size cloves.

On Apr 1, 7:35*am, Silvar Beitel > wrote:
> I hadn't seen this technique before. *Gonna have to try it the next
> time I need more than a clove or two.
>

Thanks - dying to try this. Well, not quite......

ANY thing to avoid having those skins sticking all over my fingers.

On Mon, 1 Apr 2013 04:45:46 -0700 (PDT), Silvar Beitel
> wrote:

>On Apr 1, 7:35*am, Silvar Beitel > wrote:
>> I hadn't seen this technique before. *Gonna have to try it the next
>> time I need more than a clove or two.
>>
>> http://screen.yahoo.com/chowciao-pee...080000842.html
>>
>> --
>> Silvar Beitel
>
>I should mention the technique I've been using:
>
>Dip garlic cloves in rubber cement, lay them out to dry on wax paper,
>and store them that way. When you need some garlic, just cut a clove
>in two with a knife and squeeze. The papery stuff comes right off
>with the rubber coating.

Same method I use, small world

Silvar Beitel wrote:
>
> I should mention the technique I've been using:
>
> Dip garlic cloves in rubber cement, lay them out to dry on wax paper,
> and store them that way. When you need some garlic, just cut a clove
> in two with a knife and squeeze. The papery stuff comes right off
> with the rubber coating.

LOL! You dip your garlic cloves in rubber cement?
Why not just buy some as you need them? Just wondering.

G.

"Sqwertz" > wrote in message
...
> On Mon, 1 Apr 2013 14:21:00 -0500, Sqwertz wrote:
>
>> The video is a waste of time. Most of them are. It takes 2.5 minutes
>> to show what could have been shown or described VIA text in less than
>> 10 seconds.
>
> BTW, the method is to put a bunch of cloves into a rimmed bowl and top
> with another like bowl and shake really hard until you have a
> headache. Then pick out the peeled cloves from the mass of shredded
> peels.
>
> -sw

the idea is that if you have "a lot" of garlic to peel, this is the cat's
meow. But he only does a small amount at a time. He'd be shaking all day
if he had to do a lot.

and you are right - what a waste of time. I was going to post a 10 second
description, but you beat me to it. Why did the OP not do so? He needs to
be shaken.

On Apr 1, 4:51*pm, "Pico Rico" > wrote:
> "Sqwertz" > wrote in message
>
> ...
>
> > On Mon, 1 Apr 2013 14:21:00 -0500, Sqwertz wrote:
>
> >> The video is a waste of time. *Most of them are. *It takes 2.5 minutes
> >> to show what could have been shown or described VIA text in less than
> >> 10 seconds.
>
> > BTW, the method is to put a bunch of cloves into a rimmed bowl and top
> > with another like bowl and shake really hard until you have a
> > headache. *Then pick out the peeled cloves from the mass of shredded
> > peels.
>
> > -sw
>
> the idea is that if you have "a lot" of garlic to peel, this is the cat's
> meow. *But he only does a small amount at a time. *He'd be shaking all day
> if he had to do a lot.
>
> and you are right - what a waste of time. *I was going to post a 10 second
> description, but you beat me to it. *Why did the OP not do so? *He needs to
> be shaken.

OP here. Sorry. I live to inform you of things in the most efficient
way possible, so as not to waste your valuable time. I will try to
improve in the future.

--
Silvar Beitel

Silvar Beitel wrote:
>
>I hadn't seen this technique before. Gonna have to try it the next
>time I need more than a clove or two.
>
>http://screen.yahoo.com/chowciao-pee...080000842.html

I think that method would depend on the garlic, some types of garlic
don't release their skin so readily... there are many types of garlic.
Just yesterday I peeled an entire head of garlic for an oriental soup
I was making for my Easter dinner, took maybe fifteen minutes... I've
always found that cloves of garlic release their skin easily if I
first cut off their root ends, just a minimal circumcision with a
sharp knife... then wait a minute or two and they will practically
peel themselves, removing the root end releases most of the tension
that holds the skin on... works with onions too. I don't care about
the garlic odor since I still need to chop it up, slice it, mince it,
or prepare it some way, I still need to handle cut cloves. The odor
is gone by the time I'm done cooking anyway because I wash my hands
many times before I'm done, all my cookware is hand washed as well...
I clean and put away everything as I go. I don't know how people can
cook when they are ascared to touch food. And garlic isn't fresh,
it's dried... however the less time it's out of the ground to dry the
more difficult to peel... older garlic peels more easily because as it
dries the cloves shirnk away from teh skin, but has lost much of it's
flavor. My neighbor grows a lot of garlic and distributes some to
relatives and friends, he always gives me a dozen or so heads, he'd
give me more but I told him I can't use more before it begins to
sprout. His garlic is more difficult to peel but it is juicy with
flavor... he dries his about two weeks before using it, the stuff in
the market has been sitting for several months, often close to a year,
no comparison to home grown.

On Apr 1, 4:35*am, Silvar Beitel > wrote:
> I hadn't seen this technique before. *Gonna have to try it the next
> time I need more than a clove or two.
>
> http://screen.yahoo.com/chowciao-pee...080000842.html
>

My wife uses a rubber tube we got from Crate and Barrel. Rolling the
cloves in the tube works fairly well to loosen/remove the skins.

https://www.google.com/search?q=rubb...+garlic+peeler

On Mon, 1 Apr 2013 15:23:50 -0700 (PDT), spamtrap1888
> wrote:

> On Apr 1, 4:35*am, Silvar Beitel > wrote:
> > I hadn't seen this technique before. *Gonna have to try it the next
> > time I need more than a clove or two.
> >
> > http://screen.yahoo.com/chowciao-pee...080000842.html
> >
>
> My wife uses a rubber tube we got from Crate and Barrel. Rolling the
> cloves in the tube works fairly well to loosen/remove the skins.
>
> https://www.google.com/search?q=rubb...+garlic+peeler

How many times do you need whole garlic? For me, it's rare to never.
Squashing it, removing the paper nearly whole and subsequently
chopping the clove works for me

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 1 Apr 2013 15:23:50 -0700 (PDT), spamtrap1888
> > wrote:
>
>> On Apr 1, 4:35 am, Silvar Beitel > wrote:
>> > I hadn't seen this technique before. Gonna have to try it the next
>> > time I need more than a clove or two.
>> >
>> > http://screen.yahoo.com/chowciao-pee...080000842.html
>> >
>>
>> My wife uses a rubber tube we got from Crate and Barrel. Rolling the
>> cloves in the tube works fairly well to loosen/remove the skins.
>>
>> https://www.google.com/search?q=rubb...+garlic+peeler
>
> How many times do you need whole garlic? For me, it's rare to never.
> Squashing it, removing the paper nearly whole and subsequently
> chopping the clove works for me
>


Am I the only one here who has bought peeled garlic?

Sqwertz > wrote:
> On Mon, 01 Apr 2013 08:25:55 -0400, Jim Elbrecht wrote:
>
>> On Mon, 1 Apr 2013 04:35:13 -0700 (PDT), Silvar Beitel
>> > wrote:
>>
>>> I hadn't seen this technique before. Gonna have to try it the next
>>> time I need more than a clove or two.
>>>
>>> http://screen.yahoo.com/chowciao-pee...080000842.html
>>
>> For 1 or 2 cloves I'll stick with a good whack with the side of my
>> chef's knife--- but it might be fun to try that method the next time I
>> make 40 clove chicken.
>
> That guy is obnoxious. I'll stick with your method for anything less
> than 10 cloves. Last thing I need to do is break out another two
> bowls when I already have a dirty knife and cutting board out anyway.
>
> -sw

Whatever method I do, I still have to cut one or both ends off first.

Greg

On Mon, 1 Apr 2013 16:49:50 -0700, "Pico Rico" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 1 Apr 2013 15:23:50 -0700 (PDT), spamtrap1888
> > > wrote:
> >
> >> On Apr 1, 4:35 am, Silvar Beitel > wrote:
> >> > I hadn't seen this technique before. Gonna have to try it the next
> >> > time I need more than a clove or two.
> >> >
> >> > http://screen.yahoo.com/chowciao-pee...080000842.html
> >> >
> >>
> >> My wife uses a rubber tube we got from Crate and Barrel. Rolling the
> >> cloves in the tube works fairly well to loosen/remove the skins.
> >>
> >> https://www.google.com/search?q=rubb...+garlic+peeler
> >
> > How many times do you need whole garlic? For me, it's rare to never.
> > Squashing it, removing the paper nearly whole and subsequently
> > chopping the clove works for me
> >
>
>
> Am I the only one here who has bought peeled garlic?
>
I don't on purpose, but the kids bring it over when they cook here and
leave it... so I use it up. Not a big fan, I think it has lost it's
garlic "oomph".

--
Food is an important part of a balanced diet.

On 4/1/2013 7:35 AM, Silvar Beitel wrote:

> I hadn't seen this technique before. Gonna have to try it the next
> time I need more than a clove or two.
>
> http://screen.yahoo.com/chowciao-pee...080000842.html
>

Oh, he's cute! I'll try that the next time. I usually use the side of
a knife but like he said, you still smell like garlic.

--
CAPSLOCK–Preventing Login Since 1980.

On 4/1/2013 6:00 PM, Silvar Beitel wrote:
> On Apr 1, 4:51 pm, "Pico Rico" > wrote:
>> "Sqwertz" > wrote in message
>>
>> ...
>>
>>> On Mon, 1 Apr 2013 14:21:00 -0500, Sqwertz wrote:
>>
>>>> The video is a waste of time. Most of them are. It takes 2.5 minutes
>>>> to show what could have been shown or described VIA text in less than
>>>> 10 seconds.
>>
>>> BTW, the method is to put a bunch of cloves into a rimmed bowl and top
>>> with another like bowl and shake really hard until you have a
>>> headache. Then pick out the peeled cloves from the mass of shredded
>>> peels.
>>
>>> -sw
>>
>> the idea is that if you have "a lot" of garlic to peel, this is the cat's
>> meow. But he only does a small amount at a time. He'd be shaking all day
>> if he had to do a lot.
>>
>> and you are right - what a waste of time. I was going to post a 10 second
>> description, but you beat me to it. Why did the OP not do so? He needs to
>> be shaken.
>
> OP here. Sorry. I live to inform you of things in the most efficient
> way possible, so as not to waste your valuable time. I will try to
> improve in the future.
>

>
I appreciated watching him.


--
CAPSLOCK–Preventing Login Since 1980.

On 4/1/2013 6:23 PM, Brooklyn1 wrote:

> My neighbor grows a lot of garlic and distributes some to
> relatives and friends, he always gives me a dozen or so heads, he'd
> give me more but I told him I can't use more before it begins to
> sprout. His garlic is more difficult to peel but it is juicy with
> flavor... he dries his about two weeks before using it, the stuff in
> the market has been sitting for several months, often close to a year,
> no comparison to home grown.

If I was gifted with so much garlic, I'd roast it, and keep it in the
freezer and peel as needed. I roast it whole, peels and all. It is
such a flavorful addition to so many dishes and it seems to just
dissolve in whatever you add it to once it's roasted.

--
CAPSLOCK–Preventing Login Since 1980.

On Mon, 01 Apr 2013 15:38:26 -0700, sf > wrote:

>How many times do you need whole garlic? For me, it's rare to never.

Practically everyday here, unless I get the time to mince a whole
jar's worth.

In article >, says...

> Am I the only one here who has bought peeled garlic?

Why would anyone cooking at home? The skin keeps the bulbs fresh and
conserves the juice and flavour; it only takes seconds to remove. Same
reason I don't buy ready-peeled carrots :-)

Janet UK

On 4/2/13 12:26 AM, Cheryl wrote:
> On 4/1/2013 7:35 AM, Silvar Beitel wrote:
>
>> I hadn't seen this technique before. Gonna have to try it the next
>> time I need more than a clove or two.
>>
>> http://screen.yahoo.com/chowciao-pee...080000842.html
>>
>
> Oh, he's cute! I'll try that the next time. I usually use the side of
> a knife but like he said, you still smell like garlic.

I use the side of the knife...and hence only the large flat blade smells
like garlic and not me.

On 4/2/2013 8:14 AM, Goomba wrote:
> On 4/2/13 12:26 AM, Cheryl wrote:
>> On 4/1/2013 7:35 AM, Silvar Beitel wrote:
>>
>>> I hadn't seen this technique before. Gonna have to try it the next
>>> time I need more than a clove or two.
>>>
>>> http://screen.yahoo.com/chowciao-pee...080000842.html
>>>
>>
>> Oh, he's cute! I'll try that the next time. I usually use the side of
>> a knife but like he said, you still smell like garlic.
>
> I use the side of the knife...and hence only the large flat blade smells
> like garlic and not me.

Me too; but it's a slow process for more than two or three cloves. The
skins do tend to separate but they have to be picked out even if you cut
off the tips of the clove before squashing.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 02/04/2013 4:38 AM, Jeßus wrote:
> On Mon, 01 Apr 2013 15:38:26 -0700, sf > wrote:
>
>> How many times do you need whole garlic? For me, it's rare to never.
>
> Practically everyday here, unless I get the time to mince a whole
> jar's worth.
>


Whole garlic? As in one whole clove undamaged?
We use garlic almost every day.I press it with the side of a big knife
and chop or mince it. Last night I did a stir fried pasta dish with 4
cloves. Sometimes I pop a clove into the cavity of a chicken, but I
press it with the knife to remove the skin first. The clove does not
have to be intact. I really can't remember the last time I needed whole
untarnished garlic cloves.

On 02/04/2013 10:11 AM, Pico Rico wrote:

>>
>> I never smell like garlic, I just hold the blade of the knife under
>> running water, or a stainless spoon. Works every time, not a hint of
>> garlic smell.
>>
>> Susan
>
> you are missing out!
>
>


No she isn't there are different ways of preparing garlic and there is
a world of difference in the smell and taste of it. I find raw garlic a
little hard on me. It gives me heart burn, and it stinks. I use raw
garlic only in small doses, and after cutting it I scrub my hands, the
knife and the cutting board.

On 02/04/2013 1:07 AM, Cheri wrote:

>>> The video is a waste of time. Most of them are. It takes 2.5 minutes
>>> to show what could have been shown or described VIA text in less than
>>> 10 seconds.
>>>
>>> -sw
>>>
>> Plus, you have to watch an ad for 30 seconds first.
>
> I don't do 30 second ads.
>

One of the online crosswords I do each morning has a 30 second ad. I am
usually multi tasking, getting breakfast started. I click on the puzzle
as I get up to put the water on the stove or to start my porridge. By
the time I get back the ad is finished. At other times I usually click
on the video and switch to a mail reader something while the ad is running.

Pico Rico wrote:

> Am I the only one here who has bought peeled garlic?

The ones in the stores are usually turning brown, sometimes moldering. Yuck.

"Dave Smith" > wrote in message
...
> On 02/04/2013 10:11 AM, Pico Rico wrote:
>
>>>
>>> I never smell like garlic, I just hold the blade of the knife under
>>> running water, or a stainless spoon. Works every time, not a hint of
>>> garlic smell.
>>>
>>> Susan
>>
>> you are missing out!
>>
>>
>
>
> No she isn't there are different ways of preparing garlic and there is a
> world of difference in the smell and taste of it. I find raw garlic a
> little hard on me. It gives me heart burn, and it stinks. I use raw
> garlic only in small doses, and after cutting it I scrub my hands, the
> knife and the cutting board.
>

I prefer fond memories of Nonna.

Goomba wrote:
> Cheryl wrote:
>> Silvar Beitel wrote:
>>
>>> I hadn't seen this technique before. Gonna have to try it the next
>>> time I need more than a clove or two.
>>>
>>> http://screen.yahoo.com/chowciao-pee...080000842.html
>>
>> Oh, he's cute! I'll try that the next time. I usually use the side of
>> a knife but like he said, you still smell like garlic.
>
>I use the side of the knife...and hence only the large flat blade smells
>like garlic and not me.

But, Goomba, you're Italian, you're supposed to smell like garlic.

On Tue, 02 Apr 2013 09:22:57 -0400, Dave Smith
> wrote:

>On 02/04/2013 4:38 AM, Jeßus wrote:
>> On Mon, 01 Apr 2013 15:38:26 -0700, sf > wrote:
>>
>>> How many times do you need whole garlic? For me, it's rare to never.
>>
>> Practically everyday here, unless I get the time to mince a whole
>> jar's worth.
>>
>
>
>Whole garlic? As in one whole clove undamaged?

Yep, at least one clove... I've just peeled six cloves at 9AM for the
leg of lamb I'm browning right now. Will base it on this recipe:
http://www.foodnetwork.com/recipes/i...ipe/index.html
Although it'll be cooked on my wood heater for about 8 hours, very
slowly...

>We use garlic almost every day.I press it with the side of a big knife
>and chop or mince it. Last night I did a stir fried pasta dish with 4
>cloves. Sometimes I pop a clove into the cavity of a chicken, but I
>press it with the knife to remove the skin first. The clove does not
>have to be intact. I really can't remember the last time I needed whole
>untarnished garlic cloves.

I pretty much do all of that - I do love cutting the tops off whole
garlic bulbs and roasting them though.

On 4/2/2013 1:17 PM, Dave Smith wrote:
> On 02/04/2013 10:11 AM, Pico Rico wrote:
>
>>>
>>> I never smell like garlic, I just hold the blade of the knife under
>>> running water, or a stainless spoon. Works every time, not a hint of
>>> garlic smell.
>>>
>>> Susan
>>
>> you are missing out!
>>
>>
>
>
> No she isn't there are different ways of preparing garlic and there is
> a world of difference in the smell and taste of it. I find raw garlic a
> little hard on me. It gives me heart burn, and it stinks. I use raw
> garlic only in small doses, and after cutting it I scrub my hands, the
> knife and the cutting board.
>
I only tried using raw garlic one time and never again. It was in a
pesto whizzed up in the FP with the other ingredients. After that I'll
always cook the garlic first, even if it's roasted and cooled, which I
try to keep plenty of in the freezer for just such uses. Roasted garlic
also works well in a salad.

But even if you're cooking it, you have to get it out of the paper and
crush or chop it. For me I've never found a way to do those things
without getting the smell on my hands.


--
CAPSLOCK–Preventing Login Since 1980.

On Wed, 03 Apr 2013 01:59:47 -0400, Cheryl >
wrote:

>On 4/2/2013 1:17 PM, Dave Smith wrote:
>> On 02/04/2013 10:11 AM, Pico Rico wrote:
>>
>>>>
>>>> I never smell like garlic, I just hold the blade of the knife under
>>>> running water, or a stainless spoon. Works every time, not a hint of
>>>> garlic smell.
>>>>
>>>> Susan
>>>
>>> you are missing out!
>>>
>>>
>>
>>
>> No she isn't there are different ways of preparing garlic and there is
>> a world of difference in the smell and taste of it. I find raw garlic a
>> little hard on me. It gives me heart burn, and it stinks. I use raw
>> garlic only in small doses, and after cutting it I scrub my hands, the
>> knife and the cutting board.
>>
>I only tried using raw garlic one time and never again. It was in a
>pesto whizzed up in the FP with the other ingredients. After that I'll
>always cook the garlic first, even if it's roasted and cooled, which I
>try to keep plenty of in the freezer for just such uses. Roasted garlic
>also works well in a salad.
>
>But even if you're cooking it, you have to get it out of the paper and
>crush or chop it. For me I've never found a way to do those things
>without getting the smell on my hands.

Wear surgical gloves.

"Brooklyn1" > wrote in message
...
> On Wed, 03 Apr 2013 01:59:47 -0400, Cheryl >
> wrote:
>
>>On 4/2/2013 1:17 PM, Dave Smith wrote:
>>> On 02/04/2013 10:11 AM, Pico Rico wrote:
>>>
>>>>>
>>>>> I never smell like garlic, I just hold the blade of the knife under
>>>>> running water, or a stainless spoon. Works every time, not a hint of
>>>>> garlic smell.
>>>>>
>>>>> Susan
>>>>
>>>> you are missing out!
>>>>
>>>>
>>>
>>>
>>> No she isn't there are different ways of preparing garlic and there is
>>> a world of difference in the smell and taste of it. I find raw garlic a
>>> little hard on me. It gives me heart burn, and it stinks. I use raw
>>> garlic only in small doses, and after cutting it I scrub my hands, the
>>> knife and the cutting board.
>>>
>>I only tried using raw garlic one time and never again. It was in a
>>pesto whizzed up in the FP with the other ingredients. After that I'll
>>always cook the garlic first, even if it's roasted and cooled, which I
>>try to keep plenty of in the freezer for just such uses. Roasted garlic
>>also works well in a salad.
>>
>>But even if you're cooking it, you have to get it out of the paper and
>>crush or chop it. For me I've never found a way to do those things
>>without getting the smell on my hands.
>
> Wear surgical gloves.

better yet, learn to "be the garlic".

On 4/3/2013 11:07 AM, Pico Rico wrote:
> "Brooklyn1" > wrote in message
> ...
>> On Wed, 03 Apr 2013 01:59:47 -0400, Cheryl >
>> wrote:
>>
>>> On 4/2/2013 1:17 PM, Dave Smith wrote:
>>>> On 02/04/2013 10:11 AM, Pico Rico wrote:
>>>>
>>>>>>
>>>>>> I never smell like garlic, I just hold the blade of the knife under
>>>>>> running water, or a stainless spoon. Works every time, not a hint of
>>>>>> garlic smell.
>>>>>>
>>>>>> Susan
>>>>>
>>>>> you are missing out!
>>>>>
>>>>>
>>>>
>>>>
>>>> No she isn't there are different ways of preparing garlic and there is
>>>> a world of difference in the smell and taste of it. I find raw garlic a
>>>> little hard on me. It gives me heart burn, and it stinks. I use raw
>>>> garlic only in small doses, and after cutting it I scrub my hands, the
>>>> knife and the cutting board.
>>>>
>>> I only tried using raw garlic one time and never again. It was in a
>>> pesto whizzed up in the FP with the other ingredients. After that I'll
>>> always cook the garlic first, even if it's roasted and cooled, which I
>>> try to keep plenty of in the freezer for just such uses. Roasted garlic
>>> also works well in a salad.
>>>
>>> But even if you're cooking it, you have to get it out of the paper and
>>> crush or chop it. For me I've never found a way to do those things
>>> without getting the smell on my hands.
>>
>> Wear surgical gloves.
>
> better yet, learn to "be the garlic".
>
>
That made me LOL

--
CAPSLOCK–Preventing Login Since 1980.

On Wed, 03 Apr 2013 19:56:49 -0400, Cheryl >
wrote:

> On 4/3/2013 11:07 AM, Pico Rico wrote:
> >
> > better yet, learn to "be the garlic".
> >
> >
> That made me LOL

The Zen of it is all about being "one with" the garlic.

--
Food is an important part of a balanced diet.