Did anyone see her do this using two stainless steel mixing bowls? She put
four cloves of garlic in one of them, then turned the other one upside down
over the first one. Bowls were the same size. Small bowls. She then shook
them rapidly and fiercely. After a little while she then looked in the one
bowl and all of the skin was off of the garlic. Sooo cool!

"Julie Bove" > wrote in message
...
> Did anyone see her do this using two stainless steel mixing bowls? She
> put four cloves of garlic in one of them, then turned the other one upside
> down over the first one. Bowls were the same size. Small bowls. She
> then shook them rapidly and fiercely. After a little while she then
> looked in the one bowl and all of the skin was off of the garlic. Sooo
> cool!

I might try that if I wanted to peel a lot, but I don't and I use Marty's
method of taking off the inner peel first, and the rest drops off You must
have missed it we talked about it a wee while ago)
--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>> Did anyone see her do this using two stainless steel mixing bowls? She
>> put four cloves of garlic in one of them, then turned the other one
>> upside down over the first one. Bowls were the same size. Small bowls.
>> She then shook them rapidly and fiercely. After a little while she then
>> looked in the one bowl and all of the skin was off of the garlic. Sooo
>> cool!
>
> I might try that if I wanted to peel a lot, but I don't and I use Marty's
> method of taking off the inner peel first, and the rest drops off You
> must have missed it we talked about it a wee while ago)

I saw it but didn't really understand it. And while I don't usually use a
lot, my husband *is* Italian and loves the stuff so once in a while I do use
quite a bit. So this method looks great!

On 7/10/2013 6:14 AM, Ophelia wrote:
>
>
> "Julie Bove" > wrote in message
> ...
>> Did anyone see her do this using two stainless steel mixing bowls?
>> She put four cloves of garlic in one of them, then turned the other
>> one upside down over the first one. Bowls were the same size. Small
>> bowls. She then shook them rapidly and fiercely. After a little
>> while she then looked in the one bowl and all of the skin was off of
>> the garlic. Sooo cool!
>
> I might try that if I wanted to peel a lot, but I don't and I use
> Marty's method of taking off the inner peel first, and the rest drops
> off You must have missed it we talked about it a wee while ago)

I just whack cloves of garlic with the flat side of a cleaver. It peels
easy enough after that.

Jill

On Wednesday, July 10, 2013 4:04:24 AM UTC-7, jmcquown wrote:

>
> I just whack cloves of garlic with the flat side of a cleaver. It peels
>
> easy enough after that.



Yup. I just use the flat side of the chef's knife. Peel slips right off, easy peasey.

On Wed, 10 Jul 2013 07:04:24 -0400, jmcquown >
wrote:

>On 7/10/2013 6:14 AM, Ophelia wrote:
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>> Did anyone see her do this using two stainless steel mixing bowls?
>>> She put four cloves of garlic in one of them, then turned the other
>>> one upside down over the first one. Bowls were the same size. Small
>>> bowls. She then shook them rapidly and fiercely. After a little
>>> while she then looked in the one bowl and all of the skin was off of
>>> the garlic. Sooo cool!
>>
>> I might try that if I wanted to peel a lot, but I don't and I use
>> Marty's method of taking off the inner peel first, and the rest drops
>> off You must have missed it we talked about it a wee while ago)
>
>I just whack cloves of garlic with the flat side of a cleaver. It peels
>easy enough after that.

That's pretty much the way I do it, too. Well, I don't exactly whack
it, I just press hard on it with the flat side of my chef's knife. The
garlic clove flattens out, and the peel separates from it.

Doris

"Doris Night" > wrote in message
...
> On Wed, 10 Jul 2013 07:04:24 -0400, jmcquown >
> wrote:
>
>>On 7/10/2013 6:14 AM, Ophelia wrote:
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>> Did anyone see her do this using two stainless steel mixing bowls?
>>>> She put four cloves of garlic in one of them, then turned the other
>>>> one upside down over the first one. Bowls were the same size. Small
>>>> bowls. She then shook them rapidly and fiercely. After a little
>>>> while she then looked in the one bowl and all of the skin was off of
>>>> the garlic. Sooo cool!
>>>
>>> I might try that if I wanted to peel a lot, but I don't and I use
>>> Marty's method of taking off the inner peel first, and the rest drops
>>> off You must have missed it we talked about it a wee while ago)
>>
>>I just whack cloves of garlic with the flat side of a cleaver. It peels
>>easy enough after that.
>
> That's pretty much the way I do it, too. Well, I don't exactly whack
> it, I just press hard on it with the flat side of my chef's knife. The
> garlic clove flattens out, and the peel separates from it.

I used to do that but really, just nick and pull the edge of the inner peel
and the rest just falls off

--
--
http://www.helpforheroes.org.uk/shop/

Lately, when I just want a clove or two, I use the whack and roll method. One light whack with side of the knife or meat mallet, then dampen my hands and roll between palms. Garlic paper seems to just about fall off.

Lately, I have just used the whack and roll method when I want a clove or two. One light whack with flat side of a biggish knife ( use it later to mince ) and roll clove between my dampened palms. Paper almost falls off.

To get out two bowls just for that seems like a bigger effort than I wish to expend.

On 7/10/2013 10:09 AM, Kalmia wrote:
> Lately, I have just used the whack and roll method when I want a clove or two. One light whack with flat side of a biggish knife ( use it later to mince ) and roll clove between my dampened palms. Paper almost falls off.
>
> To get out two bowls just for that seems like a bigger effort than I wish to expend.
>

I don't know if you've ever used the round silicone plastic tube peeler
for garlic?

You can apply minimal pressure, roll back and forth, and out pops an
undamaged clove, minus the skin.

This is very useful when one wants to thin slice garlic for fried chips.

http://www.amazon.com/Zak-Designs-E-.../dp/B00004RDDP

Screw Martha Stewart and all these easy-peel gimmicks that show here
regularly.

If I want to use garlic, I'll nip off the ends, split it, peel it, smash it,
then mince it. If you are putting the time into making a good meal, that's
no big deal. It gets sticky on your fingers. so what? If that bothers you,
use garlic powder.

The "how to peel an onion" threads are equally as funny.

G.

"Kalmia" > wrote in message
...
> Lately, when I just want a clove or two, I use the whack and roll method.
> One light whack with side of the knife or meat mallet, then dampen my
> hands and roll between palms. Garlic paper seems to just about fall off.

It is interesting though to hear about others' different methods

--
--
http://www.helpforheroes.org.uk/shop/

jmcquown wrote:
>
> I just whack cloves of garlic with the flat side of a cleaver. It peels
> easy enough after that.


Well, DUH to me. It's been awhile and Jill is correct. You don't need to nip
off the ends then peel them before smashing. What was I thinking.

You just smash the cloves, and the peels come right off....then you mince
the garlic.

G.

On 7/10/2013 10:36 AM, Gary wrote:
> Screw Martha Stewart and all these easy-peel gimmicks that show here
> regularly.
>
> If I want to use garlic, I'll nip off the ends, split it, peel it, smash it,
> then mince it. If you are putting the time into making a good meal, that's
> no big deal. It gets sticky on your fingers. so what? If that bothers you,
> use garlic powder.
>
> The "how to peel an onion" threads are equally as funny.
>
> G.
>

What if you want thin-sliced, un-mashed chips?

There is room for _both types_ or garlic processing you know.

On 7/10/2013 11:23 AM, Sqwertz wrote:
> On Wed, 10 Jul 2013 07:40:56 -0700 (PDT), ImStillMags wrote:
>
>> On Wednesday, July 10, 2013 4:04:24 AM UTC-7, jmcquown wrote:
>>
>>>
>>> I just whack cloves of garlic with the flat side of a cleaver. It peels
>>>
>>> easy enough after that.
>>
>> Yup. I just use the flat side of the chef's knife.
>
> But don't use your ceramic chef's knife, especially if you're a brute
> like me.
>
> -sw
>
I've seen Ming Tsai use his, are you a "brute" or just a clumsy troll?

On 7/10/2013 12:40 PM, Gary wrote:
> jmcquown wrote:
>>
>> I just whack cloves of garlic with the flat side of a cleaver. It peels
>> easy enough after that.
>
>
> Well, DUH to me. It's been awhile and Jill is correct. You don't need to nip
> off the ends then peel them before smashing. What was I thinking.
>
> You just smash the cloves, and the peels come right off....then you mince
> the garlic.
>
> G.
>
Voila!

Jill

In article >,
"Julie Bove" > wrote:

> Did anyone see her do this using two stainless steel mixing bowls? She put
> four cloves of garlic in one of them, then turned the other one upside down
> over the first one. Bowls were the same size. Small bowls. She then shook
> them rapidly and fiercely. After a little while she then looked in the one
> bowl and all of the skin was off of the garlic. Sooo cool!

aren't you allergic to garlic?

"Malcom "Mal" Reynolds" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> Did anyone see her do this using two stainless steel mixing bowls? She
>> put
>> four cloves of garlic in one of them, then turned the other one upside
>> down
>> over the first one. Bowls were the same size. Small bowls. She then
>> shook
>> them rapidly and fiercely. After a little while she then looked in the
>> one
>> bowl and all of the skin was off of the garlic. Sooo cool!
>
> aren't you allergic to garlic?

no. she's allergic to stainless steel.

"Gary" > wrote in message ...
> Screw Martha Stewart and all these easy-peel gimmicks that show here
> regularly.
>
> If I want to use garlic, I'll nip off the ends, split it, peel it, smash
> it,
> then mince it. If you are putting the time into making a good meal,
> that's
> no big deal. It gets sticky on your fingers. so what? If that bothers
> you,
> use garlic powder.

I don't like doing that because I always wind up hurting myself under my
nails. The pointy end sticks me there and sometimes I even get a bit of
garlic in there.
>
> The "how to peel an onion" threads are equally as funny.

I rarely have problems with onions. Except for the ones I had recently with
the really tough skins.

"Kalmia" > wrote in message
...
> Lately, I have just used the whack and roll method when I want a clove or
> two. One light whack with flat side of a biggish knife ( use it later to
> mince ) and roll clove between my dampened palms. Paper almost falls off.
>
> To get out two bowls just for that seems like a bigger effort than I wish
> to expend.

I thought it looked super easy!

"casa bona" > wrote in message
...
> On 7/10/2013 10:09 AM, Kalmia wrote:
>> Lately, I have just used the whack and roll method when I want a clove or
>> two. One light whack with flat side of a biggish knife ( use it later to
>> mince ) and roll clove between my dampened palms. Paper almost falls
>> off.
>>
>> To get out two bowls just for that seems like a bigger effort than I wish
>> to expend.
>>
>
> I don't know if you've ever used the round silicone plastic tube peeler
> for garlic?
>
> You can apply minimal pressure, roll back and forth, and out pops an
> undamaged clove, minus the skin.
>
> This is very useful when one wants to thin slice garlic for fried chips.
>
> http://www.amazon.com/Zak-Designs-E-.../dp/B00004RDDP

Ah, I forgot. I think I did get one of those but... Would probably be best
when you don't want a lot.

"Pico Rico" > wrote in message
...
>
> "Malcom "Mal" Reynolds" > wrote in message
> ...
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> Did anyone see her do this using two stainless steel mixing bowls? She
>>> put
>>> four cloves of garlic in one of them, then turned the other one upside
>>> down
>>> over the first one. Bowls were the same size. Small bowls. She then
>>> shook
>>> them rapidly and fiercely. After a little while she then looked in the
>>> one
>>> bowl and all of the skin was off of the garlic. Sooo cool!
>>
>> aren't you allergic to garlic?
>
> no. she's allergic to stainless steel.

Garlic does give me stomach pains so I don't eat much nor do I like it. But
I'm not allergic.

On Wed, 10 Jul 2013 14:48:12 -0700, "Julie Bove"
> wrote:

>
> "Kalmia" > wrote in message
> ...
> > Lately, I have just used the whack and roll method when I want a clove or
> > two. One light whack with flat side of a biggish knife ( use it later to
> > mince ) and roll clove between my dampened palms. Paper almost falls off.
> >
> > To get out two bowls just for that seems like a bigger effort than I wish
> > to expend.
>
> I thought it looked super easy!
>
I tried it with 4 cloves and it didn't work. I put something else in
there with them, I forget what now... maybe beans, still didn't work.
If I ever wanted to peel an entire head of garlic, maybe I'd try it
again to see if volume helps... but I usually just roast heads of
garlic and squeeze it out when I want a lot of it. *That's* easy.

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