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Friend suggested to microwave them for 13 seconds to make it easier.... does this sound right?
Few seconds in microwave will soften the skin, but remember to cut the root end off first.
Useful for some dishes, but I don't care for the "consistence" of it after microwaving. Microwaving the garlic is akin to blanching it, which partially inactivate some enzymes. Since the pungent compound in garlic is formed enzymatically, once raw garlic is crushed or cut, it is likely that the resulting microwaved garlic will be less pungent than non-microwaved garlic.
There are many ways to peel garlic really fast and easy:
I just separate the cloves from the bulb, and crush them with the flat side of a knife, the skin peels off really easy. Or put them in a jar, close the lid and shake for like 20 sec or so. The peel will just fall off.
Or place single cloves on the cutting board, with a paper towel or saran and hit lightly with a mallet (tenderizer)....
I use this. It comes with one of those roller things but you don't even need it, it presses the garlic right through the skin and then you just scrape it out of the presser with a knife (comes out in one piece, takes about 2 seconds)
This is brilliant, thank you. I've never seen this before.
Like others, I learned from that old cooking show, The Frugal Gourmet, to whack individual cloves with the heal of the palm & a large chopping knife. But, this saves from even having to separate individual cloves, so I don't smell like a garlic bulb for the rest of the day. I like functional & easy.
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