I was making homemade chicken stock yesterday, and in a bit of a hurry (as usual). The recipe called for 2 garlic cloves, peeled, but all I had were about 6 teeny tiny ones. I started rubbing them with a jar opener. Works fine for one or two, but 6?
I reached back into my file cabinet of a brain, and remembered something I’d read in one of the last Rachael Ray magazines: peel garlic by putting it inside two stainless steel bowls and shaking it. Hmmm…worth a shot. I grabbed the bowls, put the garlic in, and handed them to Little Sis to shake.
Voila! By the time she was bored, I had 4 peeled cloves, and two almost-peeled cloves (the skin fell off almost as soon as I touched it). Worked like a charm. Thanks, Rach!
By the way, speaking of garlic, my favorite garlic press is the one made by Pampered Chef. You don’t have to peel the garlic before you put it in. Squeeze and go. Love that thing!