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Home Cooking

Garlic. Peeled? Unpeeled?

StevietheFish | Aug 15, 202009:47 AM     12

I have been seeing, with increasing frequency, recipes that call for adding whole garlic cloves with the peel on. This seems to be a recent innovation. I don't recall ever seeing this in older cookbooks, and certainly was never taught to do this. I think that I first saw this in a recipe for chicken with forty cloves of garlic, but now it seems quite common. The rationale seems to be that it prevents the garlic from getting scorched and becoming bitter, but for centuries we have cooked without the garlic becoming bitter. To my mind, it seems to be an affectation of the current fashion for rusticity. I have no issue with rusticity per se, but this seems to be a pointless non-exercise which introduces the inconvenience of removing the skin post-op. I'm willing to be convinced otherwise. Thoughts?

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