danny boome on fn's "rescue chef" program just poured some boiling water on separated garlic cloves in a little bowl, and the papery skins or peels (?) came off like magic when he picked up the cloves. an answer to my dreams!
he roasted the cloves in foil with olive oil at 400 degrees for 20-25 minutes, then made a roasted garlic paste by rubbing the garlic with a knife over kosher salt on the prep board.
just thought i'd pass the tip along....
ps, i don't understand this "direction" from his recipe http://www.foodnetwork.com/recipes/da...
""Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. ""
how can you peel them in sentence one, and squeeze them from the skins in the last sentence? what am i missing here? aren't the papery skins the only thing you "remove" to use the garlic?
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