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Home Cooking 13

Unpeeled Garlic?

StevietheFish | Jan 27, 201810:01 AM

I've noted in recent years a trend in recipes for garlic to be left unpeeled. The writers tend to be of a younger generation. Whole garlic is certainly not unknown in roasts, braises, etc., but I can't imagine older generations leaving the skin on - or, at least, not in my experience. Aside from visually enhancing the 'rusticity' of a dish, is there really any advantage to leaving the skin on? To confess, I've removed the peel even when a recipe calls for it unpeeled. Thoughts? Experience? (BTW, I'm recovering for surgery, so can't conduct my own experiments for a few more weeks.)

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