Using Garlic

by Doris Donnerman
(last updated October 3, 2012)

If you have a lot of garlic to peel, or if you just use garlic regularly, then you will be pleased to find that there is a way to peel garlic faster. All you need to do is put the garlic cloves in the microwave for ten to fifteen seconds (no longer—they can explode into a stinky mess). The skins will slip off with ease when you use a paring knife or your fingers.

You can peel and crush your garlic easily, too. Just lay the clove of garlic flat on your counter and press the clove hard with the flat side of large knife. (You've probably seen this done if you watch cooking shows like 30-Minute Meals with Rachel Ray—Rachel almost always uses this trick.) This splits the garlic head and makes it easy to remove the skin with your fingers.

Keep pieces of garlic from sticking to your fingers as you chop and mince by first soaking the garlic bulb in a bowl of water.

Did you know that garlic gives off its flavor better in cooking when it is crushed than when it is whole? When you want your food to have just a slight garlic flavor, cook it with whole cloves and pull the cloves out before you eat. When you want more garlic flavor, crush the cloves and leave them in to cook and serve.

If you find that your fingers reek of garlic after chopping or handling the stuff, a simple trick can help you get rid of the stench: just rub a cut lemon on your fingers. (Be careful if you have any cuts on your hands: the lemon will sting!)

If you like garlic as much as I do, you've probably faced this scenario before: you've made a perfect sauce, soup, or stew; but when you added the garlic, it overpowered all the other flavors. Don't throw it out! All you need to do is put a few parsley flakes in a tea infuser and place the infuser in the garlicky food for a few minutes. The parsley will attract and absorb the garlic, and your meal will be saved.

Author Bio

Doris Donnerman

Doris is a jack of all trades, writing on a variety of topics. Her articles have helped enlighten and entertain thousands over the years. ...

MORE FROM DORIS

What's on Your Fridge?

There is, traditionally, one place in the home that seems to serve as a central communications center. That location is the ...

Discover More

Storing and Cooking Eggs

Learn how to store your eggs and test them for freshness. Then make fluffy omelets and fun fried eggs!

Discover More

Organizing Recipes

Updating your favorite recipes does not have to be a time-eating experience. Streamlining your recipes to your needs is easy ...

Discover More
More Cooking Tips

Using Anise

Anise can be used for a variety of purposes from culinary to medicinal uses. To find out all about the many different uses ...

Discover More

Chili Peppers and Paprika

Despite what many people may think chili peppers and paprika are actually part of the same family. While there is a lot of ...

Discover More

Cleaning a Honey Mess

Do you love honey but hate the mess it leaves? Clean it up easier with a few simple tips.

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is 4 + 2?

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)


Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)