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04-19-2022 10:41 AM
Thats a great tip. However I use jarred minced garlic. Works well for me with no problems
04-19-2022 03:19 PM
@JeanLouiseFinch wrote:Speaking of garlic,,,..
I was using the jarred, for convenience, but fresh is so much better.
FYI - when you shop for garlic, check the bottom for the hairy nub (the root). If it is missing and the bulb is very white, that means it came from China and was bleached to withstand degradation and/or contamination during the trip here. The better option, IMO, is USA grown, likely from California. You will know because it will still have the root attached..
Or just buy organic!
04-27-2022 03:14 PM
I finally got the chance to try this tip. It worked great! Came right out of the skin. Thanks alot!
04-27-2022 08:24 PM
I use so much garlic in pasta dishes, soups, and stews, that it's more cost effective to let Wegmans do the peeling. In addition, I simply toss the bag in the freezer until needed, then grab the number of cloves I need.
04-29-2022 08:44 AM
Thank you for this tip @Flatbush . If I have to peel several cloves I will try your method.
I used to have a garlic peeler, but it didn't make the "can't live without this" list when we downsized to a condo. I peel garlic the way my husband taught me (restaurant-style) by using the edge of a big knife and hitting the clove on a cutting board. Works for me!
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