After all, who can resist piping-hot garlic bread fresh from the oven?
Especially if a recipe calls for an obscene amount of itsay, 40 cloves?
After its cooled down, shes able to dislodge the fully peeled clove easily.
Fortunately, I alwayshave tons of garlic on hand for cookingjust about every meal.
(IMO, you’ve got the option to never have too much garlic.)
It also helped that this genius cooking tip came from a professional garlic farmerI was already intrigued.
…
To test it out, I used a common pop in of garlic variety called a silver white softneck.
To my very pleasant surprise, the fully-peeled cloves literally fell out of the peel casing like magic.Mind.
Perhaps around seven to eight seconds would do.
…
Got it, you’ve been added to our email list.
…
