How to peel garlic in a jar (1 Viewer)

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scotjimland

scotjimland

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I hit the clove with the flat side of a large knife. The skin just falls off and crushes the clove ready for chopping.

that's how I've always done it .. but I still get skin rash on my fingers and wrist
 
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that's how I've always done it .. but I still get skin rash on my fingers and wrist
Gosh , you must have some sort of allergy to it. Onions sting my eyes but I've never had garlic do it, and never get a skin rash off it. We use it a lot too. I just do it the same way as Janine. You could always buy lazy garlic , or the whole cloves you buy in jars?
 
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scotjimland

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Gosh , you must have some sort of allergy to it. Onions sting my eyes but I've never had garlic do it, and never get a skin rash off it. We use it a lot too. I just do it the same way as Janine. You could always buy lazy garlic , or the whole cloves you buy in jars?

yes, my skin is very sensitive.. I had bad eczema from constant contact with oil when I worked offshore and in an oil refinery .. ever since they break out for very little reason.. skin is thin from using hormone creams ..

when I crush a garlic glove the juice squirts onto my wrist .. next day it is broken out.. so now I just ask Jan to do it.. for the amounts we use, Lazy garlic is too expensive

Also thought storing in oil was a good idea ..

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Janine

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Did you read the warnings about botulism posted after the video, Jim?
I've heard about it occurring when preserving chilli peppers in oil, not sure about garlic.
 
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scotjimland

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Did you read the warnings about botulism posted after the video, Jim?
I've heard about it occurring when preserving chilli peppers in oil, not sure about garlic.

yes.. maybe not such a good idea then..
 

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Have you tried the jar method Jim? If you only use a little can you separate the bulb ok as the skin is still on at that point and then just put as many cloves as you need in the jar.

Never seen this method - wondered how long it would take, but then would you have a problem chopping/squishing it anyway? You may be better letting oh do it anyway.
 
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1. Put full garlic bulbs in heatproof container.
2. Pour over boiling water and leave overnight.
3. Each clove now pushes out easily. Press each out into dish
4. Cover cloves with good olive oil
5. Add good amount of rock salt
6. Blend until smooth with stick blender ( or any blender)

Store in jar in fridge. Lasts for months. Brilliant way to have garlic to hand and no chopping or smell of raw garlic.
Usually do about 6 or 8 large bulbs at a time, learned this from a chef friend of mine.

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scotjimland

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well, I tried it.. the bulb came apart easy enough .. (y)
but by the time the cloves were skinned I now have RSI .. :LOL:

and I still need to squish and chop .. so thumbs down.. too much like hard work .. looks like I need delegate this task to the kitchen skivvy :ROFLMAO:
 

Scattycat

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yes, my skin is very sensitive.. I had bad eczema from constant contact with oil when I worked offshore and in an oil refinery .. ever since they break out for very little reason.. skin is thin from using hormone creams ..

when I crush a garlic glove the juice squirts onto my wrist .. next day it is broken out.. so now I just ask Jan to do it.. for the amounts we use, Lazy garlic is too expensive

Also thought storing in oil was a good idea ..

I've suffered from various skin problems for years especially on my face and have recently come across a product from a company called 'PureOptions' and it seems to work quite well, apart from easing the discomfort it also creates an protective barrier.
Someone mentioned 'easy garlic' We bought it once but having read what was added to the paste to help preserve it we decided never again
We've found the best way to keep garlic is, as others have said, to freeze it
 

magicsurfbus

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Show that garlic who's boss.

12288908.jpg
 

Wildman

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separating the egg yolks is a great idea, now what do I need to do that for, hee hee

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scotjimland

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I've tried the egg yoke bottle method, and it does work.. but frankly find it quicker doing it the old fashioned way (no funny comments please)

@Wildman .. to make ice cream you only use the yokes
 
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tried that.. bought food handling disposable gloves, but the latex ? irritates my skin as well..




We use the "Very Lazy Garlic" , in White Wine Vinegar (200gms) We get ours from Asda but we have seen it in Sainsburys.
No peeling/dehusking, just in with a teaspoon.
Also VL Ginger and VLChillies available, All good stuff

Made by English Provendor Company, PO Box5 Greenham, Berks RG19 6YP.
 
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We have (or maybe had, I've not seen it for a while!) one of these. Does the job very well.

garlic.jpg
 
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Well that`s our 14th year & still loving it.
that's how I've always done it .. but I still get skin rash on my fingers and wrist
Easy solution to preventing the rash, same as when chopping a chilli, before preparing either chilli or garlic pour a little olive oil on you holding fingers.
The olive oil will form a protective coat stopping the natural oils from the garlic and chilli from getting onto your fingers.
 

eddie

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Great link Jim. As Jonkil, I break the bulb but not the cloves, chuck what I need in a bowel with boiling water, five minutes later peeled cloves of garlic.

What I hadn't tried was the oil salt and blender! Will now :) Thanks Jonkil

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