4 ms·

First, preparing 20 cloves of garlic every night sounds pretty arduous. Second, I bought garlic once in the French Riviera, and the cloves were huge...

by ip26 7y ago

chongli 7y ago
You can buy pre-peeled garlic in large, refrigerated packs.
- tptacek 7y ago
  They're not very good (though they work well for garlic confit, where you cook the bejezus out of them anyways).
  - astrocat 7y ago
    omg... somebody else who knows the secret of garlic confit and Costco. Seriously, it's probably my favorite kitchen secret.
- hackermailman 7y ago
  These are usually from PRC, so I avoid them and just use fresh local garlic that you lightly crush with the broadside of a knife and the peel just falls off negating the need for prepeeled. For inulin there's the research site 'American Gut' also geneticist Tim Spector's book about foods rich in inulin like sun chokes, leeks, onions, etc. Spector and the American reseacher guy have a documentary on YouTube about a Tanzanian hunter gatherer tribe with the world's most diverse gut microbes who basically only eat meat, berries and tube roots they dig up if anybody is interested.
  - chongli 7y ago
    fresh local garlic that you lightly crush with the broadside of a knife and the peel just falls off negating the need for prepeeled. That's what I do as well but I have never eaten a meal with a double-digit number of cloves of garlic. The most I've ever used in a meal was 6 and that gave me a ton of gas; never again!
semi-extrinsic 7y ago
Protip: if you don't peel the garlic cloves, you can just put them straight into the garlic press, squeeze out the good stuff, and then when you open the press and remove the peel, 99% of the debris comes out with it. Then you can just briefly rinse the press under hot water, and it's clean and can go back in the drawer. I picked this up from some cooking show (maybe Heston Blumenthal?) and after adopting it, adding two cloves of garlic to a dish is now a 45-second operation including cleanup.
kevinmchugh 7y ago
garlic is very easy to prep, just the method isn't intuitive. https://www.youtube.com/watch?v=1y5h1pDHhzs https://www.youtube.com/watch?v=1y5h1pDHhzs

First, preparing 20 cloves of garlic every night sounds pretty arduous. Second, I bought garlic once in the French Riviera, and the cloves were huge...

by ip26 7y ago

First, preparing 20 cloves of garlic every night sounds pretty arduous. Second, I bought garlic once in the French Riviera, and the cloves were huge...

chongli 7y ago

You can buy pre-peeled garlic in large, refrigerated packs.

tptacek 7y ago
They're not very good (though they work well for garlic confit, where you cook the bejezus out of them anyways).
- astrocat 7y ago
  omg... somebody else who knows the secret of garlic confit and Costco. Seriously, it's probably my favorite kitchen secret.
hackermailman 7y ago
These are usually from PRC, so I avoid them and just use fresh local garlic that you lightly crush with the broadside of a knife and the peel just falls off negating the need for prepeeled. For inulin there's the research site 'American Gut' also geneticist Tim Spector's book about foods rich in inulin like sun chokes, leeks, onions, etc. Spector and the American reseacher guy have a documentary on YouTube about a Tanzanian hunter gatherer tribe with the world's most diverse gut microbes who basically only eat meat, berries and tube roots they dig up if anybody is interested.
- chongli 7y ago
  fresh local garlic that you lightly crush with the broadside of a knife and the peel just falls off negating the need for prepeeled. That's what I do as well but I have never eaten a meal with a double-digit number of cloves of garlic. The most I've ever used in a meal was 6 and that gave me a ton of gas; never again!

semi-extrinsic 7y ago

Protip: if you don't peel the garlic cloves, you can just put them straight into the garlic press, squeeze out the good stuff, and then when you open the press and remove the peel, 99% of the debris comes out with it. Then you can just briefly rinse the press under hot water, and it's clean and can go back in the drawer. I picked this up from some cooking show (maybe Heston Blumenthal?) and after adopting it, adding two cloves of garlic to a dish is now a 45-second operation including cleanup.

kevinmchugh 7y ago

garlic is very easy to prep, just the method isn't intuitive. https://www.youtube.com/watch?v=1y5h1pDHhzs https://www.youtube.com/watch?v=1y5h1pDHhzs