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Old 02-18-2009, 02:42 PM   #11
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Quote:
Originally Posted by ChefJune View Post
That's just it, Callisto, you DON'T peel the garlic. When the dish is done, you pick up the garlic and pop it out of the skin onto a slice of baguette and eat with the chicken!
You mean like when you roast garlic whole in the bulb?
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Old 02-18-2009, 03:43 PM   #12
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Just a hint about peeling garlic - if you pop the cloves in boiling water for
a min. (or even less) - shock them in ice bath - they will peel easier.
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Old 02-18-2009, 04:34 PM   #13
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I just squash the clove and the skin usually falls off.
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