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Old 09-20-2011, 11:39 AM   #1
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Pre-Peeled Garlic

I've never used this, but have seen it in the produce section of my supermarket. I know that peeling a clove of garlic is not hard, but sometimes when I'm in a rush to get dinner on the table it's just another step and clean-up that I wouldn't mind avoiding. This is not the pre-chopped stuff in a jar. These are whole garlic cloves peeled. The label says "peeled garlic from California".

Anyone ever use them?
How long do they last?
Any thoughts about taste?

They do look tempting. TIA

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Old 09-20-2011, 11:44 AM   #2
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Littlechef, the prepeeled stuff doesn't have nearly the flavor of a fresh clove. As for ease of cleaning, just break off a clove, lay it on your cutting board, place the flat of your knife on it and give it a whack. The paper will come right off and you are halfway to mincing or whatever you want to do with the clove!
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Old 09-20-2011, 12:31 PM   #3
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That's the easy part, Alix. How do you keep the paper from flying everywhere on its way to the garbage? And then there's the stuff that sticks to you chef's knife, and then your finger, and you can't flick it off so you end up having to wash your hands, then you find more on your cutting board... I hate working with garlic sticky sticky sticky



I did buy the chopped stuff before when I was making several fatties. No comparison to the fresh stuff, but "oh so good" to work with
And I've seen the whole, peeled garlic recently, too. I was wondering how it compared to the jarred garlic.
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Old 09-20-2011, 01:08 PM   #4
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Quote:
Originally Posted by pacanis View Post
That's the easy part, Alix. How do you keep the paper from flying everywhere on its way to the garbage? And then there's the stuff that sticks to you chef's knife, and then your finger, and you can't flick it off so you end up having to wash your hands, then you find more on your cutting board... I hate working with garlic sticky sticky sticky
You're smashing too hard. You don't need to pulp it, just give it a tap to loosen all the skin. I remove all the paper before I put the clove down. I just rub it in my hands over the sink and let the dry paper fall in. Clean up all the sink crap later and its easy peasy.

Don't be so rough! Be gentle with your garlic like you are with your bacon weave.
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Old 09-20-2011, 01:23 PM   #5
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lol, ok then...
I still think garlic comes with too much paper on it though ;^)
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Old 09-20-2011, 01:27 PM   #6
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Ya ya ya. You have to put up with some irritation to get to the good stuff sometimes. (Am I a good straight man or WHAT?)
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Old 09-20-2011, 02:20 PM   #7
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Try putting whole unpeeled cloves of garlic in an ice water bath. The cloves will peel with minimal effort after about 1/2 hour.

No stinky fingers or mess to clean up.

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Old 09-20-2011, 02:35 PM   #8
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That's a tip worth trying.
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Old 09-21-2011, 09:09 AM   #9
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I give it a whack with a knife. It comes off easy. Lately I have been enjoying dried minced garlic. It works for the thinks that I use it for and is really easy, just twist off the cap and shake.
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Old 09-21-2011, 10:26 AM   #10
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forty--I'm going to try your method.

I have quite a few pounds of it here.
Here's my method.
I separate the cloves, throw them into boiling water for a minute, then into cold running water to stop the blanching. The papers just slip off. Just loosen the root end with your fingernail and the paper comes right off.

Usually I do this for pickling garlic. Vinegar/salt/sugar.

Also for grinding it up in the processor for freezing--ease of use. I keep it in a zip lock bag and break pieces off when I'm cooking.

Jarred garlic--it has to have some acid salt or sugar to preserve it. I think I heard they used citric acid so it can be kept in the refrigerator. That's not always a bad thing.

If anyone wants to barter, I have just harvested cured garlic for........citrus fruit, pecans unshelled, peanuts unshelled, anything else you grow and we don't have in the upper US, just PM me.
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