How do you peel garlic in bulk in a small space? is our next topic on the GarlicCare Guide
This is a step-by-step tutorial for peeling garlic for cooking.
HOW TO PEEL GARLIC IN BULK IN A SMALL SPACE?
The best way to peel garlic cloves in bulk is to blanch them first. Blanching means boiling the garlic cloves for 30 seconds, then cooling them right away under cold running tap water before peeling them.
This process will soften the skin of each clove and make it easier to remove. You can also see this technique used when peeling hard-boiled eggs too!
When doing so with garlic, you’ll need about 10 minutes per 2 dozen large peeled garlic cloves after the prep time. Not bad at all, right?
1) Place your garlic bulbs on a baking sheet or casserole dish large enough to fit inside your pot or steamer.
2) Pour enough water into the pot or steamer to cover the garlic bulbs, then heat to a boil on the stove.
3) Once the water begins to boil, carefully place your baking dish inside the pot or steamer and cover.
4) Cook the garlic for 30 seconds in boiling water, then remove with a slotted spoon and place in a large bowl of cold running water.
5) After 5 minutes in the cold water, begin peeling the cloves with your hands.The skin of the garlic should come off very easily at this point. Discard any cloves with black spots on them.
6) If necessary, repeat steps 2–5 until all of the cloves have been peeled.
7). Once finished, you can store the peeled garlic in a glass Tupperware storage container or freezer bag for later use. Just be sure to pour enough oil over the top of them so that each clove is submerged before freezing if needed.
8) The garlic flavor will differ slightly depending on the amount of heat used during cooking.The more cooked it gets, the stronger and less sweet-smelling and tasting it becomes, so be careful while boiling! If you prefer a more mellow flavor with less bite, roast your garlic bulbs in the oven at 400 ° F for 20 minutes before blanching!
The easiest approach to peeling garlic in bulk is most likely to use a garlic peeler. If you don’t have one, a knife or even your fingertips may be used.
To peel a garlic clove with a garlic peeler, place the garlic clove between your thumb and first two fingers and press the garlic peeler over it.
Using your other hand, apply pressure to the garlic peeler and roll it back and forth across the cloves. The skin should easily come off.
If you’re using a knife, cut off the top of the clove so that you have a flat surface to work with. Peel off the skin by slicing thinly downwards from root to tip.
Make sure you cut the garlic as thinly as possible.
To peel garlic with your fingers, place a clove in one hand and gently pull the skin away from the root to the tip with your index finger and thumb. Rubbing the clove between your fingers may help loosen some of the skin.
You’ll still get stray pieces caught under your nails, so be ready for it! This method may not work very well if you’re peeling a lot of cloves because the garlic cloves are too slippery to hold on to when peeled without using a lot of hand muscle energy.
Whichever method you choose, it’s good practice to peel just enough for what you need. Garlic bulbs should be kept separate from one another, since they’re likely to get moldy faster if they touch one another.
If you’re not going on a trip soon, keep the garlic in its original packaging in the refrigerator until you need it.
The more unpainted garlic is exposed to air and germs, the sooner it will go bad. For best results, store unpeeled garlic in an airtight container in the fridge for no longer than two weeks.
Now that you know how to peel garlic in bulk, try out a few of these recipes!
