Originally Posted by zoebisch
I learned something cool recently. You take two small stainless bowls, throw the garlic cloves in and shake like mad for a minute or two and that is sufficient to eject the clove from the peel. It doesn't seem to cause much surface trauma either. Great if you are prepping a ton by hand. I am not sure how it would work with fresh hardneck but with standard aged supermarket softneck it works like a charm. I was amazed :D
i'm not sure i understood - you take two small bowls, and how do you put them, one like a cover to the other? the garlic inside the globe made of the two bowls? or are they one nested inside the other and pressing on the garlic? or how? If the first, couldn't you just put them in a large jar and shake them up and not risk them flying all over the place if the bowls slide off each other?
Originally Posted by durangojo
perhaps a solution would be to roast the garlic first. roasting takes the raw edge off and turns the garlic all nutty and buttery...it's wonderful for people who love their garlic but cannot tolerate it later. no 'repeats' or monster garlic breath in the middle of the night. i have replaced a lot of raw garlic these days for use in the restaurants pestos, dressings and condiments with roasted garlic. customers are very appreciative.
of course i buy my garlic in 5# peeled tubs so the obvious chore for you would be the peeling of it.....do they sell it peeled there? maybe give it a try...you never know!
Some day i should try roasted garlic. I can eat tons of garlic if it's cooked, in any way, and it doesn';t bother the stomach or the nose of the person next to you either - but i'm not sure i would like the taste of roasted garlic in a salad, which for me is about fresh and simple flavor. It;s a different taste. I like the hint of garlic in salad. Actually i like the hint of any flavoring in my food, like herbs, etc. .Anyway, I don;t like salad to be overpowered by other tastes, and really, in the end, prefer oil and vinegar put directly on the leaves, to any dressing or vinaigrette you may want to try. They're nice, i can like even enjoy very strong salad dressings, like bdl's caesar dressing, or a blue cheese dressing, which i would order in the states since i never can get that sort of thing here, but in the end, for everyday, i prefer lighter taste. Salad, for me, is eaten at the end of a meal, to counter the strong flavors and heavy ingredients, freshen the mouth, help the digestion perhaps (psychologically anyway) and get ready for the desert.
Never liked salad as a first course because on my hungry stomach i don;t want sharp flavors of vinegar or the cold crunchiness of lettuce. I prefer warm soft things to open a meal.
It can be a one-course meal only accompanied by a lot of bread. For me that is.