If you cook with a lot of garlic, Bridget’s hack with save you a lot of time in the kitchen.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
49 Comments
Leave a Reply
You must be logged in to post a comment.
Shaves a lot of time 😏
the pre skinned ones are parboiled in order to get the skins off, the heat of that makes for a milder garlic.
If you don't want to buy already peeled garlic, you can put a bunch of cloves in a pot with a lid and then shake the hell out of the pot for a minute. The skins will come off most of the cloves.
I do the same with eyeballs.
Good tip!
"i can't be bothered peeling garlic, so I peel loads of garlic".
K
I always keep watching for Bridget's "I'll see you later," and Julia's eyebrow waggle and it charms me every time. You two are amazing front-of-house leaders. This whole project continues to be amazing. No matter how much I learn, I never know enough. Thanks, ATK. I have a delicious life and I'm totally blaming you.
I would love to do that too, but I found out last year that most of the garlic here in Costa Rica is imported from China. And, since it has never looked too great, I did research and the growing conditions are substandard. I have found only one store in my town that grows garlic here in Costa Rica. The cloves are very tiny, and it's expensive, but I buy it anyway. It's a tastier, sweeter garlic than that which is imported from China and looks like it came from a real plant. Do you know where the bags of garlic cloves is coming from ,(and how it's grown), that you're buying?
Sounds like a good idea, Does the freezing degrade the flavour at all?
Nice tip. Thx.
Literally made me shout out loud, “That’s it??” Lol good tip though I’m gonna have to get a grater like that. Must be easier to clean than a garlic press.
I confit bulk garlic and store in fridge. The cloves are soft and break down into paste easily plus you get the bonus of amazing garlic flavored oil
Don't buy it. GROW IT!
To make fresh glass of apple juice is to freeze a apple , let it thaw then squeeze juice out of it in a glass.
Also freeze tomatoes instead of boiling them . I think boiling them takes out the good vits
That's clever.
Another way to take garlic off skin is just use a knife and poke a clove and lift out.
I just buy it n a jar
Just throwing this out there, but I always keep pickled garlic on hand. Just my preference is all, frozen garlic certainly keeps just as good and there's very little loss in flavor and zero loss in the health benefits.
Too many snobs in this comment section. If freezing pre-peeled garlic isn’t for you, move ON with your life… without posting hateful comments! 🤦🏻♀️
I have never seen bulk peeled garlic. never ever. And I live in a city of 200000 people with over 25 "SPECIALTY" grocery stores. where do you find this elixir?
Please be aware that a lot of pre-peeled garlic cloves come from prison labour in China.
As someone who LOATHES cooking with garlic (for me, it's an evil necessity), this is effing brilliant! TYSM!!!!
I wonder if freezing garlic changes the medicinal properties ? Does anybody know ? Please comment .
Thanks for that great tip. I never buy the garlic in a jar but this sounds almost like fresh. Will definitely take advantage of this tip!!
I slice, freeze, and microplane galangal as I don’t use it that often and it’s a pain to get.
That's what I've done with garlic for a long time. It works beautifully
Nice. What about the bitter germ?
Hello ladies, thanks for sharing your hack😍
I've heard that pre peeled garlic is slightly less flavourful because the peeling process is rough on it and releases some of the flavour compounds in the factory
Better way to handle a lot of garlic is to stop using so much garlic. If garlic is the flavor you're going for then great, go for it. But tossing a clove or two, or even a tablespoon of it, in something with a lot of liquid and/or a few other bold flavor addons means the garlic isn't going to do anything. You won't taste it and whatever you're making will come out just as it did before. Save the garlic for when you're using it raw (like say garlic bread), as a finisher near the end (like to sauted/steamed veggies), or when it's the main course and actually makes up a significant chunk of your flavoring while cooking.
I tried to watch this twice because I thought it was going to be one hour long but it was 12 seconds long. Nice little tip but not more than an hour long the way it was promised. Hmmm Oh well I still love you
The laziest cook of ATK
This works the same with Marijuana
Thinking of using a grater makes my knuckles cringe… there has to be a better way not to lose some skin in the process.
Hello!
I do the same with fresh ginger – work’s great.
Hello
That's not enough Bridget!
I don’t know about that high bulk industrialized garlic from China for a HOME kitchen. I saw a documentary about garlic wars. Our American farmers are squeezed out by China producing this kind of bulk.
I will deal with the skins if the garlic comes from closer to home. It grades fresh just as well as frozen.😶
Amazing tip ❤️ thank you!!!
Crush with your knife.
I just microplane the fresh cloves – it saves double handling and freezing.
I also have a RÖSLE garlic press, which is a game changer. You can put the unpeeled cloves in and have minced garlic in a second. Awesome for recipes that require a lot of garlic. This press is designed VERY differently than any other and is super easy to use. It takes 15-30 seconds max to clean. It's so well made it will last a lifetime and won't need replaced. Saves time and money in long run.
❤❤❤🇵🇰
thx, great video. About how long would the garlic keep in the freezer?
Great idea
You tricked me that is not the same picture in your title but it is a nice shortcut thank you😋😜👍💃🏼
Ma'am, that is what I do with garlic, here is another tip for folks to remove the skin from a lot of garlic cloves. If you have or you can buy 2 stainless steel bowls prefer with a lip around the bowls & have to be metal/so ( bowls can be used for mixing, etc… not just for garlic) 2 qt. or larger on the bowls. Smash the garlic bulbs with your palm & throw all the cloves in 1 bowl & then cover with the other bowl upside down to form a dome like a ball, grab with both hands holding the bowls on each side & shake vigorously for 2-3 minutes & all the skins will come off perfectly peeled, trust me it works, learned yrs ago from an Italian chef, great time saver
Pre-peeled garlic is crap.
Canned tomato is fine but not the bottled garlic? I'll stick with the bottled garlic unless a recipe really needs sliced garlic – I'm sure Bridget could probably taste the difference but I prefer the flavor. Still love ATK though!
To get a video like this as a "shorts" according to YouTube, the video has to be under 60 seconds long.