Allotment Gardening Advice Help Chat
Eating and Drinking => Kitchen Natter => Topic started by: Durgan on February 12, 2015, 20:36
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17 January 2015 Removing garlic skins
Garlic skins are removed by placing in a Folger coffee container and shaken for 30 seconds. This container is ideal since it has two protrusions into the cylinder which are perfect for bumping the clove and removing the skins.
(http://www.durgan.org/URL/?HBRXV)
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I saw a video on fb just using a jam jar will give it a go next time
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I saw a video on fb just using a jam jar will give it a go next time
The technique is not new, but if the inside of the container is basically smooth the skin doesn't get removed. The uniqueness of this container is the two ridges inside the container, which are indents on the outside for finger grips. When I first saw the container I immediately thought of using it for garlic skin removal and it is perfect. I use a great deal of garlic and found skin removal an irritant.
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If you don't mind squashed cloves, just cut the root end off, flatten them with the side of a kitchen knife blade and the skins pull off easily.
Oh and welcome to the forums :nowink: :)
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I do too. Or bang the thing with a heavy instrument (if I'm in a bad mood :lol:)
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I was wondering why you are removing skins. The bash technique works well.
If you really want remove the skins say for a pickle then pouring boiling water over the cloves releases the skin well. You just squeeze the cloves out.
Paddy
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I saw a video on fb just using a jam jar will give it a go next time
Oh it works alright -- eventually :lol: :lol:
By then you have forgotten what you needed the garlic for :wacko:
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I found a lot of my stored garlic was sprouting yesterday, so had a big session of peeling and prepping garlic ready to be blitzed and then covered in hot oil to make jars of ready to use cooking mix. I bashed it as it got the skin off and loosened the sprout inside so it was easy to pick out.
I am now the proud owner of 4 jars of ready crushed garlic ............ but when I went to the plot later that day people were mentioning an odd whiff of garlic on the breeze. I blamed the garlic skins I had just chucked in the compost bin, but it was actually me as despite washing my hands, the smell was well ingrained. I am safe from vampires for days I think :lol:
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Why have I never thought of doing this New Shoot? Admittedly last year our garlic was so poor that we didn't have much to store (except the elephant garlic which was awesome)
Certainly an idea for the next season though, as is wearing thin rubber gloves perhaps? :unsure:
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Gloves ............ yup, would have been a thought :lol:
I should say I did heat the oil to 180 degrees C and poured it straight over the garlic, which was in warmed, sterilised jars. It will still be kept in the fridge once opened.
Yesterday I was still full of cold after coming down with a bug, but today it has cleared :D I reckon I absorbed enough garlic juice to see it off :lol:
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I don't put oil over mine. I peel them, whizz in the processor to chop and then put in a jar and cover with white wine vinegar. It keeps for ages just in a cupboard. I got the idea from reading the Lazy Garlic jar in the supermarket.
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I don't put oil over mine. I peel them, whizz in the processor to chop and then put in a jar and cover with white wine vinegar. It keeps for ages just in a cupboard. I got the idea from reading the Lazy Garlic jar in the supermarket.
Another good idea, thank you :D
If I have enough this season I could try both. Thanks for the tip about keeping the one in oil in the fridge once it is open, New Shoot :)
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I have done vinegar before, but I like being able to get a spoon of oil and garlic in one. I start so many dishes that way, it is very handy :) I heated the vinegar as well as I've read stuff on here about there being a chance of garlic being infected with botulism otherwise.
The oil goes a bit claggy in the fridge, but soon warms up in the pan and goes back to normal. Its also a great mix for rubbing over chicken before roasting it :)
Sunny I have 4 jars, plus garlic growing in the plot, so if you want a jar, just say so. I also got the free aubergines from a seed order and I'm not going to use them, so if yours don't appear soon ..... ;)
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Thank you New Shoot. Are you off work next Tuesday? :nowink:
I shall bring you something in return :nowink:
I am re-sowing with the rest of the Morro seeds, so I hope they appear. Annen's did :ohmy:
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Thank you New Shoot. Are you off work next Tuesday? :nowink:
Not sure yet as I may have to swap my day off round. I'll let you know ;).
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I whizz mine up with oil, spread on non-stick sheeting and freeze. Then I double bag and just snap off what I need. :)
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That sounds easy and useful to have as well. I'll bear that one in mind when this years crop is ready :)
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Thank you New Shoot. Are you off work next Tuesday? :nowink:
Not sure yet as I may have to swap my day off round. I'll let you know ;).
Perhaps you can pm me?
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I whizz mine up with oil, spread on non-stick sheeting and freeze. Then I double bag and just snap off what I need. :)
Yet another good idea :D
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Thank you New Shoot. Are you off work next Tuesday? :nowink:
Not sure yet as I may have to swap my day off round. I'll let you know ;).
Perhaps you can pm me?
Will do :)
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I have a a red rubber tube that you put the garlic in and rub on the table and the skin comes off , i cut the end frim the garlic it mskes it easier.
Chrissie b
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I've got one of those, Chrissie, except it's green :D
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I got mine from one of those books that pop through the door , mine is smooth on the inside i think they are better with the ridges inside .
chrissie b
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I have one of those tubes too (blue and smooth) and it is great. I got it from a garlic stall at a Christmas market along with a little ceramic plate you can grate your garlic on (which also works well but I normally just chop finely nowadays)
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In my recent foray into making salami I've become informed/paranoid (delete as appropriate) about food poisoning. The following may be of interest:
Just a comment on some of the techniques used for preserving garlic - as garlic lives below ground there is a real risk of inoculation with clostridium botulinum. I would favour a technique that preserves the garlic in acid conditions or at low temperatures (as drying is a bit of a hassle and changes the flavour).
If using a non-acidic 'preserving' technique that does not involve drying, but does involve keeping the garlic in anaerobic conditions (under oil), then please keep it refrigerated and consume within a couple of weeks.
Garlic's pungency will not prevent c botulinum from producing spores (which is when the toxin is produced) it's important to store the garlic under conditions where c botulinum cannot grow. Depending on the strain these should be outside one of the following parameters:
Temperature range of 3C-48C
pH Range 4.6-8.9
Aw (Water activity) 0.95 or greater.
Temperature and pH are easy enough to calculate/measure/achieve.
I add pureed garlic to oil and freeze - with sufficient oil the frozen mass is still loose enough to spooned out without defrosting - I also just put the puree into (old) ice cube trays and freeze individual portions, both of which allow me to keep the garlic for aver a year.
SS