Removing Garlic skins

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Auntiemogs

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Re: Removing Garlic skins
« Reply #15 on: February 13, 2015, 17:08 »
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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New shoot

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Re: Removing Garlic skins
« Reply #16 on: February 13, 2015, 17:11 »
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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sunshineband

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Re: Removing Garlic skins
« Reply #17 on: February 13, 2015, 19:15 »
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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sunshineband

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Re: Removing Garlic skins
« Reply #18 on: February 13, 2015, 19:16 »
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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New shoot

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Re: Removing Garlic skins
« Reply #19 on: February 13, 2015, 19:23 »
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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chrissie B

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Re: Removing Garlic skins
« Reply #20 on: March 12, 2015, 18:08 »
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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Yorkie

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Re: Removing Garlic skins
« Reply #21 on: March 12, 2015, 18:20 »
I've got one of those, Chrissie, except it's green  :D
I try to take one day at a time, but sometimes several days all attack me at once...

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chrissie B

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Re: Removing Garlic skins
« Reply #22 on: March 13, 2015, 08:53 »
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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RJR_38

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Re: Removing Garlic skins
« Reply #23 on: March 14, 2015, 16:18 »
I have one of those tubes too (blue and smooth) and it is great. I got it from a garlic stall at a Thewordwemustnotsay 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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Swing Swang

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Re: Removing Garlic skins
« Reply #24 on: March 17, 2015, 07:46 »
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


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Garlic

Started by mrs bouquet on Kitchen Natter

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