lol. I thought that was only me. Large garlic with fat cloves over tiny cloves any day of the week
Yeah I tend to go on the principle of double or finishing off a garlic bulb.
Crush each clove with the flat of a chef’s knife. Then you can usually just pull the skin off, and the clove is already partially broken up.
I’ve found there’s a certain critical garlic mass point where adding more no longer impacts the flavor as it’s at max strength. But it’s okay to add another clove or two just in case.
no peel, just smash
Keep the clove whole stick a normal (non pointy knife) in the big part of the clove and twist, cloves come out whole and peeled
This is a french meme surely
There is no such thing as “too much garlic”…
I watched a TV cookery programme a few years ago, where the cook’s son was sent out to get 12 bulbs of garlic so that she could cook garlic soup for her family of four. I bet that was gorgeous! Mind you, cooked garlic tastes wonderful and sweet – not at all smelly.
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Lazy garlic is a game changer though
lol. I thought that was only me. Large garlic with fat cloves over tiny cloves any day of the week
Yeah I tend to go on the principle of double or finishing off a garlic bulb.
Crush each clove with the flat of a chef’s knife. Then you can usually just pull the skin off, and the clove is already partially broken up.
I’ve found there’s a certain critical garlic mass point where adding more no longer impacts the flavor as it’s at max strength. But it’s okay to add another clove or two just in case.
no peel, just smash
Keep the clove whole stick a normal (non pointy knife) in the big part of the clove and twist, cloves come out whole and peeled
This is a french meme surely
There is no such thing as “too much garlic”…
I watched a TV cookery programme a few years ago, where the cook’s son was sent out to get 12 bulbs of garlic so that she could cook garlic soup for her family of four. I bet that was gorgeous! Mind you, cooked garlic tastes wonderful and sweet – not at all smelly.
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