Perfectly Peeled Garlic

If you don't like to buy and use garlic cloves just because they are a pain in the ass to peel, then you haven't used the age-old garlic opening trick.

Step One: position garlic on cutting board

Step Two: position knife over garlic - give it a quick pound

Result:

Perfectly peeled garlic. It's so easy, you'll wonder why you don't do it for a living. Right. And with my Perfectly Peeled Garlic, I'm making this:

It's stock for some Chicken and Dumplings that I think I'll make Thursday. I put about 3-4 odd pieces of chicken (mostly leg and thigh), celery, carrots, thyme, salt, peppercorns, oinion and water - and of course the cloves. It smells good already.

March 11, 2003