Life is too short to do it the right way...

[Anna N]

In regard to peeling things, I also often discard the stalk from brocolli because I can't be bothered.

Except for me it's the best part!

[Will]

I am usually too obsessive in the opposite direction -- I like to do things the slow way, even when it ends up taking forever. I almost always peel / core / seed tomatoes (which doesn't take that long, by the way), and I rarely use the food processor. I will peel peppers when appropriate as well, though I find it a bit of a hassle.

I've definitely been known to use canned Thai curry paste (I've made my own in a mortar and pestle once or twice, and it was a lot of work, plus the end result wasn't as good as some of the canned pastes). I make my own stocks sometimes (especially for things like paella and risotto), but if I don't have any of my own stock (fresh or frozen), I do occasionally use packaged stock.

[SobaAddict70]

I should know better than commenting on a thread on eG about kitchen shortcuts, but I will anyway...

Pre-peeled garlic? It takes at most, 5 seconds. Leaving aside the issue of someone with arthritic hands, typing this post took longer than the amount of time it would have taken for me to peel a couple of cloves of garlic.

I should time myself the next time I do it and make a note of it so I can post in this thread as proof.

Maybe, for 1 clove. How about 40?

And if it tastes the same, which to me it does, what's the point? There are no awards for performing more work for no reason.

There is a video currently circulating on Facebook where someone in one of Saveur's test kitchens "peels" a head of garlc in 10 seconds.

No, that is not a typo.

Place a head of garlic between two metal bowls, shake vigorously for 10 seconds and voila. Instant peeled cloves.

That being said, I do not know when I will ever use an entire head of garlic as I do not foresee myself ever in that situation but it is good to know.

The method I use is a variation of the one I once learned from my mom -- place garlic clove on cutting board, place cleaver on top of clove, whack with the heel of your hand on top of cleaver; instant peeled clove. A little smashed or bruised, but you can't make an omelette without breaking an egg. Time: I dunno, 1 or 2 seconds maybe?

I don't think El Gordo is advocating to stop doing everything the right way as we each choose our own shortcuts. It's just that pre-peeled garlic cloves is something I will never be able to wrap my head around. Ever.

edit: spelling

Edited January 3, 2012 by SobaAddict70 (log)

[jmolinari]

I should know better than commenting on a thread on eG about kitchen shortcuts, but I will anyway...

Pre-peeled garlic? It takes at most, 5 seconds. Leaving aside the issue of someone with arthritic hands, typing this post took longer than the amount of time it would have taken for me to peel a couple of cloves of garlic.

I should time myself the next time I do it and make a note of it so I can post in this thread as proof.

Maybe, for 1 clove. How about 40?

And if it tastes the same, which to me it does, what's the point? There are no awards for performing more work for no reason.

There is a video currently circulating on Facebook where someone in one of Saveur's test kitchens "peels" a head of garlc in 10 seconds.

No, that is not a typo.

Place a head of garlic between two metal bowls, shake vigorously for 10 seconds and voila. Instant peeled cloves.

That being said, I do not know when I will ever use an entire head of garlic as I do not foresee myself ever in that situation but it is good to know.

The method I use is a variation of the one I once learned from my mom -- place garlic clove on cutting board, place cleaver on top of clove, whack with the heel of your hand on top of cleaver; instant peeled clove. A little smashed or bruised, but you can't make an omelette without breaking an egg. Time: I dunno, 1 or 2 seconds maybe?

I don't think El Gordo is advocating to stop doing everything the right way as we each choose our own shortcuts. It's just that pre-peeled garlic cloves is something I will never be able to wrap my head around. Ever.

edit: spelling

Seen the video, and it's great...but again, if the garlic tastes the same...what's the point?

When i don't have pre-peeled i use the method you mention, except sometimes i don't want semi-crushed clove, i want them whole....

To each their own of course, but you fail to address the main point "does it taste different pre-peeled, in a side by side blind tasting" ?

[SobaAddict70]

I should know better than commenting on a thread on eG about kitchen shortcuts, but I will anyway...

Pre-peeled garlic? It takes at most, 5 seconds. Leaving aside the issue of someone with arthritic hands, typing this post took longer than the amount of time it would have taken for me to peel a couple of cloves of garlic.

I should time myself the next time I do it and make a note of it so I can post in this thread as proof.

Maybe, for 1 clove. How about 40?

And if it tastes the same, which to me it does, what's the point? There are no awards for performing more work for no reason.

There is a video currently circulating on Facebook where someone in one of Saveur's test kitchens "peels" a head of garlc in 10 seconds.

No, that is not a typo.

Place a head of garlic between two metal bowls, shake vigorously for 10 seconds and voila. Instant peeled cloves.

That being said, I do not know when I will ever use an entire head of garlic as I do not foresee myself ever in that situation but it is good to know.

The method I use is a variation of the one I once learned from my mom -- place garlic clove on cutting board, place cleaver on top of clove, whack with the heel of your hand on top of cleaver; instant peeled clove. A little smashed or bruised, but you can't make an omelette without breaking an egg. Time: I dunno, 1 or 2 seconds maybe?

I don't think El Gordo is advocating to stop doing everything the right way as we each choose our own shortcuts. It's just that pre-peeled garlic cloves is something I will never be able to wrap my head around. Ever.

edit: spelling

Seen the video, and it's great...but again, if the garlic tastes the same...what's the point?

When i don't have pre-peeled i use the method you mention, except sometimes i don't want semi-crushed clove, i want them whole....

To each their own of course, but you fail to address the main point "does it taste different pre-peeled, in a side by side blind tasting" ?

I wasn't aware I needed to...?

If you like pre-peeled, then use them. Why should it matter what I think?

Personally, I prefer fresh, and I always will.

[Panaderia Canadiense]

I'll admit to having in my freezer bags of pre-pulped frozen fruit for making juice. Sometimes I just can't be arsed to strain the seeds out of fresh Mora or Naranjilla juices, and the pre-pulped stuff is seedless....

[gfweb]

Ah, eGullet, the place where people argue about peeling garlic.

[Aloha Steve]

" if the garlic tastes the same...what's the point?"

I remember in a different thread the taste of fresh garlic vs. bought already peeled garlic, elephant garlic, and freeze dried garlic was discussed.

I came away from it that fresh garlic (however you prepare it) tastes different. Does it not?

[jmolinari]

I wasn't aware I needed to...?

If you like pre-peeled, then use them. Why should it matter what I think?

Personally, I prefer fresh, and I always will.

You're right, you don't. I apologize. To each their own of course. My point was simply "if it tastes the same, why do extra work"..that's all.

[Shelby]

Ah, eGullet, the place where people argue about peeling garlic.

Yes! I love it!

[Aloha Steve]

Ah, eGullet, the place where people argue about peeling garlic.

Yes! I love it!

LOL certainly not as exciting as gutting a deer!

[Dakki]

Ah, eGullet, the place where people argue about peeling garlic.

Yes! I love it!

LOL certainly not as exciting as gutting a deer!

Ask two Gulleteers and get three opinions.

Hey, arguing is fun too.

[Will]

I can peel a clove of garlic in about 2 seconds. Chop off the end, smash, or gently press, depending on the desired result, with the flat of a knife blade. Mincing finely, of course, is a different story, but given that we're talking about peeled (vs. pre-minced garlic).... I just don't see how anyone uses enough garlic at home to need pre-peeled garlic. Even if you need a whole lot at once, the method shown in the Saveur video should be fast enough.

If I'm using garlic for a number of different dishes within a 3 hour period, I will often mince a lot at once and keep it under some oil for convenience.

[Snadra]

I use the method described here when browning smaller pieces of meat for a braised dish. Makes life much easier!

I rarely bother with chicken stock - most soups I make I just use water instead. Which made me rather happy to see Michael Ruhlman's onion soup recipe. I just don't see soup as an economical dish if you have to spend hours making a stock using ingredients that will only get discarded. It's different if it's playing a starring role, obviously! But my go-to vegetable soup uses only veg, water and seasonings and you'd never find it wanting in flavour.

And I peel my own garlic for the same reason I don't buy pre-cut melons and pumpkins from the green grocer: I don't trust their cleanliness. Also, I can keep unpeeled garlic out of the fridge, whereas the peeled stuff probably ought to be kept chilled.

[annabelle]

Lipton Onion Soup is a lifesaver when making pot roast.

[Peter the eater]

I do not remove the seeds from tomatoes.

well at least I hope you peel them...

I'd rather eat tomato seeds than tomato skin. The food processor makes short work of both.

Last week I watched Jamie Oliver make a festive green salad. With a knife he chopped a bunch of apples then threw them in claiming all the best flavour's in the seeds and core. Count me out.

[annabelle]

That's kind of dumb since apple seeds contain toxins. Granted, you'd have to eat a LOT of them, but still. You aren't supposed to feed apple cores to dogs because of that.

[Nyleve Baar]

There is a video currently circulating on Facebook where someone in one of Saveur's test kitchens "peels" a head of garlc in 10 seconds.

No, that is not a typo.

Place a head of garlic between two metal bowls, shake vigorously for 10 seconds and voila. Instant peeled cloves.

My son taught me that one a few weeks ago and it's hilarious fun. I sometimes use my cocktail shaker to peel the garlic - it's like a magic trick! Just throw them in there and shake for a while. Remove the lid and pour out peeled garlic cloves. Oh come on - you can't resist!

[liuzhou]

For those who haven't seen it, the 10 second garlic peeling video is on YouTube

.

[Fantastic Mr Fox]

After making dinner tonight..."spag and balls"...I acknowledge the following:

- I have no issues with using bottled pasta sauce

- I put the raw meat balls directly in to the simmering sauce rather than cooking them first

- I always make the whole box of pasta

- I use the same spoon to stir the sauce as I do to stir the pasta

Addition...I use powered "spices" to flavor the meat, onion powder, garlic powder, etc.

Edited January 4, 2012 by Fantastic Mr Fox (log)

[liuzhou]

I put the raw meat balls directly in to the simmering sauce rather than cooking them first

Me too. Always.

[annachan]

I put the raw meat balls directly in to the simmering sauce rather than cooking them first

Me too. Always.

I like it better that way. Meat can flavor sauce and vice versa.

[LindaK]

Much as I appreciate good coffee, I'm more than grateful for decent pre-ground stuff first thing in the morning when trying to morph from zombie to human being.

[Fantastic Mr Fox]

Much as I appreciate good coffee, I'm more than grateful for decent pre-ground stuff first thing in the morning when trying to morph from zombie to human being.

The ultimate in this vein is the K-Cup. I love them...but not on the weekend.

[lindag]

The ultimate in this vein is the K-Cup. I love them...but not on the weekend.

I'm not a coffee snob but the K-cups, to me, always taste a little too much like instant coffee.

I'll stick with my Mochamaster, great coffee in under 5 minutes.

Edited January 4, 2012 by heidih
Fix quote tags (log)