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eugenep

can i make 40 garlic clove chicken using peeled garlic?

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I just didn't want to peel all those cloves on a weeknight

 

I read that peeled garlic is just air blasted to remove the garlic skin 

 

and it seems like the skin on the garlic is just too protect it from burning in the 40 clove garlic chicken recipe 

 

if i bake it at a low temperature with foil and I don't burn it, can i use peeled garlic? 

 

...like I see no other function of the skin other than protection from the burn

 

does anyone else tried peeled garlic for this recipe and did it come out ok? 

 

thank you 


"Hmmm....what would Don Quixote do?" 

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thanks - I think I'm going to do that next time.

I made it with the skin on bc I thought it did something to the flavor etc. or had some role but I think it's just the traditional way of making 40 clove garlic chicken and has no role to play other than insulation from the burn. 

 

 


"Hmmm....what would Don Quixote do?" 

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