As I was preparing for tonight’s meat sauce, it occurred to me that some of you may benefit from this little trick I’ve been using with garlic lately. I know that the onion post was quite popular so I figured you’ll like to read more tips! The thing with onions and garlic is that they’re included in a lot of recipes… but we don’t like peeling them, do we?

Some recipes will call for minced or chopped garlic, but in some cases – such as with soups that you’ll eventually blend – it’s fine to use whole cloves of garlic.

This is what you need to do:

– snip the hard ends off your garlic clove

– smash it with the bottom of a flat glass

– remove the skin which has separated itself

You may have relieved some stress in the process 🙂

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