Garlic, despite its specific taste and smell, is one of the most popular spices for a wide variety of dishes. This small and inconspicuous vegetable can work wonders: it improves intestinal activity, regulates the functioning of the respiratory system, and has a strong bactericidal effect. However, the process of peeling small cloves of garlic is not the easiest and most enjoyable exercise. There are several secrets to cleaning garlic quickly.
It is necessary
- - knife;
- - cutting board;
- - silicone tube;
- - pan;
- - skimmer;
- - water.
Instructions
Step 1
Remove the top layer of the husk from the head of garlic and separate the cloves from each other. Take a garlic wedge and cut off the base and top. Place the clove on a cutting board and gently press down on it with the blade of a kitchen knife, aligning it horizontally to the tabletop. Press on the lobule before you hear a characteristic click. It means that the husk has separated from the garlic and you can start cleaning the other cloves.
Step 2
Another option for peeling garlic allows you to free several cloves from the skin at the same time. Divide the head into pieces. Then take the cloves and roll them with your palm on a flat and hard surface. Once the husks have come off, peel the next batch of garlic in the same way.
Step 3
By the way, a special device for cleaning garlic operates on the same principle. It is a silicone tube about 10 cm long with serrated edges. Dip a clove of garlic inside to clean. Press lightly on the tube and roll it across the table. After that, simply shake out the peeled clove and skin from it.
Step 4
Ordinary water significantly speeds up the purification process. Pour cold water over the separated garlic cloves and let sit for 10 minutes. During this time, the husk will get wet and lag behind the garlic much easier. A faster method involves processing vegetables with boiled water. Dip the garlic cloves in a saucepan of boiling water and leave them there for no more than half a minute. Remove with a slotted spoon and cool well. Press down on the cloves and remove the softened skin from them. This method is quite effective, but when garlic is cooked, a large amount of vitamins and phytoncides evaporate from it.
