Cooking tip

[nancylebov]

If you're using fresh garlic, microwave it for ten seconds, and the "paper" will slip right off the cloves. I haven't experimented, but it probably helps to separate the cloves first.

Comments

[quarkwiz.livejournal.com]

Thanks; good tip! Does it leave the microwave all garlicky, though? (I'd think ten seconds wouldn't be long enough to do so.)

[nancylebov.livejournal.com]

I don't know about the microwave--I assume you're talking about smell rather than exploding garlic. I didn't notice a garlic smell, but I wasn't really checking. The garlic didn't explode. It was a little hot to the touch, but still basically raw.