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Cut both ends off. Use compressed air to peel


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My mother in law would dip them in hot water with a little calgon in it.


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I generally microwave garlic cloves (as suggested by nachito above). 3-5 cloves 12 seconds works for me. Alternatively you can heat a pan and put cloves in it for a few minutes just to heat them up. That will separate the skin easily.


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For my time, though I like the concept of peeling a bunch of cloves all at once, but I don't like the cleanup of an extra gadget. I recently learned a method, essentially as described at thekitchn, for firmly yet gently smashing the clove with the side of a chef-knife; the peel then comes off effortlessly. It works faster and easier than the rubberized ...


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I built a little wooden impeller for my food processor that hits the cloves hard enough to peel them, but not hard enough to gouge or break them: The center piece is an old dough mixer blade for the food processor. The wood is maple; pine is too weak. The rubber flaps on the bottom, screwed on, keep the cloves moving so they'll collide with the wood. I've ...


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I've had a few times where it just didn't work well. I'm starting to suspect that the variety of garlic is also a factor -- I've had days where it works great, and others where it barely works, and I don't think it's an issue with technique. Unfortunately, I don't have a place near me where I can just go and buy many different varieties of garlic to test ...


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I would suggest you may not be smashing the garlic enough. You can see in the video that the first thing he does is smash the bulb quite hard with the heel of his hand. This not only separates the cloves quickly, but it also will loosen the peel on the garlic and force some of the oils out of the surface of the clove. If you separate the cloves without ...


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Fry the eggs into a very hot dry pan, turn off the heat with the pan still on, cover and wait a while. Then take the cover off and you will be able to pry the somewhat wet, but fried, eggs off using a decent spatula, with little to no egg stuck on the pan. Here's what I think is happening. The initial burst of heat provides a sufficiently high temperature ...


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Mix vinegar with fresh water then soak fish in it for 5 minutes; rinse and dry it with paper towel before marinating. This method will be able to reduce 50% fishy smell. You should not cook fish if you want to remove fishy smell 100%. Ben


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Easy way to remove Silk from corn. Use a cornsilker machine!!. Can do 15 ears a minute, removes silk from husked corm and does not damage kernels.



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