Sliced off the bottom roots of a full bulb, so thinly getting the hard bottoms of ever clove. CAREFULLY WITH A VERY SHARP KNIFE THEY WILL ALL RELEASE, AND (damn cap lock button!) much faster - The bowl is great to shake it, so the tickler for hulling full cloves is much easier, then pressing them with the side of a chef knife! - The whole bottom needs to be cut first! - NOTE - You Must Have Some Knife Skills! - You have a better chance of getting stitches with a dull knife! - Easy on the Wine!
@handsongourmet Garlic Butter - 4-5 whole heads of garlic bulbs - peel cloves, one stick of soft butter, put all in a mini chopper, pour a Good Extra Virgin olive oil into the top of a chopper with the drip holes - add enough oil (around 1/3 cup) so when refrigerated, it will spread like the soft butter in the tubs. Use small tubs to store it in. Nice to have a ready spreadable Garlic Butter anytime you want to spread, or add a tablespoon or 2 to a recipe! - This Freezes so well! - Make a bunch!
I think she was just showing her muscles. It never worked for me.
manjeetonutube 3 weeks ago
Sliced off the bottom roots of a full bulb, so thinly getting the hard bottoms of ever clove. CAREFULLY WITH A VERY SHARP KNIFE THEY WILL ALL RELEASE, AND (damn cap lock button!) much faster - The bowl is great to shake it, so the tickler for hulling full cloves is much easier, then pressing them with the side of a chef knife! - The whole bottom needs to be cut first! - NOTE - You Must Have Some Knife Skills! - You have a better chance of getting stitches with a dull knife! - Easy on the Wine!
HonestJohn60 4 weeks ago
@HonestJohn60 thank you for your comment. We'll try cutting the bottom off next time.
handsongourmet 3 weeks ago
@handsongourmet Garlic Butter - 4-5 whole heads of garlic bulbs - peel cloves, one stick of soft butter, put all in a mini chopper, pour a Good Extra Virgin olive oil into the top of a chopper with the drip holes - add enough oil (around 1/3 cup) so when refrigerated, it will spread like the soft butter in the tubs. Use small tubs to store it in. Nice to have a ready spreadable Garlic Butter anytime you want to spread, or add a tablespoon or 2 to a recipe! - This Freezes so well! - Make a bunch!
HonestJohn60 3 weeks ago
Shake it harder and it would work "all the way".
dynomaxtransam 1 month ago 2
@dynomaxtransam thank you! We realized this upon further testing. Great method of peeling garlic.
handsongourmet 1 month ago
i get the distinct impression it's cold in that kitchen....
omagine 1 month ago
Amazing...I wish that I knew about this 20 years ago, when first starting my culinary career.
lzurich70 1 month ago 2
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It works with smaller bowls as well. The trick is high amplitude/speed and dry garlic.
haimaphil 1 month ago
It works with smaller bowls as well. The trick is high amplitude/speed and dry garlic.
haimaphil 1 month ago
May I suggest. When you are shaking it you want to try to bang the garlic at high speed from the bottom of one pot off the bottom of the other pot.
One is trying to create the affect similar to:
Just like you would smack a ping pong ball.
sparkman555 2 months ago
i know, it's amazing!! Glad you watched it.
handsongourmet 2 months ago
Thank you for testing this method out. I just watched the Saveur video and wanted to go give it a test myself. Now, I'm convinced!
jillannmckeever 2 months ago
It actually works with smaller bowls too. Easier to shake the dickens out of.
Brillta 2 months ago