Executive Food Editor Todd Coleman shows us an amazing trick for peeling an entire head of garlic in less than 10 seconds - no acrid fingernails, no knife required.
What you'll need: 2 deep bowls of equal size
1. Smash the head of garlic with the heel of your hand.
2. Sweep the cloves into one bowl.
3. Invert the second bowl over the top of the first bowl.
4. Hold the bowls together where the rims meet and shake the dickens out of them.
Voilà! You have peeled garlic in less than ten seconds.
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Recipe from Saveur:
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise. Aïoli will keep, refrigerated and covered, for up to 3 days. Makes 1 cup.
2 tsp. fresh lemon juice
1 egg yolk, at room temperature
1 clove garlic, minced and smashed into a paste
1 cup pale golden extra-virgin olive oil
Kosher salt to taste
1. Drape a tea towel over a 5-qt. pot and set a medium bowl inside pot so it nestles inside snugly. Add lemon juice, egg yolk, and garlic to bowl and beat until well combined.
2. Transfer oil to a measuring cup with a spout; while whisking vigorously, drizzle a few drops of oil into bowl with egg mixture. Still whisking, drizzle in a few more drops, and continue to whisk vigorously until egg mixture is very thick and emulsified. Gradually add remaining oil in a very thin stream while whisking vigorously until the aïoli is smooth, pale yellow, and emulsified. Season with salt.
3.Whisk in 2 tsp. water for a thinner aïoli.