As someone who makes a lot of Korean food, this is the best method for getting garlic peeled!— πππππππππ ✣ ππππ π (@VPestilenZ) June 17, 2019
π pic.twitter.com/14GGJDQhRj
You must first cut around the root to loosen them.
The next guy takes 4 minutes to tell you what he could say in fifteen seconds.
But he's nice enough.
And at the first instance of the word "out" you know precisely he's from Canada.
And then his hat proves it.
See, we show you these odd garlic and detective type things here at Lem's.
How does stainless steel remove the odor of garlic from your hands?
Ew, ew, ew, lemme guess, lemme guess. *waves hand frantically.*
Well, it's gotta be chemistry.
The garlic odor is from sulfur molecules. An element in stainless steel attracts the molecules or the ions.
At home I use the chef's knife that smashed the garlic. Or I use the faucet. And they both work. The sink is steel and that also works.
So there I am sniffing my fingers going, "f'k'n-A this steel thing really does work."
Huffington Post for the win.
Huffington Post is like Denver. They're perfectly lovely places until they talk about politics. Then they're drop dead bat-poop crazy. And there is no repair for them.
3 comments:
We got a lotta basil so I'll be making pesto. I'll try this.
I have a knack for buying garlic that has way too many skinny little cloves that you can't do anything with.
I’m guessing that chromium in breaks and binds -S—S- bonds. Bags would know because he knows stainless.
But aren’t some of those stinky molecules in garlic healthful and beneficial? Why diminish them. There is prolly a wise Italian cooking rule on what to cook garlic in.
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