In my family, there is no such thing as “too much garlic.” That applies both to the amount of garlic used in a dish, as well as the variety of foods to which garlic may be added. My problem is that while I love garlic and indeed put it in almost everything I eat, I HATE the chore of peeling and cutting fresh cloves. Yet, as even my confused self knows, fresher is better.
- The dilemma: Improve my cooking by using fresh ingredients, starting with fresh garlic.
- The solution: Get over myself and just peel and chop the dang gloves.
- The method: A new trick I discovered, courtesy of one of my aunts.