Garlic is a delicious and fragrant member of the onion family. It can be eaten raw or cooked. Blanching garlic mellows its flavor and makes it a little milder.
How To Blanch Garlic
Garlic is a member of the Allium family, and shares some of the same health benefits as onions. It’s a good source of vitamins C and B6, manganese, and selenium. To blanch garlic, first cut off the root end and the stem. Cut the garlic head in half crosswise. Peel off the outer layer of skin. Bring a pot of water to a boil, then add the garlic. Boil for one minute. Drain the garlic
-Garlic -Water -Bowl -Potato masher or slotted spoon -Ice water bath
- Boil water in a pot
- Add garlic cloves to the boiling water
- Let the garlic cloves boil for 2 minutes strain the garlic cloves and place them in a bowl of ice water let the garlic cloves
-Garlic can be blanched to remove the skin and make it easier to peel. -To blanch garlic, place the cloves in a saucepan and cover with boiling water. -Cook for 1-2 minutes, then drain and cool under cold water. -The skin can now be easily removed.
Frequently Asked Questions
How Do You Blanch And Peel Garlic?
To blanch garlic, first peel off the skin. Cut the top off of the garlic bulb and cut in half crosswise. Place the garlic in a small saucepan and cover with water. Bring to a boil over high heat. Boil for 2 minutes. Drain the garlic and place it in a bowl of ice water. When the garlic is cool, remove it from the ice water and peel off the skin.
How Do You Pre Peel Garlic?
To pre-peel garlic, you can either cut off the top of the bulb and peel the cloves off one by one, or smash the bulb with the flat side of a knife so that the cloves detach from the skin.
What Is The Easiest Way To Peel Garlic Skin?
One of the easiest ways to peel garlic skin is to smash the cloves with the side of a knife, then peel off the skin.
In Closing
To blanch garlic, first peel off the skin. Cut the garlic cloves in half crosswise, then place them in a heat-proof bowl. Bring a pot of water to a boil and pour it over the garlic. Let it sit for 1 minute, then drain and cool.