Originally published on Wed October 10, 2012 10:03 am
If I were rich, I might hire a sous chef. But for now, I'm learning to cheat time. And here's a new way I've stumbled upon to save a minute or two every time I use garlic.
Toss it in the microwave. I put the whole bulb in — 15 to 20 seconds will do the trick. It makes peeling much easier. The cloves practically slide -– or pop — out of their skins, though I won't make any promises about stickiness.
But, since I'm on the science desk, I have to ask, how does it work?
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