Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 10

Remove outer layers of papery skin from the head of garlic, then ease out as many cloves as you need for your recipe (photo 1). Store the rest of the head in a cool, dry place, but not in the fridge, where it may taint milk and eggs and other foods.

Slice off the base and the tip of the clove (photo 2). If you are going to chop or crush the garlic, the easiest way to get the skin off is to place the clove flat on the chopping board, then press the bowl of a wooden spoon down on it firmly, crushing it gently (photo 3). Now the skin will almost fall off.

If, on the other hand, you intend to slice the clove, or keep it whole, pull the skin away bit by bit with your fingers. Any skin that sticks can be loosened by running the blade of the knife, held at an angle to the clove, firmly down the skin.