A-peeling uses for whole and prepared garlic

Imagine you're fending off a group of vampires. At that moment, you probably won't be too concerned about who peeled the garlic and when! Jokes about the undead aside, this reasoning does hold up. When garlic serves a practical purpose—like enhancing a frozen pizza or warding off Dracula—it's best to grab jars of pre-peeled garlic. The same applies if you're mixing it into a pot of Sunday sauce, a hearty soup, or a surprisingly flavorful garlic bread that already uses powdered garlic. However, for something like pesto, which has a more intense flavor profile, a hands-on approach is preferable.
We often find ourselves pondering how many minutes each week we spend peeling garlic, especially when dealing with a particularly stubborn bulb. To speed things up, smashing the cloves with the side of a knife is a handy trick for peeling garlic. This method can also intensify the flavor by breaking down the garlic, so if you're aiming for a milder taste, you might want to stick with the pre-peeled option!
Recommended

The Worst Bottled Buffalo Sauce Is Made By A Popular Grocery Chain

How Many Bags Of Chips Should You Buy For A Party?

The Worst Store-Bought Marinara Sauce, According To Our Taste Test

The Grocery Shopping Trick That Encourages You To Buy More Produce
Next up