And skin shallots!
My housemate got one of these and before I found out what it was I thought it was some sort of cannoli forming tool.
Personally, I find this relentless and shameless merchandising wearing very, very thin. I for one am not interest in seeing Markās kitchen draw, which I rather suspect is devoid of 99% of the crap he purports to love. I mean, I know we all have to make a living but Christ the noise to signal ratio is through the roof!
Well, maybe we could combine more than one Markās posts to create a meta post. Say we keep the original post title, āHave fun skinning garlic cloves with this rubber tube,ā but link it to this post by Mark:
Can you use a Fleshlight to peel garlic? :-0
(Side note: as discussed in another thread, BB doesnāt really care if you specifically buy one of these garlic peelers on amazon, but they do care if you click on the affiliate link (which Mark has inexplicably link shortened). Clicking on the link means that they get a cut of anything and everything you put in your amazon cart in the next 24 hours and buy within 89 days.)
1 Like
Guess I missed that thread, but thanks for the explanation. Itās a shameā¦but i guess all good things must pass (and come out the other end as a steaming turd). I used to enjoy checking BB daily, but it isnāt really worth it anymore. Itās like reading one giant late night infomercial (although at least itās interspersed by interesting bits from Cory). Auf wiener schnitzel, Mark.
Actually, I should say that Mark gets a cut. Each BBer uses their own Amazon Affiliate account ID in their links.
The details of how affiliate marketing work are interesting and highly relevant. BB should do a post on it someday.
1 Like
yes, now that i will be fascinated to read!
Time to add yourself to the list!
3 Likes
Transparency on affiliate links would be appreciated, of course, but I really donāt see any problem with BB posting links like this. I read the blog daily and I donāt mind if they post advertisey (is it a word?) articles like this one. If it helps the BB and its staff, itās fine by me.
1 Like
or get it for 108ā¬ on German Amazon! The most expensive way to peel a garlic clove haha
What I was gonna say. Five [$currency_unit]s for that seems excessive.
Just get them prepeeled. Trust me, most chefs buy them peeled. Huge timesaver and almost just as cheap as buying them whole. Why bother peeling in the first place?
I have an ugly scar on my thumb from trying to smash a clove with the side of a knife. There must be dozens of other tools or objects to accomplish that with less risk.
1 Like
Itās one of those things that makes me think āWell, this is stupidly riskyā each time I do it, but still do it anyway. As you point out, I should bash the cloves with something else, so Iāll give that a try next time.
Paulās Iron Law of Garlic: If it says two cloves, it meant to say three. Always round up.
3 Likes
Use a bench scraper.
Iāve never had that problem but then Iām generally in no particular hurry and take time to be careful. The only time Iāve ever injured myself is when I convinced myself to try slicing onions the way the TV chefs say you are supposed to, starting with horizontal cuts. I decided to let them do it the right way and Iāll keep doing it the safe way.
1 Like
Well, you have to remove your hand from under the knife, seeā¦ 
Like I said in my comment, you can easily use the bottom of a glass to smash without fear.
1 Like
Iām just going to sound like more of a wimp or scold the more I try to point out to yāall daredevils that using the flat of the knife seems like high risk with little benefit. So more importantly, does smashing garlic make a huge difference if youāre going to mince it anyway? I pretty much gave up smashing it with anything because I didnāt notice any difference.
How is using the flat of the knife a high risk? You use a broad blade, not a filleting knife or something, rest it flatwise atop the garlic clove, whap the blade (on the side, not the edge) with the heel of your hand, just hard enough to crack the paper. Youāre not looking to crush the garlic.
2 Likes
Ummā¦ because smashing it helps you remove the skin?
Most people donāt have knives sharp enough to safely cut through garlic skin, and not many people like garlic skin (even minced skin) in their food.
