Cocktail shaker works good too, provided you don’t over load it. They need enough space to knock around.
Were you using hard neck or soft neck garlic? She seems to have hard neck in the video. Hard neck skins are harder, less firmly attached to the cloves and fairly easy to split along their seams. Soft neck skins are papery, flexible, firmly attached, and don’t like to come off in one piece no matter what you do. Figure this should work on hard neck, but on soft neck it should be awful.
Even the shaking between bowls works better with hard neck. Shit tastes better too.
It is much more regularly showing up in stores these days. Most of the supermarkets near me have regularly had it for close to a year. Its not harder to grow industrially, not significantly. Its harder to ship, the heads like to break open leading to scattered cloves instead of whole heads. The softneck has a less durable skin on the cloves, but there’s a lot more layers of paper meaning they hold together as heads when shipped. Until recently the varieties of hard neck raised in the US tended to be early season garlic as well, which won’t keep nearly as long.
Dunno what’s going on that hardneck is so available all the sudden.
