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knives

Italian grandmothering

  • 8th Aug, 2005 at 11:58 PM


Yellow
Originally uploaded by sfllaw.

I made a massive batch of tomato gravy tonight, replete with handfuls of basil, and stuck most of it in the freezer. I think I shall have some for supper tomorrow, but right now I am very hot and very tired.

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( 4 comments — Leave a comment )
spider88
9th Aug, 2005 06:35 (UTC)
I tried to cook tonight. I made chicken-cabbage stew. With stewed tomatoes, celery, red bell pepper, onion, garlic. It's passable.

Could you explain how to properly peel garlic? :)
sfllaw
9th Aug, 2005 14:24 (UTC)
Peeling garlic is done by the clove, so I presume you have separated one off the bulb. Once you have the clove of garlic, cut off the woody part at the bottom. Then, with the flat of a large knife, gently crush the clove. The skin should have come apart from the flesh and you can simply take it off and discard it.
dcoombs
9th Aug, 2005 14:31 (UTC)
Simon's suggestion is good if you are crushing the garlic. If you don't want to crush it (if you're slicing it or using it whole instead), then cut off the woody part at the bottom, grab the clove firmly, with both hands, and twist. You should hear the skin crack or pop, separating from the flesh, and you should be able to peel it off pretty easily. If not, twist harder. :)
spider88
10th Aug, 2005 05:10 (UTC)
Oooh, I'll have to try that. I keep resorting to either crushed garlic or getting bits of garlic under my fingernails. Thanks!
( 4 comments — Leave a comment )