I watched Rick Bayless make mojo de ajo on his PBS show last Saturday, and I decided that I needed some, bad. Mojo de ajo (slow cooked garlic in a bath of oil) requires tonnes of peeled garlic cloves; Chef Bayless used four whole heads. He said something like: “Yeah, peeling four heads of garlic is a drag, but it’s worth it.”
(Photo from garlichealth.wordpress.com.)
Well, flap my flippers, what popped up on my Facebook feed yesterday but this 10 second demo courtesy of Saveur mag. “How to peel a whole head of garlic in ten seconds.” I was grabbing garlic heads from the garlic/onion bin within, well, three quarters of an hour. (I read Roger Ebert’s blog posts via Facebook before I even brush my teeth.)
I promise, very soon I’ll send WordPress that 55 bucks so I can plant video directly on my web page. But until that happy day comes, just follow this link:
Lor’ lummee, It works! It involves “shaking like the dickens,” and my dickens might have involved fifteen seconds — I’m a girl and all. The second head I shook took much longer , which puzzled me until I realized that I hadn’t smashed the head hard enough to separate every clove. The smashing is an important step. I’m going to use that toolbox-to- kitchen-utensil drawer essential, the rubber mallet, next time.
I’ll talk about mojo de ajo another time and another place. But, amigos, I made it, and with my new garlic peeling skills, I’ll never be without it again. So help me God.