Tips, tricks or hacks.

[SandwichShortOfAPicnic]

If you have a kitchen tip that you find useful or a ‘hack’ as they seem to be called now that you want to try post it here.

 

[SandwichShortOfAPicnic]

I’ll kick it off with this one I saw (which I’m sure some of you on here probably already know) where if you want to roast garlic bulbs rather than slice the top off you slice the bottom off because the garlic can’t wait to pop out of that end!

Before -

After -

It was so much easier than slicing the top off, I lost a lot less garlic with slicing the bottom off too.

 

[msmofet]

I've never roasted garlic because cutting the top off seemed a pain. This looks easier. I've seen many methods.
How do you roast them?

 

[SandwichShortOfAPicnic]

I've never roasted garlic because cutting the top off seemed a pain. This looks easier. I've seen many methods.
How do you roast them?

Those ones weren’t actually roasted, they went alongside a joint I slow cooked for a long, long time
It’s easier than roasting if you’re slow cooking something, chuck ‘em in and leave them be.
The most important thing is to coat the cut end in oil (I use a good spray oil) and enclose them in foil.
It’s 40-45 mins for roasting (jab them with a fork to check they’re done) and if not soft another 15 mins will do it.

Or slow cook them forever (ish)

ps cutting the bottoms off is definitely easier.

 

[JAS_OH1]

I often don't fully roast garlic that I want to use for something else, and I don't cut the bottoms or the tops off in that case since I am going to be storing it in the refrigerator until I need a clove or 2. I cook it until it's somewhat soft and the "paper" peels off easily after that. Then I can chop it into soups, stews, etc as needed. If I want to have supersoft roasted garlic for smearing on bread, then I will cut the ends off before roasting. I usually do the tops but I am going to try SandwichShortOfAPicnic's method next time.

 

[karadekoolaid]

Sometime in the past, I bought a grill thingy (it's not a pan, just a foot-long solid iron griddle, with ridges) which heats up like a BBQ grill. I separate the cloves and just put them on there. They roast in no time and the garlic squeezes out all soft and creamy.

 

[Barriehie]

I've popped the cloves in the microwave for 8 seconds and they squeeze right out when cool enough to handle.

 

[JAS_OH1]

I've popped the cloves in the microwave for 8 seconds and they squeeze right out when cool enough to handle.

I've done that too! I have also put them in too long and had them get very hard, LOL. I think Morning Glory did that once and then turned them into garlic powder?

 

[karadekoolaid]

Probably a hack you already know, but way cleaner and quicker than a frying pan...
Kitchen roll; slices of bacon on top; more kitchen roll on top. Microwave for 90 seconds. Wonderful crispy bacon. No fat splattered all over the kitchen or on the fresh T-shirt I just put on.

 

[Barriehie]

Get that about the T-shirt! I should get some that are the colors of the foods I make a mess with...

 

[JAS_OH1]

I bake bacon in the oven on a baking tray with parchment paper, 1-2 lbs at a time, and keep it in a ziplock in the refrigerator with a paper towel. It comes out evenly cooked and crisp, then I can just take out a few strips as needed. I used to do the microwave method but it made the inside of my microwave smell.

 

[SandwichShortOfAPicnic]

I had a clove mashed over a slice of bread in my tomato sandwich. Heavenly.

 

[Barriehie]

i had a clove mashed over a slice of bread in my tomato sandwich. Heavenly.

Lots of homemade mayo yes???

 

[SandwichShortOfAPicnic]

Lots of homemade mayo yes???

Absolutely!

 

[badjak]

When grinding garlic (or chili's, ginger etc) in pestle and mortar, add some coarse salt. It makes it easier

Add a little oil when mincing by knife on a cutting board. It prevents the pieces from flying everywhere

Put used (dry) tea bags in a jar with methylated spirits, thinners or turpetine to make easy fire lighters for your charcoal bbq/grill