I can’t quite believe this would work – must try it out soon. Or better yet, get my sous-chef Nog to try it. It’ll save HOURS a week!
Have also posted this on azahar’s kitchen, which has been sadly neglected of late. Anyone have any fab recipes (with pics) they’d like to share over there?
~ swiped from Nag on the Lake ~
casa azahar 
I’ve just been smacking the cloves with the side of my cleaver for thirty years. I mean, not continuously.
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🙂
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That’s amazing. I just smash mine!
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Cool
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Scottish garlic must wear the culinary equivalent of a wetsuit. Our clove skins would never release like that. I will try it, though.
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bloody hell, I didn’t know the Scots had garlic. I thought it was all thistle and honey up there
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