Garlic Bulbs and Cloves

Until relatively recently, I found garlic to be very annoying to handle. It didn’t peel easily, and it was too much of a pain to mince the peeled cloves. Then, quite suddenly, I underwent a change a few months ago. I said to myself, “I love the taste of garlic, so I should change the way I work with it.”

A few months ago, I purchased a hollow rubber tube from an Italian food store. I would put one unpeeled clove of garlic into it and apply pressure while rolling it on a cutting board. After pressure has been applied, it’s easy to strip off the outer papery protective skin with my fingers.

The next step was suggested to me by Martin Scorsese’s film Goodfellas (1990), in which we see the imprisoned mafiosi slicing the cloves of garlic with a single-edged razor blade. Then, I read Anthony Bourdain’s Kitchen Confidential, in which he comes out against using a garlic crusher, recommending instead slicing the cloves fine. Now this is what I do. In my favorite Spanish rice dish, I use eight cloves of garlic prepared this way. (BTW, I now use eight cloves of garlic in my recipe, and I don’t crush the cloves.)

One thing I do not recommend is using garlic powder or bottled garlic cloves. Garlic is an amazing spice with numerous health benefits, and nowhere have I enjoyed the flavor of garlic as in the dishes I prepare using the s-l-o-w method described above.

Today’s Spanish rice was the best yet. I owe the taste to the way I process the garlic, and by using fire-roasted Hatch chiles from New Mexico for a good burn.

If you want a device to help you peel the garlic, check out these on Amazon.Com.