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How to peel the garlic correctly: watch the video – Italian Cuisine

How to peel the garlic correctly: watch the video


Do you want spaghetti with garlic, oil and chilli pepper? Let's start by cleaning the garlic clove!

Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

How to peel the garlic?

The makeup to properly peel the garlic is water. Dip the slices into cold water and let them soak for a few minutes, in this way the peel it will come off very easily directly with your fingers.

The second step is of fundamental importance, in particular if you have to use it raw. Cut it along the length and ed eliminate the internal germ (also called soul): this part of the garlic could be more difficult to digest or compromising the success of the dish due to its too intense flavor.

If you crush the garlic, it will be more difficult to clean it, but you can do it if you simply wish perfume the oil of a sauce. It may suffice to crush the clove with the palm of your hand, so that it releases its aroma, sauté it and remove it halfway through cooking. In this way it will be even more difficult to burn, ruining the flavor of the dish.

How to get rid of the smell of garlic from your hands

Peeling the garlic scares you because you don't want the smell to persist on your hands? Don't worry, there are different solutions. In addition to Marseille soap and citrus flavored soap, you can wash your hands with White vinegar, lemon or with water and bicarbonate. Another method is to spread some toothpaste on the fingers, leave for a few minutes and then rinse. Even the leaves of parsley help eliminate unpleasant odor, just rub them well on your fingers!

Brigadeiros

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A favourite Brazilian chocolaty sweet that is chewy like a bonbon. Easy to make and scrumptious to eat, serve them in little cake cases for easy pick up. These classic Brigadeiros would make the perfect food gift for friends and family. If preferred coat in multi-coloured sugar strands instead – ideal for kids parties. These simple treats only take 40 mins to make and just delicious.

  • Serves: 4

  • Prep time: 25 mins

    plus cooling time

  • Cooking time: 15 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add finely grated orange rind for a zest twist, and try rolling the mixture in different coloured cake decorations for a colourful display.

Ingredients

  • 397g can sweetened condensed milk
  • 4tbsp cocoa powder
  • ¼tsp salt
  • 30g unsalted butter
  • 1tsp vanilla extract
  • Chocolate strands for decoration

Method

  1. Pour the condensed milk into a heavy based saucepan. Sift the cocoa powder on top and mix in along with the salt.
  2. Cook, stirring constantly, over a low heat, keeping the mixture barely simmering to prevent burning and sticking and cook for 10-15 mins, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
  3. Remove from heat and stir in the butter and the vanilla. Scrape into a heatproof bowl and leave to cool then chill for about 30 mins.
  4. Divide the mixture into approx.20 pieces and each piece into a ball – if the mixture is too sticky to handle, brush your hands light with a little vegetable oil.
  5. Put the chocolate strands on a small plate and roll each sweetie in the strands to coat all over then place in a small cake case and chill until ready to serve.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Passata

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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