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Le Cordon Bleu News, 07/02/2012
Peeling and de-germing garlic
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Technique

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Technique: Peeling and de-germing garlic
This month, discover Le Cordon Bleu Chefs peeling and de-germing garlic technique!
  1. Cut the base of the clove which was attached to the bulb.
  2. Do not cut all the way through and pull the skin.
  3. From the cut end, continue to pull the skin away.
  4. After peeling the garlic, split in half. The sprout will be like a comma.
  5. Gently insert the tip of the knife at the tip of the sprout and lift.
  6. Remove and discard.

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75015 Paris

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