{"id":325,"date":"2014-05-12T10:49:42","date_gmt":"2014-05-12T08:49:42","guid":{"rendered":"https:\/\/ingmar.app\/blog\/?p=325"},"modified":"2017-04-07T21:03:54","modified_gmt":"2017-04-07T19:03:54","slug":"simple-tricks-to-peel-garlic-in-no-time","status":"publish","type":"post","link":"https:\/\/ingmar.app\/blog\/simple-tricks-to-peel-garlic-in-no-time\/","title":{"rendered":"Simple tricks to peel garlic in no time"},"content":{"rendered":"

\"Garlic<\/a><\/p>\n

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Garlic in the French culture. Oui oui.<\/strong><\/p>\n

The image of the Frenchman in his beret with a garlic baguette is a cliche, but there is a truth to it.<\/p>\n

The functions of garlic, they are incredible! We all know that it has medicinal qualities, that it has antioxidants, and that it lowers blood pressure. Some people take it in capsule form now, rather than eating it; and now that it is easier to consume, you can have more of it, and with fewer side-effects. (Garlic breath is only an English problem; the French do not care.)<\/p>\n

But garlic is first and foremost a delicious condiment; it increases the flavour of any dish. There is hardly any effort to cook it. You can throw it into any omelette or any stew to improve the flavour. Roast garlic cloves in the oven and spread them on a nice baguette. Open a bottle of wine. That is all you need. You’re in France.<\/p>\n

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Here’s a simple trick to peel a garlic clove<\/strong><\/p>\n