DOUBLE BLANCHED GARLIC
- Kosher salt
- Have a bowl of ice water ready.
- Remove the ends of the desired number of garlic cloves. In a small saucepan, pour in enough water to cover the garlic. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds.
- Remove the cloves with a slotted spoon and immediately plunge into the ice water to stop the cooking process.
- Repeat the process, again cooling the garlic by plunging it into the ice water. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.
ABOUT THIS RECIPE
There are various ways to sweeten garlic and remove some of the bite. This is one way...very simple, very quick, and very effective. The cloves should be tender but still crunchy.