Beloved chef and goddess Chrissy Teigen retweeted this morning a clip of a sorceress by the name of Valentina Pestilene at work. In the expanse of 25 seconds, Valentina peels 10 cloves of garlic clean out of their papery skins by using what looks like a paring knife. Take a look:
Now, we love most of the recipes and hacks (and clap backs, honestly) that come from Chrissy, but this one seemed a little too good to be true. When word spread to the Delish kitchen team and when we watched the footage, we knew we had to put it to the test: Would this work? Would this change our relationship with garlic forever? Is this the cooking hack revolution we’ve all been waiting for?
I grabbed my favorite paring knife in the kitchen and got to work, a healthy head of fresh garlic in one hand, and a yellow Kuhn Rikon in the other, both hands quivering with anticipation. I steadied my grip and made a deliberately slow entry into the fattest clove, twisting the knife slightly off to one side. I held my breath and waited for the clove to release.
I sighed. The clove cracked, the knife had broken a small chunk off, and the rest of the clove remained firmly in place with its comrades. I tried again...and failed again. At this point, I reexamined the footage and realized my mistake: Valentina was not using a paring knife, but a custom-made shank that resembled a thicker, duller X-Acto knife. She also had technique in her movements: Hold the head of garlic upside down, insert the blade on the left side of the clove and bend the blade away to the right while holding the skin firmly in place.
Equipped with a new head of garlic and two thicker paring knives, two scissor blades, and one butter knife, I set out with newfound hope.
Two heads of garlic and one minor stab wound later, I set down all my tools in the wasteland of papery skins and allicinic carnage.
We love short cuts, but sometimes, they just don’t work. This was one of those times. Seriously, please don’t try it. It’s dangerous, requires a special tool and some serious practice, and can be pretty costly if you’re buying delicious organic local garlic. Lucky for us, we’ve already got a pretty solid tutorial on how to peel garlic, and it’s just as fast as this dark magic. And if you did give a try and now have a ridiculous amount of garlic to use up, maybe give this classic Puttanesca recipe a try tonight. There’s nothing better than eating your mistakes.
('You Might Also Like',)