If you're buying peeled garlic from China, there is absolutely a guy with burned off fingers sitting in a prison somewhere peeling garlic by hand
Thing is if you did hand peel it every day the same people would then say you're lazy for not growing it yourself. Why aren't you growing 18lbs of garlic a week?!!!!????!!
Gross. Vegetable oil is terrible for you.
So we take this jar of garlic…
18 pounds a week is almost what we use in our house.
Whining about peeling garlic… poor baby. Be a cook longer then a few years then come back and talk on cam.
Shame take perfectly good garlic and ruin it with vegetable oil I think I probably would have used avocado oil I think that wouldn't have set up like olive oil.
Petroleum is made from plants. There isn't much of a difference between vegetable oil and Petroleum
We used to soak the garlic heads in water and then peel, legit like 10 times easier, still obviously a pain in the ass and we'd only do it about once or twice a week
Thanks for sharing; I always find all the prep work for restaurants fascinating to learn about
You use a huge amount of garlic. It is obvious that you should buy the jar. I don't dare to imagine the garlic smell on the dishes. Here in Italy a jar like that would be enough for a restaurant for 2 weeks, and in any case they would buy fresh garlic to peel.
“we don’t use jarlic”
proceeds to make jarlic
How can you resist not smelling those freshly cut garlic?
If you're buying peeled garlic from China, there is absolutely a guy with burned off fingers sitting in a prison somewhere peeling garlic by hand
Thing is if you did hand peel it every day the same people would then say you're lazy for not growing it yourself. Why aren't you growing 18lbs of garlic a week?!!!!????!!
Gross. Vegetable oil is terrible for you.
So we take this jar of garlic…
18 pounds a week is almost what we use in our house.
Whining about peeling garlic… poor baby. Be a cook longer then a few years then come back and talk on cam.
Shame take perfectly good garlic and ruin it with vegetable oil I think I probably would have used avocado oil I think that wouldn't have set up like olive oil.
Petroleum is made from plants. There isn't much of a difference between vegetable oil and Petroleum
We used to soak the garlic heads in water and then peel, legit like 10 times easier, still obviously a pain in the ass and we'd only do it about once or twice a week
Thanks for sharing; I always find all the prep work for restaurants fascinating to learn about
You use a huge amount of garlic. It is obvious that you should buy the jar. I don't dare to imagine the garlic smell on the dishes. Here in Italy a jar like that would be enough for a restaurant for 2 weeks, and in any case they would buy fresh garlic to peel.
“we don’t use jarlic”
proceeds to make jarlic
How can you resist not smelling those freshly cut garlic?