Cooking with JPost.
Video: Eli Mandelbaum
Chef Yochanan Lambiase explores the world of modern Kosher cuisine, and reveals some of the best-kept secrets of professional Kosher chefs.
Check out this amazing neat peeling garlic trick without even using a knife. Yep, that's it. A pot with a lid, a solid cutting board, a quick shake and you're 10 seconds away from a bunch of naked garlic cloves.
The great thing is that you don’t just have to limit yourself to one head. Throw in a whole bunch and you can use the garlic for infusing olive oil, making a quick pesto and much more. What you will need
- Unpeeled garlic
- A pot
- The lid belonging to the pot
- Your hands
STEP ONE: A smashing good time
No super-human strength necessary. Using the palm of your hand, give the garlic a "good old bang." You can even do it twice if you'd like.
About the chef
- If you want to store your pre-peeled garlic cloves, put them in olive oil. They will last much longer, and you will find yourself enjoying a nice garlic-flavored olive oil. Simply superb.
Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with Jpost.com, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at firstname.lastname@example.org for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events.
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