Garlic is a tasty onion-related bulb commonly found in many dishes to add flavor and zest. Using a large amount of garlic can be time consuming as each clove has its own skin. While raw garlic can be peeled for chopping or mincing by using the technique of flattening the clove with a knife, another technique removes the skin from the cloves whole. Blanching allows the skin to separate from the garlic, and also reduces the bitterness to the flavor.
Clean and separate the cloves from the outer skin and roots of the bulb. Peel off the outer skin later then pull each individual clove off the bunch.
Place the cloves in a pot, and cover with cold water.
Bring the water to a rolling boil.
Strain the garlic as soon as the water boils.
Place the garlic back in the pot and cover with cold water again. Bring to a boil once again. Strain the garlic and add cold water to the pot, bringing the water to a boil a third time.
Run cold water into the pot after the water boils the third time, gradually cooling the garlic. The skin should peel away from the cloves easily to be discarded after the blanching.
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