Chef Adrienne Cheatham shared one of her favorite culinary hacks with "GMA" Food that will save home cooks prep time and avoid sticky fingers.
The Harlem-based, Michelin star-raised chef who runs a pop-up dinner series, Sunday Best, posted her slice-and-shake method to effortlessly remove the paper-thin skins from garlic.
"When I need more than one clove, this is how I roll," Cheatham said of her hack. Not only does it allow you to "peel a whole weeks' worth of garlic in less than a minute, but it's also kind of fun," she said.
She added that if you know you’ll be using the fresh garlic immediately, "it's easy to do one-to-two heads and keep it in the fridge."
Once peeled and ready to go, Cheatham said, "keep them in the fridge in a container or a zip-close bag .
Instructions
Turn an entire bulb of garlic on its side. Using a sharp knife cut the root end off to reveal the cloves.
Repeat on the stem -- the top side of the bulb. Some of the cloves will start to separate.
Place all of the garlic into a stainless steel prep bowl or container. Cover with another stainless steel bowl or container so that the surface edges line up.
Shake vigorously for 30 seconds.
Remove the top container and remove just the peeled cloves.