Double Blanched Garlic
- Garlic as needed
- Kosher salt
Have a bowl of ice water ready.
Remove the ends of the desired number of garlic cloves. In a small saucepan, pour in enough water to cover the garlic. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds.
Remove the cloves with a slotted spoon and immediately plunge into the ice water to stop the cooking process.
Repeat the process, again cooling the garlic by plunging it into the ice water. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.
This recipe yields as needed.