Will give that a go. I normally crush it a bit with the back flat blade of the knife as it releases juices and then the skins come off more easily, but that looks amazing. So long as I don’t stab myself
I can't open it... The video, not the garlic.
So that's one more thing I'll never learn.
My neighbours usually only chop up garlic when eating it raw or scattering it over cooked meats, fish, etc, as a garnish
When cooked, it usually goes in whole and unpeeled.
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