How can I avoid the garlic hassle in my White Chicken Chilli recipe?

[Jenni]

I made it over the weekend .... it was so good. BUT I hated the garlic part! Is there a graceful way to do this? I also think for this one ya need gloves, garlic will just stay on your hands. I didn't have gloves so I stuck my hands in ziplock bags Any tips to get the garlic out better or easier??? I would love to make it at a show but I must tackle this garlic problem...

 

[VeronicaW]

I let the garlic cool for about 5-7 minutes and use a fork to spear each clove, works great!

I agree this recipe rocks! I've made it 3 times already, but all on the stove top, since I had to thaw and brown the chicken anyways!

 

[Teresa Lynn]

it isn't garlicky and won't stay on your hands like uncooked

 

[KellyTheChef]

I felt like it needed to cook longer than what it called for. Once cooled, I could push out the entire (whole) clove, instead of it just "mushing" out like it would if it had been oven roasted for a long time.

I agree with Teresa, though....you don't get that "garlicy" smell on your fingers since it is cooked and VERY MELLOW in flavor at that point.

If I were doing this at a show, though, I would certainly precook the garlic so it had plenty of time to cool.

 

[Jenni]

I felt like it needed to cook longer than what it called for. Once cooled, I could push out the entire (whole) clove, instead of it just "mushing" out like it would if it had been oven roasted for a long time.

I agree with Teresa, though....you don't get that "garlicy" smell on your fingers since it is cooked and VERY MELLOW in flavor at that point.

If I were doing this at a show, though, I would certainly precook the garlic so it had plenty of time to cool.

Thanks for the pre-cooking tip... makes since those puppies were hot!

 

[AmaraJ]

I would definately feel how soft the cloves are after the inital cooking time. I felt they needed to go back in for at least another 2-3 minutes. Then, they were super easy to squeeze out. I just went for it with my hands...figured they'd get nice and soft from the olive oil!
I'm making it for a show tomorrow and it is something that I will do as soon as I get to the Host's house so it has time to cool.

 

[rennea]

You can also rub your hands on stainless steel, this takes the smell of garlic and onions off your hands. I have a SS thingy called "clean a way" you can get them at kitchen stores and I keep it with my soap by my sink.

 

[laylaleigh]

I made this last night. It was great but I would not do all that garlic mess at a show. I didn't test my garlic right out of the microwave. By the time it cooled and I started to push it out I realize I should have cooked it longer. Now I know for next time!

 

[Stephaniecafe]

I buy pre-peeled garlic and roast it that way. You need to keep the cover on the bowl for the proper steaming, and allow the lid to stay on for 5-10 minutes or so before mashing, but his works for me. The recipe says 48 cloves, but if the cloves are large, it is more like 30. It is important if you are steaming in the microwave to leave covered when cooling so it will continue to cook.