I had two, but looks like shakran beat me to one of them.
Quote:
Originally posted by shakran
to peel a garlic clove, set it on a paper towel, put the flat a chef's knife over it, and strike the knife with your palm. Comes right off.
|
The other is using that little bit of leftover red wine that you keep for cooking to remove the seared beef/chicken/what-have-you from your searing pan or pot. Just leave it in there overnight and it should come off easier in the morning.