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How to Get Rid of Garlic's Stickiness

Simple Tip: Use Olive Oil to Reduce Garlic's Stickiness

Have you ever noticed how sticky garlic is? When you're peeling it, it sticks to your fingers, and when mincing, it sticks to the cutting board and knife. For years I've been annoyed by it, but recently I discovered an easy way to reduce garlic's stickiness. After you've peeled a clove, drop a tiny bit of olive oil on top. The oil lubricates the garlic and ensures that it won't stick.

Do you have a secret cooking tip that pertains to garlic? Please share with us below!

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kulikuli kulikuli 7 years
I actually buy a few cloves of garlic at a time, and store in a container of olive oil in the fridge. And not for the stickiness factor, although it helps, but it stores much much longer without sprouting when in an airtight container covered in olive oil. I also get the added bonus of garlic infused olive oil to use in my cooking. :-) I LOVE GARLIC!!!!! Also when mincing, i've been told to add a little salt. The salt will help break the garlic down and make fine mincing easier.
kulikuli kulikuli 7 years
I actually buy a few cloves of garlic at a time, and store in a container of olive oil in the fridge. And not for the stickiness factor, although it helps, but it stores much much longer without sprouting when in an airtight container covered in olive oil. I also get the added bonus of garlic infused olive oil to use in my cooking. :-) I LOVE GARLIC!!!!! Also when mincing, i've been told to add a little salt. The salt will help break the garlic down and make fine mincing easier.
doogirl doogirl 7 years
Genius! I'll be using this olive oil trick because I use a lot of garlic!
doogirl doogirl 7 years
Genius! I'll be using this olive oil trick because I use a lot of garlic!
Akasha Akasha 7 years
I prefer smashing garlic instead of putting it through the garlic press. For some reason it releases a slightly different flavor when smashed. I have a very small wood cutting board just for this. I put the garlic on the cutting board and lay a chef's knife on it flat, and then just slam it down on it with my hand a couple of times. After that I give it a few chops to separate it and then throw it in the pan, pot, whatever. The garlic flavor is much strong when smashed
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