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Warning: I stopped buying pre peeled garlic and my prep times barely changed
Everyone in my kitchen swore by the 5 lb tub of pre peeled garlic from Restaurant Depot, but I switched to whole heads 4 months ago and honestly it takes me maybe 12 extra minutes on a full prep day. The stuff in the tub always tasted flat and watery in our sauces, and now the aioli and marinara actually pop. Tbh the labor math only works if you're peeling for one dish, once you're doing 3 or 4 it's a wash. Has anyone else gone back to whole garlic after getting lazy with the tubs?
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miles_young5919d ago
How many heads are you peeling on a full prep day?
5