Easily Extract Roasted Garlic Cloves With This Tool
I fry a lot of garlic. Deeply aromatic, lightly caramelized cloves are wonderful to grind in tomato sauce, spread on top of a steak or spread directly on a piece of good bread. However, extracting them from the article is rather difficult.
Traditional kitchen wisdom suggests squeezing garlic out of the house, but doing so can end up with a lot of garlic on your hands (okay) and leaving a fair amount of garlic behind (vaguely awful). The solution is elegant: use a two-pronged pickling fork.
The tiny fork is small enough to fit inside the skin of almost any single clove, and allows you to pull out the entire clove without crushing it. Simply insert the prongs along the edge of the clove, hook the small teeth into it, and pull gently to remove the clove without leaving a precious onion.