Garlic is delicious, but it can have quite a strong, distinctive flavor…
In fact, the culprit might be the “core (sprout)” in the center.
This time, I’ll show you a little fun trick to “easily remove just the core without cutting with a knife”!
It’s especially handy when you want to use a whole clove of garlic (for grating or making garlic chips) ◎
Removes bitterness and harshness!
The core part can sometimes be a little bitter.
Removing it makes the flavor cleaner.
Less likely to burn!
The sprout tends to burn faster during cooking!
Removing it helps garlic cook evenly and stay golden ◎
Easier on the stomach
The core can be tough and harder to digest.
It’s gentler for children or those with a sensitive stomach ◎
What You’ll Need
- Toothpick
- Kitchen knife
- Cutting board
Ingredients (for 1 clove)
| Ingredient | Amount |
|---|---|
| Garlic | As needed |
Garlic Core｜How to Remove
Peel off the outer skin and separate only the amount you need.
Remove the thin skin to expose the white flesh inside.
Slice off both ends of the garlic until you can clearly see the core.
(Especially on the root end, cut a little deeper to make it easier.)
From the narrower end, gently push the reverse side of a toothpick into the clove.
The sprout (core) will slide right out from the root end.
Pinch and remove the extracted core with your fingers or tweezers.
Remove the sprout with your fingers or tweezers.
If any thin skin remains inside, push it out again using a toothpick.
