It’s February so time to check in on your NYE resolutions. How’s it going? When you think about it, resolutions are really about one thing: habits. As in, either you’re looking to:
- get new ones
- eighty-six the old ones that aren’t working for you or
- return to the ones you ditched back in December (temporarily).
If you’re in the midst of a change on the habit front, then you might be feeling the pain. Still, play through it and eventually you’ll find yourself the proud owner of a few shiny new habits. And really, habits are where it’s at cuz habits are easy. No one really thinks too hard about brushing their teeth (except for four-year-olds) or putting the white wine immediately into the fridge on a Friday night, amiright?
One of my (more redeeming*) habits is always trying to find a faster way to do something. Sure, it probably has something to do with the fact that I’m
a wee bit impatient, but that’s irrelevant—all you need to know is that this habit is helpful for ultra-busy cooks who aren’t home all day and need to go from zero to dinner in less time than it takes to Uber Eats yo pizza (which, of course, is totally unnecessary with Deb’s pizza dough for busy people).
With that, today kicks off a new series called “Do it faster” where I scour the interwebs for a faster way to tackle everyday cooking tasks. Now, it’s important to remember that the series isn’t called Do it better. The original method is fiiiine, it’s just a wee bit slow for moi. Consider this an alternative option that you can choose…depending on what you’re cooking, or you’re feeling, or the day of the week.
First up? How to roast garlic fast.
As a refresher, the common method is to lob the top off an ENTIRE bulb of garlic, drizzle some olive oil and roast in the oven for 30-45 minutes. Fortunately for y’all, there is a faster way to roast garlic that involves no oil and no oven.
Do it: Pop the individual cloves in a dry pan and fry for about 15 minutes until you can smell the roasty goodness. If the garlic cloves are different sizes, remove them from the pan individually as they’re ready.
And…that’s how to roast garlic fast. Sadly, I can’t take credit for the idea cuz it’s how they roll in Mexico (and have been for years). But I’m thinking we take it global. Yes? Here’s why I’m a fan:
- It’s faster (obvi). And less messy.
- You can roast as many garlic cloves as you want.
- There’s no need to turn the oven on. Or PEEL the cloves.
- It’s flexible so you can leave them on a bit longer for a darker colour/deeper roast.
Well folks, that’s all she wrote for this first instalment of the Commuter Cook “Do it faster” series. Lemme know if there’s something you want to do faster (ahem, in the kitchen).
* Less redeeming habits include losing umbrellas on the train, tardy texting and getting chocolate all over myself.