The Celluloid Pantry: Garlic Prep and Goodfellas (1990)

[Beginning this week, we'll be rerunning some favorites from The Celluloid Pantry while Nora enjoys a writer's residency at The Ragdale Foundation. We'll be back with all-new posts October 9.]

2006_02_21 celluloid1.jpg Every family has its own way of prepping garlic. Some, proud of their knife skills, wouldn't be caught dead with a garlic press; others - the specialists - go for the high-end uni-taskers, swearing by the Zyliss Susi 2.

In Goodfellas (1990), mobster Henry Hill (Ray Liotta) recalls his days in stir, where Paulie (Paul Sorvino) developed a method all his own: "He was in a year for contempt and he had this wonderful system for doing the garlic. He used a razor and he used to slice it so thin that it would liquefy in the pan with just a little oil. It was a very good system."

In the spirit of Mythbusters, we put the razor method to the test. Our findings were somewhat surprising.

2006_02_21 celluloid 2.jpg Getting the slices thin was the easy part. But when it came to the sauteing, the garlic had a tendency to brown quickly (with no sign of liquefaction), even on low heat. We tried warming up the oil, then turning off the burner before adding the slices. No browning, but still no dice. Maybe it's just a matter of practice only a year's confinement can perfect.

Originally posted February 21, 2006

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- Nora Maynard

Comments (3)

I stand by a sharp knife to peel (I assume we mean the husk, not the tiny membranous layer between the husk and the actual garlic).

I cut right at the end and then use the knife like a lever to pull the husk away. Usually comes off in one easy movement.

As far as alternative for a press, I either pound the clove with the flat of my knife or use my mortar and pestle. I try not to beat it to death either way so I don't lose too much of the lovely oil.

Roasting: cut the top 1/4 off of an unpeeled head. Rub it with olive oil. Put it face down on a lightly oiled cookie sheet. Pop into a 250 degree oven for like 2 hours.

When it cools, squeeze the good stuff out like butter. Keeps airtight for two or three days. I'm always tempted to just eat it right out of the husk.

I use the same method as Nicole R - a quick cut to both ends, somtimes a slit down the middle, and it all comes right off. We have a garlic rolly thing, but it was a gift and I never use it - it just seems like another annoying thing to be washed.

Agree with Rosie and Nicole R's method as this is what I do too. If you don't made a solid cut through one of those ends, you'll be able to use the little cut piece to take the rest of the skin off.

I could swear I saw someone else discuss the razor blade thing before and it was discarded as not true, too. Wish I could remember where...