For garlic: Use the flat side of a knife to squash/"break" the clove. afterwards peeling should be much easier. I've used this technique and I've also seen professional chefs using them. Also if you don't like beets, shredding and frying them in a pan with just a tiny bit of oil (or no oil if you have something non stick) makes them amazingly palatable. Add salt/pepper/lemon juice.
If you’re not slicing them right away you can also smash them with your palm, or squeeze them with your finger on one end and your thumb on the other. The reason the jar method didn’t work is because certain times of the year, the skin is harder to remove. I can never remember when that is 😆.
Just becareful with this, it can bend your chefs knife over time. I use my meat clever for this part. I'm also doing hundreds of cloves at least once a year due to growing my own garlic.
Quick tip: you could oven roast your beets then dice & freeze. I throw them into my chocolate smoothies and it taste just like red velvet cake. The cocoa powder negates/cover the dirt taste of the beets. That’s how i’ve been drinking them.
Would you care to share your chocolate smoothie recipe? I've been trying to incorporate cocoa powder into my day, and this video made me want to get in some beets too! ♡
I cook them till some, put in blender, make spaghetti, chili lasagna sauce. It is ez to get kids to eat veggies ..just blend add to sauce..no body but you will know
INSTEAD OF CROUTONS take some chickpeas and coat with light olive oil cumin salt and pepper and spread flat on baking sheet and bake them until crunchy!!! So flippin good!!!
As an adult that has also struggled with hating vegetables but needs to fix my bad eating habits, I really appreciate a video like this! I don't have anything super constructive to add or anything, just wanted to thank you for putting this out.
A tip for getting rid of bugs when washing vegetables: Before washing the produce soak it in water with vinegar, bugs don’t like it and get away from their hiding places.
I like to first rinse my fruits and veggies a couple of times (using my hands to scrub any firmer fruit/vegetable), drain, and then soak with some white vinegar and baking soda. Drain after 5-10mins, and then run under the faucet to rinse off any potential residue. I’ve heard mixed reviews about adding the baking soda, but I like the fizzing effect and in my mind it helps, so I keep doing it 😅😂 but I know for sure the white vinegar is great, so I highly recommend it, especially for berries and leafy greens! (Once washed, I lay out my berries in a towel or a couple of paper towels so they can drain & dry, before storing in the fridge. This has greatly helped extend their life as well!)
instead of croutons, you can fry a whole box of panko breadcrumbs in about 1/4c of olive oil. That keeps in a quart container for months. It gives you the glassy crunch of croutons without having to figure out how to get them on your fork. (from Brian Lagerstrom's Weeknighting Cesar Salad)
I usually go with some sunflower seeds, myself. Extra crunch and added nuttiness and protein. Plus, they're available in little tubs without their shells for a pretty decent price at walmart, so it's fairly convenient for me at least.
I go for roasted almonds or sunflower seeds instead of bread crumbs or croutons, but any seed will do, like cashews, pecans, pumpkin seeds, etc.. I would not be able to eat a salad with panko on my veggies. The texture is a huge “no go”.
For the beets, I wash/scrub them, then wrap them individually in foil ( no need to dry). Bake them on a sheet pan for about 40 min. (The bigger the beet, the longer you’ll want to roast it). They’re ready when fork tender. When they’re cool enough to peel (easier to peel when still warm), take a paper towel and use it to start peeling. Once peeled, slice into bite size pieces. My coworker does not like beets but when she tasted my roasted beets, she was pleasantly surprised. Try cooking at least 1 beet this way and see what you think.
After the above, while still warm…. Slide the beets in cubes, toss it into a bowl, squeeze a couple of limes and one or two spoons of sugar… mix, the sugar will melt and you have your bets ready to eat!
homemade salsa. Literally the best flavored thing vegetables can do. I add a handful of tender spinach leaves and two scoops of salsa onto almost all of my meal prep meals.
Beets are an amazing side dish: slice them, throw in some olive oil, salt and herbs (a bit honey if you like) and roast in an oven. Also really good in a falafel mixture
Even as a little kid I preferred the veggies over fruits. I'll never understand the idea that only children don't like veggies. Seems only adults don't eat them to me.
@@Zathrendepends on how your parents made em. Roasted green beans with a good slab of butter and salt is infinitely better than boiled green beans straight from a can (which a disturbing amount of kids used to eat back in the day)
@@Yogkog100% my experience. Which is why I’m impressed with his method of presenting. It takes a lot for some people to eat stuff they’ve had bad experiences with before and have a lot of feelings about.
@@ZathrenAs a kid I hated vegetables with a passion, but I like them more now. However, my 4 year old boy seems to be fine with veges and always eats them all.
List of vegetables I will take away from this video: * Carrots -> Chopped and submerged * Celory -> Chopped and submerged * Lettuce -> Oil + vinegar + mustard + Garlic cloves + pepper -> Leave in a jar to keep in the fridge. * Mushrooms -> Combine randomly. * Beets -> smoothie with other juices or be a pscyhopath.
@@FolkFaninMAI’ve made roasted beet tacos before (with some sour cream, fresh cilantro, and salsa), and they were so yummy! But honestly, I love beets so much I even eat them raw either by themselves or with hummus or artichoke spinach dip. I once also made a roasted beet hummus with fresh garlic and serranos and omg it was delicious! And had such a lovely color! Anyway, hope y’all give beets a fair chance! I also love them juiced but I already posted about that in someone else’s comment 😅
If you don’t mind a softer texture for the seeet potatoes, try cooking them at 300 for 2 hours (you might want to wrap them in foil first though, the pan can get messy). At this temp the potatoes will get get extra sweet, and I’ve had some that almost came out tasting like candy (this is coming from someone who didn’t used to like sweet potatoes)
Onions are super easy to add for most savory recipes. You can almost always add one whole onion to recipe without it being overpowering. Just make sure to cook it to golden before you add other ingredients.
I used to hate dealing with garlic. Now I freeze whole heads of garlic. When I need a clove I pull one out and stick a paring knife into one and pull at an angle. The clove comes right out whole. Then I use a micro grater to shred it. Frozen garlic grates up beautifully. I've never had an issue with cooking it frozen, garlic cooks quickly. If desired you could let the grated garlic thaw for a minute though. Good luck!
Finally a helpful video on getting more veggies in from someone who has sensory and textural issues with food!! Can't tell you how often I see that never being taken into account. Not sure how I managed to find your channel, but I super appreciate it. :)
A tip I use for garlic is to separate the cloves and since they’re still unpeeled, put them in some hot water for 3 to 5 minutes and that will make them easier to peel. I always have hot water on hand so this works for me.
Dude spends more time eye banging and cleaning his lettuce than it takes me to make whole meals. I respect the patience. There is no way in this short life I'm going through that process every time I eat lettuce.
The knife smash is good for peeling garlic but the cloves will start to oxidise as soon as they are broken. Not a big deal if you are going to use them up quickly but not optimal (nutrition-wise) if you want to store them. An alternative is to toss the cloves in a bowl of cold water for 3-4 hours. The skins will swell and slip right off without breaking the cloves. Dry on a towel and store. I use this method when I want to prep large amounts of garlic (like 10+ heads at a time). Works a charm!
By the way, do you ever tried soups? Especially with beetroot, like classic Russian borscht. Seems like type of dish that could be made and advance and stored in freezer for long time. Or some sort of cream soup where you blend a lor of stuff together.
Another salad tip is to add crispy onions! They add crunch and saltiness to a salad and they have gotten me to eat a lot more salads. I don’t think they are necessarily the healthiest addition but if it means I am not just packing a PB&J to work I say it’s a win.
For the Garlic: Costco and Sam's club have giant jugs of whole cloves pre peeled ready to go. Might want to package some up in vacuum bags and have them chilling in the freezer if you don't think you can use them all before they go bad in the fridge
Careful with that. Most pre-peeled garlic is produced in China from slave labor sourced from prisoners. Oftentimes their fingernails fall off and must resort to using their teeth to peel them. Better off smashing the cloves to get the peel off, or buy a garlic press if you use a lot of minced garlic.
If you're going to be putting them in the freezer, you're honestly better off just getting dried garlic, it will taste pretty much the same but last indefinitely on the shelf. Re-hydrate the garlic powder in a teaspoon or two of water for a minute or two and the flavor will come right back
@@ayadergdidn't try reconstituting garlic powder, thanks for the tip. How do you keep it from clumping tho? silica gel? In my environment I have to start excavating it within a couple of weeks in a sealed container
Another fun veggie I recommend is steamed edamame. You can top them simply with any combination of salt, sesame oil/seeds, garlic, soy sauce, furikake, chili crisp, shredded cheese - the list goes on.
It doesn't work 100% of the time, but you can put whole garlic cloves into a garlic press, and when you use it the skins are left behind. sometimes a tiny bit of skin makes it through, and sometimes some garlic is left behind in the press with the skins, but if you really hate peeling and want to save time I think it works well enough to be viable
My superfast meal prep tip for dicing and storing onions is to get a Ruk vegetable chopper and chop a few onions ahead of time for stir frying the whole week. Super quick and no crying
Highly recommend roasting your mushrooms. Toss with a little olive oil, oven at 350 for about 20 minutes. Green beans are great this way, too, Always look forward to your next video.
Small tip for the mushroom. Put them in the frying pan right after the meat is done if you rinsed them with water. Because they soaked the water they basically cook from the inside and will be fried faster because their cell walls got destroyed by the cooking first. Making them very delicious and well done.
I just learned you can also 'sun charge' mushrooms. If you cut mushrooms and put them in sunlight, they convert and make more vit D. Please look into it, and tell others. Vit D is harder to find in food ( I buy Signature pink Alaskan salmon at Safeway, it has TONS of Vit D.)
@@Hashashin_Fidayin Yes. But only with mushrooms with open gills though. Like portobello or shii-takes since the gills are the stuff what takes in the vitamin D. 👍
@@VVabsa The study I read mentioned button mushrooms and a few others, as well as caps and stalks converting Vit D. The gills are able to generate double the Vit D as the caps/stalks, but the whole shroom can be used. The study I read talked about industrial application of UV lamps and specific wattage/power levels. And they mentioned using dried and powdered. They were able to increase the Vit D considerably in each method I dice mine and put them in the sun for 30-1hr or 1hr30mins If I have time/sun. Its good to research for yourself.
Ha! I automatically hit like on your vids, Josh. I'll need to hire you to prep my veggies like that. But I am getting better. Your recipes are 95% my go to. Starting a cut next week (during Christmas??? ... yes) so a big thanks again for being a part of that.
For the garlic, the shaking method works, BUT before putting them in the jar just take 30 seconds and snip the ends off each clove. If you don’t care about a little waste you can do this faster by cutting the ends off a whole bulb then throwing them into the mason jar.
If you soak the garlic a bit, the peel comes right off in one piece. I slice the tough bottom part and pull the skin off, and it's a lot less work this way. 5-10 min soak is enough, usually. Take one out and test, if it's still difficult, leave it a bit longer.
Veggies last longer if you don't rinse before refrigerating them. Extra dampness activates lots of molds. And cutting the dry part of the root and putting it in a pot with water in fridge will give maximum storage and freshness. Just pull off the leaves as you need them.
It's interesting to hear the other side, because I feel a bit sad when I eat a meal that has no vegetables. I don't love vegetables, but I do like some of them and I know how important they are, so it makes me feel good mentally when I have them. The crappy part is that some of the veggies I really like, my body doesn't.
I only eat vegetables occasionally and then only ones I like. They cause too much inflammation for me. Beef and eggs make me feel good. No pain. You don't need vegetables to be healthy
@@SerialSpinner-ss I'm sure it's possible to live with little to no vegetables, but it's so easy to add veggies and vegefruits (tomatoes, peppers, etc. you know what I mean) that it feels like more work to cut them out and get the missing nutrients elsewhere. The biggest problem for me is carotene and the amount of vitamin A those fruits and vegetables have. My body does not like it at all. I love carrots, but they destroy my digestive system.
Saaaaame, to me a meal is not balanced and honestly, yes, it’s SAD when I don’t have fruits or veggies with my meals! I need me some balance and color 🤩 (but I love me my fruits and veggies, so it’s easy for me!)
To peel the skin off garlic easier, do a light blanch. Put the cloves in a pot of boiling water and take it out no more than a minute. It will make the skin come off easily and it won’t cook the garlic making it mushy.
A family recipe is oven roasted vegetables, including beets, served up with homemade Hollandaise sauce. Good on its own, or as a side to a protein such as roasted chicken or salmon. To peel garlic, pour a bit of boiling water over them, let sit 2 minutes, and then peel.
Great tips! I also find that cutting up stuff is a great way to prep in advance. I just throw in the air fryer when I'm ready. But I might switch to cooking in advance, sometimes I just don't want to wait 20 minutes to eat something
I’m not normally a huge fan of beets either, but I love them roasted, cooled, and tossed in a vinaigrette with herbs and feta cheese on top. The brightness from the vinaigrette and the saltiness and tangibles from the feta neutralize the earthy flavor of the beets and bring out their sweetness.
The jar trick is on the right track with the garlic, but what you need are two large bowls (metal or plastic). Put the garlic in one bowl, then put the other bowl top-side down onto the other, forming a dome. Hold the bowls together tight and then shake vigorously for a minute or less. That'll peel the garlic.
For the struggle with beets I would suggest to try yellow beets if they are available. Yellow beets are sweeter and make less obvious mess. Also nutritional content is mostly the same.
great vid! Have you tried fresh bell pepper? It goes great with every kind of meat. Kind of freshens up the flavor. I eat it in strips, kind of like your carrot and celery prep. I had to laugh when you were talking about the dirt flavor of beets. I actually like the dirt flavor. Yum. Mushrooms taste like dirt to me too, so I like them too. A lovely way to have mushrooms is to saute them in a little butter and fresh ginger. So delicious!
Highly recommend the pre-cooked, peeled vacuum-packed beets from costco & trader joe's. no mess, less dirt-y. great with feta. raw in a shake is way worse to me, and I LIKE these ridiculous things.
My fav way to eat beets is with apple cider vinegar and pepper. I use canned beets. Don’t drain the juice, or at least keep half the juice, than enough ACV to you taste, add pepper to your liking.
I'm not sure if it's before peeling or after or either, but garlic is one of a few things that's are not supposed to be vacuum sealed. It can grow toxic spores.
You can cut down on prep by doing soups, strews and casseroles. For soup, lately I do stock, veggies, chicken and a bit of rice and then run an immersion blender through - I sip on it and it's quite lovely. Casseroles, I've been baking veggies with cottage cheese and a bit of liquid (soup/milk etc) and topping with seasoned breadcrumbs/panko and a bit of fried shallots Stews/curries are pretty much dumping frozen veggies and meat into a pot with a Thai curry or masala blend and topping off with stock or coconut milk Generally, soups, stews and casseroles just taste better with veggies so you actually want to eat them instead of forcing yourself. You look at the fridge, look at that dry chicken and then rejoice that you have something that makes it better (and that item happens to have veggies)
For garlic, shaking them in a container works but I find it needs to be very violent. Use a couple of large mixing bowls instead of a jar, and really go hard for about 30 seconds. If you use metal mixing bowls it should be almost painfully loud. Very much only worth doing for bulk peeling.
Garlic- you can try two different techniques. 1st is separate the cloves from the head and place them in a bowl and microwave for 10 seconds, allow to cool to touch (you'd be surprised how hot they get) then pinch the non root end and itll slip out. Well it will most of the time. 2nd The way i always resort to is laying the clove on the cutting board and using a large surfaced (i typically use my cleaver for this only and nothing else lol) knife and push down until you hear a pop or crunch. Then soice off the root part and the skins come off easily. I dont use my chef knife fornthe crushing because ive noticed the kife bows after a while. 😊
commercially garlic are peeled using compressed air , so if you have on of those in your garage, u can use it . there is a video about that on youtube also . Otherwise just smash and peel .
If you want your beets to taste good, just blend them with a scoop of chocolate protein powder and water. It tastes like a red velvet chocolate cake (beets are what make red velvet cake red). As a bonus, you should just use canned beets. They've had time to soften in the can and they blend up better.
After finding out i was on the autism spectrum it made a bit more sense to me why i was naturally drawn to your videos. Also, i feel slightly more accepted and "seen" knowing someone else has the textural food issues i do
Its not just autism. Textural issues are something most people have in unique ways in food. For me, the key to vegetables was dicing them small. Others might be the opposite. Everyone's got to experiment.
When I lived in New England market basket had fresh chopped at the store and peeled whole garlic which I loved. Now in Colorado I tend to hit up HMart. They have whole peeled, chopped garlic but also a variety of fresh and cheep herbs in abundance ingluding big chunks of ginger if that's your thing. Honestly I can usually keep the garlic tubs for a few weeks and if you only use a bit of garlic you can freeze the whole ones and if you put the fine chopped ones in ice cube trays you can portion them out! Helps tremendously with cooking.
The garlic trick is more for the whole head, but as someone else pointed out, if you use the flat side of a knife to slightly crush it, the pealing is easier.
The way my mom taught me how to peel garlic is to smash it with something slightly. The outer layer tends to stick together for the most part and gives you a decent crack to peel the rest of it off with. I use the flat end of a large knife but you could probably just use the jar. Don't crush it so hard that it becomes mush, just give it a good whack and it'll open up a bit and makes it super easy to peel. The super flaky outer layer I still just end up using my fingers but I think the problematic part is that hard shell around the actual garlic clove and this works like a charm
Beets pair well with coconut, you can dice up the beets and puree in a blender with coconut water. Or just cook them with coconut oil. The longer you cook beets the sweeter they become.
For eating beeets: Cut them up into chunks, slice an apple and put them in a salad bowl. Throw some crushed nuts in there too (whichever one you like, Walnuts for example). As a dressing use a bit of oil, some balsamic vinegar, honey and a little salt and pepper. Its a really good little salad, I also dont like beets but in this combo they taste good somehow. :)
@@feliciacoffey6832 Both works fine. I feel like cooked they have less of an earthy flavor. I also use pickled beets sometimes (if thats available to you).
GARLIC TIPS! Quickest way to peel them is to smash em with the side of a blade. but if you want to use them for later. you can simply squeeze both and twist in opposite directions. typically it works and you'll get a easy opening.
Hey, I just want to point out that you can just straight up microwave the sweet potato. There's no need to bake it and due to the way microwaves heat things up it will help breakdown the fibers in the sweet potato if you fully cook it in the microwave. It'll increase how long it will take get ready when you want to eat but you don't NEED to prep them. It's one of the few things that microwaves cook pretty well.
Since you have a food processor, I’ll mention that bolognese sauce is a great way to “sneak” in a ton of veggies: for every lb of beef, you can add like 4 carrots/4 celery sticks/2 onions (guesstimating, I usually eyeball) or basically the same amount of veggies as beef. Throw the carrots and celery in the food processor (you can add onions too, but you’ll want to make sure they don’t get too watery, and you need to cook them right away because once onion cells split they’ll give off more more of a sulphur-ytaste over time until they’re cooked), then sauté for at least 5 min (15-20 is better flavor/less vegetable-y), then add ground beef and tomato puree and herbs etc, simmer for a while. Using a food processor will make the other veggies melt into the sauce and gives it an incredible flavor
@Josh Cortis great video. Thanks for the tips! To peel garlic, don't smack it- save your hand! Just put a broad knife on top and use your body weight to break the skins. Then either rinse your cloves or put em in a bowl of water. Makes peeling much easier.
Not sure I would do this with garlic I don't intend to immediately use, but microwave your cloves for a few seconds. It peels much easier. Many times you can pinch the bottom and the peeled clove shoots out.
Josh--- a delicious way to eat beets is on a good artisan bread (toasted) , add beets, lettuce or spinach, GOAT CHEESE, shredded carrots, tomatoes, olive oil and salt and pepper. You will looove beets after you try it 😍
For garlic, as well as the knife 'breaking' method, boil them for 30 seconds and let them cool, they should be softened just enough to make the peeling process far easier.
My trick for peeling garlic is trimming the ends of the clove, then cutting the garlic in half, or in quarters if it’s a big clove. Still laborious, but The skins are much easier to remove this way. I do the same thing with onions.
best way i learned to peel garlic: use a knife (the flat way, not to cut) and press on the clove just hard enough to make the skin crack. it'll loosen from the clove and partly detach from the connecting point, making it super easy to peel off in 1 or 2 pieces!
If you have a Korean grocery store near you they sell pre-peeled garlic in huge tubs! You can mince and freeze a bunch in ice cube trays for easy storage
Another way to peel garlic cloves is to press them firmly between your hands and make a 'starting a fire with a stick' motion, and the peels should (mostly) come off easy.
For me, to make garlic peeling easier I soak them in hot water (from the sink not boiling) for a couple of minutes. It helps with separating skin. It cook a bit so not sure about refrigerator aferward and it might affect the taste a little bit
I hope you're eating the peel of the sweet potato, most of the nutrients are packed there. A great and easy way to do them is, cut in cubes, toss in a bit of oil, smoked paprika and salt, then put them in the oven with the fan on for 20 min at 200 Celsius
I am sorry you don't like beets. I grow them in my garden, they are the second biggest crop next to lettuce and kale. I love them so much I cut them up and eat them raw with dip. YUM YUM!!!
The jar garlic trick only works with old dry garlic. You can get a tube thing for getting the skin off, but a garlic press should just press the garlic and leave the skin behind.
Thanks for sharing, great tips! For beets, I'm OK with them pickled. Thin slices, very hot water in a jar with some vinegar, salt & optionally some sweetener. Sweet potatoes can be kept raw, and cooked in the microwave (yes, the microwave) after some stabby-stabby; 5-5 mins on both sides for a medium size one (same goes for normal potatoes).
This is how you wash lettuce: fill your (white) sink or large container with cold water and two tablespoons with salt. Add de lettuce leaves and let sit for 5 minutes. This will kill all bugs. Then remove lettuce and fill again with clean cold water, without salt. repeat till you have clean water after washing. Most of the time I need to refresh the water at least for times.
Hey Josh, loving your meal prep recipes help me lose 15lbs, but right now chicken is so much more expensive than pork. Can you make a meal plan with the cheaper cuts of pork. Thanks!
Before you peel the garlic, cut 99% through the way of the little brown thing on the bottom, and it takes most of the skin off with it when you peel it away
Hey Josh, I hate beets too, but I make a smoothie of a beet, carrot, apple, generous amount of lime, and water. It's a little earthy, but not too bad. Add some ice and strain the pulp. I like to keep some pulp for fiber. Hope you try it!
Get a mug, put some very hot water in it, & drop your garlic cloves into it. Let them soak at least 5 minutes (10 is better). This helps dissolve the "stickiness" that makes the papery skin cling. Then take them out, lay them on their backs (curved side down, not hollow side). Carefully cut the root almost all the way, then push the root down to peel a strip along the back, & use that to help peel it. If you've soaked them long enough, you can squeeze at the growing tip to help ease out the clove from its paper sheath. You can do the same thing with cold water, but give it 15-20 minutes. Since my house has a special hot water tap at the sink, I will drop the garlic into the mug, fill it with enough steaming hot water to float, then chop my onions and sauté them. Just as those are starting to be fully translucent, I will peel the garlic, smash & mince, and put them in the pan just as the onions are starting to brown a little, before continuing promptly with the rest of my cooking. (If it were just standard hot water from the tank, I would give them at least 10 minutes.)
Thanks! I generally do OK with getting a decent amount of veggies in my meals, but having them fresh, prepped, and ready to go sure makes it easier. Good tips.
Two tips for garlic. 1- buy the prepeeled stuff and keep it in the freezer. It isnt as good as the fresh stuff as it lacks most of its allicin, but its about 90% of the way there. Great for most cooking needs outside of fresh sauces or garlic bread B- for fresh garlic, use your chef knife. Smash the head and it falls apart. Seperate the cloves and give them a light smash individually then cut the ends off. This makes peeling WAY easier. Also, you dont need minced garlic very often, so once peeled just smash with your knife and maybe cut it once or twice. Every once in a while there will be a stubborn clove, so i just throw that one away. Garlic is cheap and ill just buy more rather than fight it with. But as long as your garlic is somewhat fresh, these tricks save me a ton of time.
Have you tried chopping up your vegetables and stir-frying them? You don't HAVE to eat everything raw as long as you don't overcook it. Just dice up 2 inches of zucchini, a carrot (cut it extra thin so it's done quickly), an onion, a clove of garlic and the green of a shallot, mince some ginger and stir-fry at high heat until it gets some color, then add soy sauce, let the liquid evaporate and you have a meal that you can put over asian noodles or rice. You can prep all of this too. A tip for peeling garlic: Put it on the chopping board, place the side if a large knife over it, and press down hard. It will practically peel itself.
With garlic, I always try to have 1 or 2 extra heads in waiting, I think garlic you buy in grocery stores needs more drying time. The skins always come off much easier. And NEVER store your unpeeled garlic in the fridge, always out where it can breath, not in a sealed jar.
I wash lettuce in a similar way, but I’m really pedantic with spinach. I wash them about three times before storing/using it. Also, beetroot is yum and you’ll find it in sandwiches and burgers here in Australia.
okay, can i suggest trying the shaken jar method, but use a pairing knife to cut the bottom off the garlic first, then shake the jar like it personally offended you. also, if you store the garlic in oil, it will slowly flavour the oil and is great in cooking
I believe the garlic self-peeling trick can work when there is water in the glass and the glass is tall enough to build some force, but not so tall that you can't shake the garlic violently against the lid and the botton... So it needs to be the correct size for the amount you put in the glass... I use dried powdered garlic and onions a lot for taste because I can't cut things very well (less control in my hands due to some development issues when I was a child) and most people don't want to bite on a chunk of garlic (I don't mind). When I have to peel some, I cut off the base where the roots would be and fiddle with the tip of the knive around until it's peeled. Hate it too. Since I am pretty allergic to raw onions, cutting them is a mess. I have a food processor that claims it can cut onions, put it bashes them into pulp in 0.2 seconds... So my hubby usually peels and cuts onions for me. :)
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Your struggles with textures and cleansiness is extremely relatable. It's nice to see that there are other people like that.
Yeah I heard that and had a little laugh while going “oh shit he’s just like me”. Immediately subscribed after that lol
For garlic: Use the flat side of a knife to squash/"break" the clove. afterwards peeling should be much easier. I've used this technique and I've also seen professional chefs using them.
Also if you don't like beets, shredding and frying them in a pan with just a tiny bit of oil (or no oil if you have something non stick) makes them amazingly palatable. Add salt/pepper/lemon juice.
If you’re not slicing them right away you can also smash them with your palm, or squeeze them with your finger on one end and your thumb on the other. The reason the jar method didn’t work is because certain times of the year, the skin is harder to remove. I can never remember when that is 😆.
also golden beets are significantly less "dirt" tasting in my experience. give em a go.
Just becareful with this, it can bend your chefs knife over time. I use my meat clever for this part. I'm also doing hundreds of cloves at least once a year due to growing my own garlic.
You can also grate cloves on a microplwnt grater. I hate chopping garlic and this is my go-to
I find people don't like beets because they don't cook them right, like squash. Roast them and sautee them with salt and pepper and they're delicious.
Quick tip: you could oven roast your beets then dice & freeze. I throw them into my chocolate smoothies and it taste just like red velvet cake. The cocoa powder negates/cover the dirt taste of the beets. That’s how i’ve been drinking them.
Would you care to share your chocolate smoothie recipe? I've been trying to incorporate cocoa powder into my day, and this video made me want to get in some beets too! ♡
Please and thank you for the recipe for that smoothie!
That sounds amazing!
I cook them till some, put in blender, make spaghetti, chili lasagna sauce. It is ez to get kids to eat veggies ..just blend add to sauce..no body but you will know
Dang I'll have to try that. Frozen banana is great in a chocolate protein shake as well
INSTEAD OF CROUTONS take some chickpeas and coat with light olive oil cumin salt and pepper and spread flat on baking sheet and bake them until crunchy!!! So flippin good!!!
can i do this with canned chickpeas?
@@ThatEmoGirl yes! Just rinse them before.
@@tgtgtgtgtgtgtg ty ❤
Thank you. I will try this
As an adult that has also struggled with hating vegetables but needs to fix my bad eating habits, I really appreciate a video like this! I don't have anything super constructive to add or anything, just wanted to thank you for putting this out.
Do t wat vegetables. They're not nutritious and they're full of antinutrients. Eat meat, organs, fruit, dairy and honey.
You hate vegetables because your body doesn't want them. Every thought about that?
A tip for getting rid of bugs when washing vegetables: Before washing the produce soak it in water with vinegar, bugs don’t like it and get away from their hiding places.
you can also use salty water. the bugs float to the top
Will give it a try, too - thanks for that tip!
I like to first rinse my fruits and veggies a couple of times (using my hands to scrub any firmer fruit/vegetable), drain, and then soak with some white vinegar and baking soda. Drain after 5-10mins, and then run under the faucet to rinse off any potential residue. I’ve heard mixed reviews about adding the baking soda, but I like the fizzing effect and in my mind it helps, so I keep doing it 😅😂 but I know for sure the white vinegar is great, so I highly recommend it, especially for berries and leafy greens! (Once washed, I lay out my berries in a towel or a couple of paper towels so they can drain & dry, before storing in the fridge. This has greatly helped extend their life as well!)
That's free extra protein yall are trying to get rid of
I will eat ze bugs and like it only when I choose to ;)
instead of croutons, you can fry a whole box of panko breadcrumbs in about 1/4c of olive oil. That keeps in a quart container for months. It gives you the glassy crunch of croutons without having to figure out how to get them on your fork. (from Brian Lagerstrom's Weeknighting Cesar Salad)
You can also bake up some drained and seasoned chickpeas to use as croutons, they will add another veg and a lot of protein to your salad
Spaghetti squash seeds or pumpkin seeds make great substitutes for croutons.
Ew@@tanyamadsen7685
I usually go with some sunflower seeds, myself. Extra crunch and added nuttiness and protein. Plus, they're available in little tubs without their shells for a pretty decent price at walmart, so it's fairly convenient for me at least.
I go for roasted almonds or sunflower seeds instead of bread crumbs or croutons, but any seed will do, like cashews, pecans, pumpkin seeds, etc.. I would not be able to eat a salad with panko on my veggies. The texture is a huge “no go”.
For the beets, I wash/scrub them, then wrap them individually in foil ( no need to dry). Bake them on a sheet pan for about 40 min. (The bigger the beet, the longer you’ll want to roast it). They’re ready when fork tender. When they’re cool enough to peel (easier to peel when still warm), take a paper towel and use it to start peeling. Once peeled, slice into bite size pieces. My coworker does not like beets but when she tasted my roasted beets, she was pleasantly surprised. Try cooking at least 1 beet this way and see what you think.
After the above, while still warm…. Slide the beets in cubes, toss it into a bowl, squeeze a couple of limes and one or two spoons of sugar… mix, the sugar will melt and you have your bets ready to eat!
homemade salsa. Literally the best flavored thing vegetables can do. I add a handful of tender spinach leaves and two scoops of salsa onto almost all of my meal prep meals.
90% of salsa ingredients are fruits.
@@masternatedaily2595what are you talking about lmao
Beets are an amazing side dish: slice them, throw in some olive oil, salt and herbs (a bit honey if you like) and roast in an oven. Also really good in a falafel mixture
I love that he dramatizes not liking vegetables to help encourage other man-children to be big boys and eat their veg 😭 doing a good service.
Even as a little kid I preferred the veggies over fruits. I'll never understand the idea that only children don't like veggies. Seems only adults don't eat them to me.
@@Zathrendepends on how your parents made em. Roasted green beans with a good slab of butter and salt is infinitely better than boiled green beans straight from a can (which a disturbing amount of kids used to eat back in the day)
🫡🫡
@@Yogkog100% my experience. Which is why I’m impressed with his method of presenting. It takes a lot for some people to eat stuff they’ve had bad experiences with before and have a lot of feelings about.
@@ZathrenAs a kid I hated vegetables with a passion, but I like them more now. However, my 4 year old boy seems to be fine with veges and always eats them all.
List of vegetables I will take away from this video:
* Carrots -> Chopped and submerged
* Celory -> Chopped and submerged
* Lettuce -> Oil + vinegar + mustard + Garlic cloves + pepper -> Leave in a jar to keep in the fridge.
* Mushrooms -> Combine randomly.
* Beets -> smoothie with other juices or be a pscyhopath.
😂 i realy like boiled beets
@@flvl5448I like them roasted.
@@FolkFaninMAI like them on the other side of the room, or better yet, still sitting at the grocery store.
@@FolkFaninMAI’ve made roasted beet tacos before (with some sour cream, fresh cilantro, and salsa), and they were so yummy! But honestly, I love beets so much I even eat them raw either by themselves or with hummus or artichoke spinach dip. I once also made a roasted beet hummus with fresh garlic and serranos and omg it was delicious! And had such a lovely color! Anyway, hope y’all give beets a fair chance! I also love them juiced but I already posted about that in someone else’s comment 😅
If you don’t mind a softer texture for the seeet potatoes, try cooking them at 300 for 2 hours (you might want to wrap them in foil first though, the pan can get messy). At this temp the potatoes will get get extra sweet, and I’ve had some that almost came out tasting like candy (this is coming from someone who didn’t used to like sweet potatoes)
Onions are super easy to add for most savory recipes.
You can almost always add one whole onion to recipe without it being overpowering. Just make sure to cook it to golden before you add other ingredients.
Yessss, I love onion (and garlic) and def add them to mostly everything I cook 🤤
I used to hate dealing with garlic. Now I freeze whole heads of garlic. When I need a clove I pull one out and stick a paring knife into one and pull at an angle. The clove comes right out whole. Then I use a micro grater to shred it. Frozen garlic grates up beautifully. I've never had an issue with cooking it frozen, garlic cooks quickly. If desired you could let the grated garlic thaw for a minute though. Good luck!
Finally a helpful video on getting more veggies in from someone who has sensory and textural issues with food!! Can't tell you how often I see that never being taken into account. Not sure how I managed to find your channel, but I super appreciate it. :)
Glad it was helpful
Me too on every thing you said.
A tip I use for garlic is to separate the cloves and since they’re still unpeeled, put them in some hot water for 3 to 5 minutes and that will make them easier to peel. I always have hot water on hand so this works for me.
We do this in restaurants, so can confirm this is the way
Dude spends more time eye banging and cleaning his lettuce than it takes me to make whole meals. I respect the patience. There is no way in this short life I'm going through that process every time I eat lettuce.
it's ok to be a slug enjoyer
@@theBU3NO protein is good.
@@theBU3NOnever seen a slug or bug in storebought lettuce, but I'd certainly be careful with home grown or farmer's market lettuce.
No way.
@@traceytrotter9934 ok.
The knife smash is good for peeling garlic but the cloves will start to oxidise as soon as they are broken. Not a big deal if you are going to use them up quickly but not optimal (nutrition-wise) if you want to store them.
An alternative is to toss the cloves in a bowl of cold water for 3-4 hours. The skins will swell and slip right off without breaking the cloves. Dry on a towel and store.
I use this method when I want to prep large amounts of garlic (like 10+ heads at a time). Works a charm!
By the way, do you ever tried soups? Especially with beetroot, like classic Russian borscht. Seems like type of dish that could be made and advance and stored in freezer for long time. Or some sort of cream soup where you blend a lor of stuff together.
Or pates/hummuses.
Ukrainian borst too
YES the Slavs knew the vibe
Another salad tip is to add crispy onions! They add crunch and saltiness to a salad and they have gotten me to eat a lot more salads. I don’t think they are necessarily the healthiest addition but if it means I am not just packing a PB&J to work I say it’s a win.
For the Garlic: Costco and Sam's club have giant jugs of whole cloves pre peeled ready to go. Might want to package some up in vacuum bags and have them chilling in the freezer if you don't think you can use them all before they go bad in the fridge
This is the way ! Also a silicone garlic sleeve will peel them easily as well.
they turn weird in the freezer
Careful with that. Most pre-peeled garlic is produced in China from slave labor sourced from prisoners. Oftentimes their fingernails fall off and must resort to using their teeth to peel them. Better off smashing the cloves to get the peel off, or buy a garlic press if you use a lot of minced garlic.
If you're going to be putting them in the freezer, you're honestly better off just getting dried garlic, it will taste pretty much the same but last indefinitely on the shelf. Re-hydrate the garlic powder in a teaspoon or two of water for a minute or two and the flavor will come right back
@@ayadergdidn't try reconstituting garlic powder, thanks for the tip.
How do you keep it from clumping tho? silica gel? In my environment I have to start excavating it within a couple of weeks in a sealed container
Another fun veggie I recommend is steamed edamame. You can top them simply with any combination of salt, sesame oil/seeds, garlic, soy sauce, furikake, chili crisp, shredded cheese - the list goes on.
For garlic you can get an easy silicone tube that you roll them inside that easily pulls the peels off. Most kitchen stores will have them.
The humor in these videos is just absolutely outstanding haha
Would love some more high calorie big boy meal prep recipes! :D
It doesn't work 100% of the time, but you can put whole garlic cloves into a garlic press, and when you use it the skins are left behind. sometimes a tiny bit of skin makes it through, and sometimes some garlic is left behind in the press with the skins, but if you really hate peeling and want to save time I think it works well enough to be viable
My superfast meal prep tip for dicing and storing onions is to get a Ruk vegetable chopper and chop a few onions ahead of time for stir frying the whole week. Super quick and no crying
Highly recommend roasting your mushrooms. Toss with a little olive oil, oven at 350 for about 20 minutes. Green beans are great this way, too, Always look forward to your next video.
Small tip for the mushroom. Put them in the frying pan right after the meat is done if you rinsed them with water. Because they soaked the water they basically cook from the inside and will be fried faster because their cell walls got destroyed by the cooking first.
Making them very delicious and well done.
I just learned you can also 'sun charge' mushrooms. If you cut mushrooms and put them in sunlight, they convert and make more vit D. Please look into it, and tell others. Vit D is harder to find in food ( I buy Signature pink Alaskan salmon at Safeway, it has TONS of Vit D.)
@@Hashashin_Fidayin Yes. But only with mushrooms with open gills though. Like portobello or shii-takes since the gills are the stuff what takes in the vitamin D. 👍
@@VVabsa The study I read mentioned button mushrooms and a few others, as well as caps and stalks converting Vit D. The gills are able to generate double the Vit D as the caps/stalks, but the whole shroom can be used. The study I read talked about industrial application of UV lamps and specific wattage/power levels. And they mentioned using dried and powdered. They were able to increase the Vit D considerably in each method
I dice mine and put them in the sun for 30-1hr or 1hr30mins If I have time/sun. Its good to research for yourself.
As someone who’s come to terms with how much I actually hate veggies, this is very helpful. Thank you so much for posting these videos.
Ha! I automatically hit like on your vids, Josh. I'll need to hire you to prep my veggies like that. But I am getting better. Your recipes are 95% my go to. Starting a cut next week (during Christmas??? ... yes) so a big thanks again for being a part of that.
best of luck 😎
For the garlic, the shaking method works, BUT before putting them in the jar just take 30 seconds and snip the ends off each clove. If you don’t care about a little waste you can do this faster by cutting the ends off a whole bulb then throwing them into the mason jar.
If you soak the garlic a bit, the peel comes right off in one piece. I slice the tough bottom part and pull the skin off, and it's a lot less work this way. 5-10 min soak is enough, usually. Take one out and test, if it's still difficult, leave it a bit longer.
Veggies last longer if you don't rinse before refrigerating them. Extra dampness activates lots of molds. And cutting the dry part of the root and putting it in a pot with water in fridge will give maximum storage and freshness. Just pull off the leaves as you need them.
I recently learned to wrap celery in foil and it stays perfect for weeks.
It's interesting to hear the other side, because I feel a bit sad when I eat a meal that has no vegetables. I don't love vegetables, but I do like some of them and I know how important they are, so it makes me feel good mentally when I have them. The crappy part is that some of the veggies I really like, my body doesn't.
I only eat vegetables occasionally and then only ones I like. They cause too much inflammation for me. Beef and eggs make me feel good. No pain. You don't need vegetables to be healthy
@@SerialSpinner-ss I'm sure it's possible to live with little to no vegetables, but it's so easy to add veggies and vegefruits (tomatoes, peppers, etc. you know what I mean) that it feels like more work to cut them out and get the missing nutrients elsewhere. The biggest problem for me is carotene and the amount of vitamin A those fruits and vegetables have. My body does not like it at all. I love carrots, but they destroy my digestive system.
Saaaaame, to me a meal is not balanced and honestly, yes, it’s SAD when I don’t have fruits or veggies with my meals! I need me some balance and color 🤩 (but I love me my fruits and veggies, so it’s easy for me!)
To peel the skin off garlic easier, do a light blanch. Put the cloves in a pot of boiling water and take it out no more than a minute. It will make the skin come off easily and it won’t cook the garlic making it mushy.
As another adult who has issues with veggies, I go for pickled veggies and for sprouts. Sprouts are underrated
A family recipe is oven roasted vegetables, including beets, served up with homemade Hollandaise sauce. Good on its own, or as a side to a protein such as roasted chicken or salmon.
To peel garlic, pour a bit of boiling water over them, let sit 2 minutes, and then peel.
Great tips! I also find that cutting up stuff is a great way to prep in advance. I just throw in the air fryer when I'm ready. But I might switch to cooking in advance, sometimes I just don't want to wait 20 minutes to eat something
seen this on other sites but you can toast some garbanzo beans and use that instead of croutons. season as you like to get that flavor.
I’m not normally a huge fan of beets either, but I love them roasted, cooled, and tossed in a vinaigrette with herbs and feta cheese on top. The brightness from the vinaigrette and the saltiness and tangibles from the feta neutralize the earthy flavor of the beets and bring out their sweetness.
The jar trick is on the right track with the garlic, but what you need are two large bowls (metal or plastic). Put the garlic in one bowl, then put the other bowl top-side down onto the other, forming a dome. Hold the bowls together tight and then shake vigorously for a minute or less. That'll peel the garlic.
For the struggle with beets I would suggest to try yellow beets if they are available. Yellow beets are sweeter and make less obvious mess. Also nutritional content is mostly the same.
great vid! Have you tried fresh bell pepper? It goes great with every kind of meat. Kind of freshens up the flavor. I eat it in strips, kind of like your carrot and celery prep. I had to laugh when you were talking about the dirt flavor of beets. I actually like the dirt flavor. Yum. Mushrooms taste like dirt to me too, so I like them too. A lovely way to have mushrooms is to saute them in a little butter and fresh ginger. So delicious!
Celery in water has made such a huge difference. It reduces the bitterness and stringiness.
I just want to say thank you for your videos. im a terrible cook and i hate time spent in the kitchen! You have made meal prep much easier for me
Highly recommend the pre-cooked, peeled vacuum-packed beets from costco & trader joe's. no mess, less dirt-y. great with feta. raw in a shake is way worse to me, and I LIKE these ridiculous things.
My fav way to eat beets is with apple cider vinegar and pepper. I use canned beets. Don’t drain the juice, or at least keep half the juice, than enough ACV to you taste, add pepper to your liking.
I'm not sure if it's before peeling or after or either, but garlic is one of a few things that's are not supposed to be vacuum sealed. It can grow toxic spores.
You can cut down on prep by doing soups, strews and casseroles.
For soup, lately I do stock, veggies, chicken and a bit of rice and then run an immersion blender through - I sip on it and it's quite lovely.
Casseroles, I've been baking veggies with cottage cheese and a bit of liquid (soup/milk etc) and topping with seasoned breadcrumbs/panko and a bit of fried shallots
Stews/curries are pretty much dumping frozen veggies and meat into a pot with a Thai curry or masala blend and topping off with stock or coconut milk
Generally, soups, stews and casseroles just taste better with veggies so you actually want to eat them instead of forcing yourself. You look at the fridge, look at that dry chicken and then rejoice that you have something that makes it better (and that item happens to have veggies)
For garlic, shaking them in a container works but I find it needs to be very violent. Use a couple of large mixing bowls instead of a jar, and really go hard for about 30 seconds. If you use metal mixing bowls it should be almost painfully loud. Very much only worth doing for bulk peeling.
Garlic- you can try two different techniques.
1st is separate the cloves from the head and place them in a bowl and microwave for 10 seconds, allow to cool to touch (you'd be surprised how hot they get) then pinch the non root end and itll slip out. Well it will most of the time.
2nd
The way i always resort to is laying the clove on the cutting board and using a large surfaced (i typically use my cleaver for this only and nothing else lol) knife and push down until you hear a pop or crunch. Then soice off the root part and the skins come off easily. I dont use my chef knife fornthe crushing because ive noticed the kife bows after a while. 😊
commercially garlic are peeled using compressed air , so if you have on of those in your garage, u can use it . there is a video about that on youtube also . Otherwise just smash and peel .
If you want your beets to taste good, just blend them with a scoop of chocolate protein powder and water. It tastes like a red velvet chocolate cake (beets are what make red velvet cake red). As a bonus, you should just use canned beets. They've had time to soften in the can and they blend up better.
After finding out i was on the autism spectrum it made a bit more sense to me why i was naturally drawn to your videos.
Also, i feel slightly more accepted and "seen" knowing someone else has the textural food issues i do
Its not just autism. Textural issues are something most people have in unique ways in food. For me, the key to vegetables was dicing them small. Others might be the opposite. Everyone's got to experiment.
4:20 Soak the garlic in room temp water for at least 10 minutes. It dissolves the sticky substance under the garlic skin and makes it easy to peel.
When I lived in New England market basket had fresh chopped at the store and peeled whole garlic which I loved.
Now in Colorado I tend to hit up HMart. They have whole peeled, chopped garlic but also a variety of fresh and cheep herbs in abundance ingluding big chunks of ginger if that's your thing. Honestly I can usually keep the garlic tubs for a few weeks and if you only use a bit of garlic you can freeze the whole ones and if you put the fine chopped ones in ice cube trays you can portion them out! Helps tremendously with cooking.
you can grind garlic without peeling it on a small grind. The outer skin doesn´t grind and is being left behind, A great hack to save time
The garlic trick is more for the whole head, but as someone else pointed out, if you use the flat side of a knife to slightly crush it, the pealing is easier.
The way my mom taught me how to peel garlic is to smash it with something slightly. The outer layer tends to stick together for the most part and gives you a decent crack to peel the rest of it off with. I use the flat end of a large knife but you could probably just use the jar. Don't crush it so hard that it becomes mush, just give it a good whack and it'll open up a bit and makes it super easy to peel. The super flaky outer layer I still just end up using my fingers but I think the problematic part is that hard shell around the actual garlic clove and this works like a charm
They make a small silicone tube for peeling garlic! You just pop them in and roll them against the counter, I love them and they’re cheap.
Beets pair well with coconut, you can dice up the beets and puree in a blender with coconut water. Or just cook them with coconut oil. The longer you cook beets the sweeter they become.
For eating beeets: Cut them up into chunks, slice an apple and put them in a salad bowl. Throw some crushed nuts in there too (whichever one you like, Walnuts for example). As a dressing use a bit of oil, some balsamic vinegar, honey and a little salt and pepper. Its a really good little salad, I also dont like beets but in this combo they taste good somehow. :)
Do you cut the beets up raw, or cooked?
@@feliciacoffey6832 Both works fine. I feel like cooked they have less of an earthy flavor. I also use pickled beets sometimes (if thats available to you).
GARLIC TIPS!
Quickest way to peel them is to smash em with the side of a blade. but if you want to use them for later. you can simply squeeze both and twist in opposite directions. typically it works and you'll get a easy opening.
Hey, I just want to point out that you can just straight up microwave the sweet potato. There's no need to bake it and due to the way microwaves heat things up it will help breakdown the fibers in the sweet potato if you fully cook it in the microwave. It'll increase how long it will take get ready when you want to eat but you don't NEED to prep them. It's one of the few things that microwaves cook pretty well.
Yea but I don’t think they will caramelize like they do when you bake them in an oven. That’s what makes a sweet potato so good.
Since you have a food processor, I’ll mention that bolognese sauce is a great way to “sneak” in a ton of veggies: for every lb of beef, you can add like 4 carrots/4 celery sticks/2 onions (guesstimating, I usually eyeball) or basically the same amount of veggies as beef. Throw the carrots and celery in the food processor (you can add onions too, but you’ll want to make sure they don’t get too watery, and you need to cook them right away because once onion cells split they’ll give off more more of a sulphur-ytaste over time until they’re cooked), then sauté for at least 5 min (15-20 is better flavor/less vegetable-y), then add ground beef and tomato puree and herbs etc, simmer for a while. Using a food processor will make the other veggies melt into the sauce and gives it an incredible flavor
@Josh Cortis great video. Thanks for the tips!
To peel garlic, don't smack it- save your hand! Just put a broad knife on top and use your body weight to break the skins. Then either rinse your cloves or put em in a bowl of water. Makes peeling much easier.
Not sure I would do this with garlic I don't intend to immediately use, but microwave your cloves for a few seconds. It peels much easier. Many times you can pinch the bottom and the peeled clove shoots out.
Josh--- a delicious way to eat beets is on a good artisan bread (toasted) , add beets, lettuce or spinach, GOAT CHEESE, shredded carrots, tomatoes, olive oil and salt and pepper. You will looove beets after you try it 😍
For garlic, as well as the knife 'breaking' method, boil them for 30 seconds and let them cool, they should be softened just enough to make the peeling process far easier.
My trick for peeling garlic is trimming the ends of the clove, then cutting the garlic in half, or in quarters if it’s a big clove. Still laborious, but The skins are much easier to remove this way. I do the same thing with onions.
best way i learned to peel garlic: use a knife (the flat way, not to cut) and press on the clove just hard enough to make the skin crack. it'll loosen from the clove and partly detach from the connecting point, making it super easy to peel off in 1 or 2 pieces!
If you have a Korean grocery store near you they sell pre-peeled garlic in huge tubs! You can mince and freeze a bunch in ice cube trays for easy storage
Another way to peel garlic cloves is to press them firmly between your hands and make a 'starting a fire with a stick' motion, and the peels should (mostly) come off easy.
For me, to make garlic peeling easier I soak them in hot water (from the sink not boiling) for a couple of minutes. It helps with separating skin. It cook a bit so not sure about refrigerator aferward and it might affect the taste a little bit
I hope you're eating the peel of the sweet potato, most of the nutrients are packed there. A great and easy way to do them is, cut in cubes, toss in a bit of oil, smoked paprika and salt, then put them in the oven with the fan on for 20 min at 200 Celsius
I peel garlic by taking a chef knife, turn it sudeways and press down. Crushes the garlic a bit but i do it right before i cook with them so its fine.
that's fine if you're cooking it right away but if you crush it too early it might spoil faster if you wanted to store it
I am sorry you don't like beets. I grow them in my garden, they are the second biggest crop next to lettuce and kale. I love them so much I cut them up and eat them raw with dip. YUM YUM!!!
The jar technique for peeling garlic works better if you cut off the ends of each clove and put a tiny bit of water before shaking it
These video's are so good I don't even care it's one big commercial. Zwilling must be insanely happy with your top notch video's!
haha thank you
And I’m all in on these zwilling products. It has revolutionized my meal prep game
The jar garlic trick only works with old dry garlic. You can get a tube thing for getting the skin off, but a garlic press should just press the garlic and leave the skin behind.
Golden beets taste a bit different from the red ones and won't stain kitchenware
Thanks for sharing, great tips!
For beets, I'm OK with them pickled. Thin slices, very hot water in a jar with some vinegar, salt & optionally some sweetener.
Sweet potatoes can be kept raw, and cooked in the microwave (yes, the microwave) after some stabby-stabby; 5-5 mins on both sides for a medium size one (same goes for normal potatoes).
This is how you wash lettuce: fill your (white) sink or large container with cold water and two tablespoons with salt. Add de lettuce leaves and let sit for 5 minutes. This will kill all bugs. Then remove lettuce and fill again with clean cold water, without salt. repeat till you have clean water after washing. Most of the time I need to refresh the water at least for times.
Hey Josh, loving your meal prep recipes help me lose 15lbs, but right now chicken is so much more expensive than pork. Can you make a meal plan with the cheaper cuts of pork. Thanks!
Before you peel the garlic, cut 99% through the way of the little brown thing on the bottom, and it takes most of the skin off with it when you peel it away
Hey Josh, I hate beets too, but I make a smoothie of a beet, carrot, apple, generous amount of lime, and water. It's a little earthy, but not too bad. Add some ice and strain the pulp. I like to keep some pulp for fiber. Hope you try it!
Dude!!!! You rock! I have 15 year old twins who want to “bulk”! 🤦🏼♀️. And I work full time. Thank you for your videos!
This is an amusing video, but I as hoping for a vid about how to get those more "difficult" veggies down, like Brocolli, Zuchinni, etc.
My tip for the garlic is to twist each clove between your hands. Great video!
Get a mug, put some very hot water in it, & drop your garlic cloves into it. Let them soak at least 5 minutes (10 is better). This helps dissolve the "stickiness" that makes the papery skin cling. Then take them out, lay them on their backs (curved side down, not hollow side). Carefully cut the root almost all the way, then push the root down to peel a strip along the back, & use that to help peel it. If you've soaked them long enough, you can squeeze at the growing tip to help ease out the clove from its paper sheath. You can do the same thing with cold water, but give it 15-20 minutes.
Since my house has a special hot water tap at the sink, I will drop the garlic into the mug, fill it with enough steaming hot water to float, then chop my onions and sauté them. Just as those are starting to be fully translucent, I will peel the garlic, smash & mince, and put them in the pan just as the onions are starting to brown a little, before continuing promptly with the rest of my cooking. (If it were just standard hot water from the tank, I would give them at least 10 minutes.)
Thanks! I generally do OK with getting a decent amount of veggies in my meals, but having them fresh, prepped, and ready to go sure makes it easier. Good tips.
Two tips for garlic.
1- buy the prepeeled stuff and keep it in the freezer. It isnt as good as the fresh stuff as it lacks most of its allicin, but its about 90% of the way there. Great for most cooking needs outside of fresh sauces or garlic bread
B- for fresh garlic, use your chef knife. Smash the head and it falls apart. Seperate the cloves and give them a light smash individually then cut the ends off. This makes peeling WAY easier. Also, you dont need minced garlic very often, so once peeled just smash with your knife and maybe cut it once or twice.
Every once in a while there will be a stubborn clove, so i just throw that one away. Garlic is cheap and ill just buy more rather than fight it with.
But as long as your garlic is somewhat fresh, these tricks save me a ton of time.
You can buy beet root powder. You might find it less messy. My daughter uses it.
Have you tried chopping up your vegetables and stir-frying them? You don't HAVE to eat everything raw as long as you don't overcook it. Just dice up 2 inches of zucchini, a carrot (cut it extra thin so it's done quickly), an onion, a clove of garlic and the green of a shallot, mince some ginger and stir-fry at high heat until it gets some color, then add soy sauce, let the liquid evaporate and you have a meal that you can put over asian noodles or rice. You can prep all of this too.
A tip for peeling garlic: Put it on the chopping board, place the side if a large knife over it, and press down hard. It will practically peel itself.
With garlic, I always try to have 1 or 2 extra heads in waiting, I think garlic you buy in grocery stores needs more drying time. The skins always come off much easier. And NEVER store your unpeeled garlic in the fridge, always out where it can breath, not in a sealed jar.
I wash lettuce in a similar way, but I’m really pedantic with spinach. I wash them about three times before storing/using it.
Also, beetroot is yum and you’ll find it in sandwiches and burgers here in Australia.
okay, can i suggest trying the shaken jar method, but use a pairing knife to cut the bottom off the garlic first, then shake the jar like it personally offended you.
also, if you store the garlic in oil, it will slowly flavour the oil and is great in cooking
I believe the garlic self-peeling trick can work when there is water in the glass and the glass is tall enough to build some force, but not so tall that you can't shake the garlic violently against the lid and the botton... So it needs to be the correct size for the amount you put in the glass...
I use dried powdered garlic and onions a lot for taste because I can't cut things very well (less control in my hands due to some development issues when I was a child) and most people don't want to bite on a chunk of garlic (I don't mind). When I have to peel some, I cut off the base where the roots would be and fiddle with the tip of the knive around until it's peeled. Hate it too. Since I am pretty allergic to raw onions, cutting them is a mess.
I have a food processor that claims it can cut onions, put it bashes them into pulp in 0.2 seconds...
So my hubby usually peels and cuts onions for me. :)