I love cooking with garlic. I admit, for the sake of my dance partners I’ve switched from using raw garlic to sauteéd garlic in my pesto sauces, but I’ll never give up garlic entirely. And at least now my hands don’t reek of garlic after I’ve finished chopping a clove or two–I accidentally figured out the secret years ago when I was washing the garlic-tainted knife. Hold the blade under tepid running water, pinch it between your thumb and fingers, and rub back and forth on the blade. Something about the steel will take the smell off of your skin. (Wish I could explain that better, but I’m the Cultured Cook, not the Cultured Chemist.) And after a few seconds, you’ll have the added bonus of a clean knife.
I’ve seen “Garlic Deodorizers” on sale at upscale gourmet stores, and you know what it is? A flat piece of steel. I say, just exercise a bit of caution and use the tool that’s already in your hands.
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Great Tip, but I’ll stick with the garlicy hands because, A) I don’t dance very often, and B) Me and stitches don’t get along!
I rub my hands in the sink, works well.