Garlic and Onions



I've noticed that experienced chefs often cook with garlic and onions.
I love the taste of both, BUT how can you remove the smell from your
hands after chopping? Even with repeated washing, it seems the smell
lingers several days, which does not deter me from using them.[HA HA]
The pungency of garlic and onions that makes them so irreplaceable in
cooking is not so welcome afterwards, when the odor clings to your ands
often even after you've scrubbed them repeatedly with soap. Luckily, there
are two easy ways to minimize any lingering smell. The first is simply
to avoid touching the ingredients as you prepare them.

Wear rubber gloves to slice onions, and, since most of your contact with
garlic comes while peeling it, use a "garlic skinner" to remove the outer skin.
Rather than mincing garlic with a paring knife, you can use a garlic mincer,
so you'll hardly need to touch the cloves at all. If you find your hands
smelling of garlic or onion after cooking with them, RUB your hands on a
piece of stainless steel while running under warm water. Kitchenware
stores often sell square, or oval-shaped blocks of stainless steel for this
purpose, BUT, the bowl of a ladel or large spoon works equally well.