I love learning kitchen short cuts - little things that shorten my time in the kitchen. I prefer not to use pre chopped garlic; I think the flavor is more pronounced in freshly chopped garlic. Many people don't realize that an untasteable/unsmellable bacteria can grow in large jars of chopped garlic that have been in a fridge for a long time - so if you do buy your garlic pre-chopped, buy small jars, not econojugs it will take you a year to get through.
If you make 40 Clove Chicken or regularly roast garlic - you need to know this technique!
Clever!
