Foucs on Food #1: AROMA


How many ways are there to slice it?

Newest trick: Put a clove into the pan while roasting chicken. The aroma it lends to the food is incredible! Sounds simple? Maybe. But did you know that you don't even have to peel the thing???

The peel is so small, slim, paper-thin really, you would think it hardly matters at all. Still, the chef explained that it creates more sweetness when you leave the peel in. We can skip the mechanics of that one - the cool thing is how well it ties into the upcoming Yomim Noraim.

When the new year chugs in, there's always a lot of hype about resolutions, making them stick... one technique out there is baby steps. Still, I often want to feel grand and create a whole new me overnight.

The answer is a slim as a garlic peel.

Even the tiniest things can make a whole world of difference and draw an incredible AROMA into the food. One slim little change is all that's needed.

Now that's doable!

K'siva V'chasima Tovah :-)


  1. Peeling it isn't hard though—just smash the clove with the flat of a wide-bladed knife and it comes riiiiight off.

    Thanks for the tip!


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