There are reasons they sell prepeeled garlic in jars for an arm and a leg. It is near on impossible to peel it on your own. One trick I've seen work for some people, but have not been able to get to work for me required you to try and peal the whole bulb at once. Break it up into the individual buds. Snip the bottoms off. Toss into a tupperware-type dish with lid (or even a clean, empty margarine tub with lid. Cover tightly and shake like hell for a few minutes and let them friction their skins off each other.
Pork juice: Assuming you didn't trim the fat off the roast pre-insta-pot, when you chill it you'll get a layer of fat to form at the top, which I'd advise skimming off before using the stock in something else like soup or chili. As others have advised, you need to use this in a few days or pour into ziplock bags and freeze to use later. Be sure to label the bag first with what's in it and a date, so that 3 months down the road when you come across the bag in the freezer you'll know what's in it.
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momijizukamori
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Date: 2019-12-22 11:10 am (UTC)Pork juice: Assuming you didn't trim the fat off the roast pre-insta-pot, when you chill it you'll get a layer of fat to form at the top, which I'd advise skimming off before using the stock in something else like soup or chili. As others have advised, you need to use this in a few days or pour into ziplock bags and freeze to use later. Be sure to label the bag first with what's in it and a date, so that 3 months down the road when you come across the bag in the freezer you'll know what's in it.