All questions

Peeling Garlic

Typically I do the smash and mince method when cooking with garlic - which also makes it easy to get the skins off. But, what is the best way to skin a clove of garlic when the recipe calls for thinly sliced garlic which would not work with the smash and mince method? While skinning garlic last night I kept thinking there had to be an easier way then trying to peel it with my fingers...

asked by There'sAlwaysPie almost 4 years ago
18 answers 1586 views
7b500f1f-3219-4d49-8161-e2fc340b2798--flower-bee
added almost 4 years ago

Soak it in a small bowl of water for a while before peeling and the peel comes off very easily.

Be53e5fa-f5fe-4601-8d5e-7d9c096a5aed--nog
added almost 4 years ago

Have you ever tried one of those rubber tubes thingies? They sell them at williams-sonoma and you just put the clove inside the tube and roll it around. The skins stick to the rubber and you have a non-smashed, yet peeled clove of garlic! I keep one around for exactly that use - because normally I am a dedicated knife smash and mincer like you.

Here's a link: http://www.williams-sonoma...

2f4926e2-248b-4c22-a6f7-8f2d888b8488--3-bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added almost 4 years ago

Love that Droplet, I had the same issue last night with some garlic cloves. Great tip!

Dcca139f-78d5-41a3-b57b-6d6c96424a1c--img_7818
added almost 4 years ago

I trim off both ends of the garlic. You still have to peel with your fingers, but cutting the ends off makes the cloves much easier to peel.

69d2403d-88f4-4b72-b0b9-84a21f4d0561--img_1445
added almost 4 years ago

You can still use the smash method, but use a lighter pressure on the knife so you don't smash too much. I've also used Droplet's method, though I find using hot water works better.

76201469-1c75-4693-9d8d-42de0364e30c--261418_10150206607997864_742287863_7274773_7241571_n
added almost 4 years ago

Thanks for the great tips! Niknud - I'd always wondered if those things work - glad to hear that they do!

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c--junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 4 years ago

hmmm never heard of tat soaking method. I cut off the root end and then it's usually pretty easy to get the rest of the skin off. A few light taps with the side of your knife also helps loosen it.

6f614b0c-899e-467f-b032-d68711f70a39--2011-03-07_18-28-41_870
added almost 4 years ago

I store my fresh garlic from the garden in the freezer, it keeps from sprouting that way. It thaws in a minute or so on the counter. Trim off the root end & the skin pops right off. I tend to slice my garlic very thin rather than chopping. If you slice it while it's still semi frozen, it's much easier. Similar to slicing partially frozen meat...

76201469-1c75-4693-9d8d-42de0364e30c--261418_10150206607997864_742287863_7274773_7241571_n
added almost 4 years ago

Helen's A-N-D, that's a great idea - including the thought of fresh garlic from the garden...I've never tried growing garlic here in Florida but if it worked I bet it would be delicious!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added almost 4 years ago

Get 2 small stainless bowls, put garlic in one, cover with other bowl, dome side up, hold together, shake it like crazy. The banging, peals garlic like crazy! I have also put in a lidded plastic container and shook the heck out of it. The metal is more effective. They will be completely naked garlic cloves.

766e4dfa-4221-43c1-afa2-5f2e23d7100c--monadnock
added almost 4 years ago

I've heard that zapping them in the microwave (*gasp*) for a few seconds makes for easy peeling.

48dd002c-4c45-4b84-8006-ac8614d467cd--dsc00859_2
added almost 4 years ago

I cut off both ends, slice in half lengthwise, slide out the germ with the point of the knife and slip each half out of its peel.

Cd4936f2-2555-42a6-bab6-b78ae625f4ec--img_3538
added almost 4 years ago

Felix is (gasp) right. Hate to admit it but this is what I usually do, about 5-10 seconds in the micro is all it takes. Also the tube thing Niknud mentions works OK as well as blanching each clove. I enjoy peeling garlic as much as I enjoy peeling shrimp or pumping gas or going to the dentist....

99988d06-447b-42cb-882b-b91e16b76a4a--hp_scands_842919525854
added almost 4 years ago

The rubber tube device is fantastic. Best $8 hostess gift ever. Pops into dishwasher for easy clean up, too. Just don't press too hard, or roll on a damp countertop. Any moisture, inside or out, is anathema to this ingenious invention.

Bc343245-99fb-4d2b-8579-9bf9c485181e--me
added almost 4 years ago

I've done the soaking method for years and it's been a great way to go especially for the small cloves. It's such a time saver when you have to do a ton of them, as I do a pretty quick soak of just a minute. I've also found this a great way to peel shallots if I have a lot to do.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added almost 4 years ago

As Jacques Pepin says, once you cut off the dry end of the clove and exert light pressure w/your knife, the skin slips off pretty easily.

Wholefoods_user_icon
added almost 4 years ago

After you get the cloves peeled you can use a mini mandoline slicer. I bought this tiny slicer/grater thinking it would be yet another kitchen gadget that would end up in the recycle bin, but I absolutely love it. It makes the tiniest, thinnest garlic slices. I love to slice up a bunch and fry them up all golden and crispy to top salads and soups. It's easy to use, about the size of a chef's knife, and all three parts come apart for easy dishwasher clean-up.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added almost 4 years ago

Found a video of totalkathy's method. Amazing! http://bit.ly/pnFyJC