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...
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)