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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 5 years ago
18 answers 1803 views
7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added almost 5 years ago

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

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Niknud

Rachael is a trusted home cook.

added almost 5 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 5 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 5 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 5 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 5 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 5 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 5 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 5 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 5 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.

0c6184b8 8171 4d6c be13 64783b4ef26a  12043167 10101477821695399 6760981916653921826 n
added almost 5 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
creamtea

Lisanne is a trusted home cook.

added almost 5 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 5 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 5 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 5 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 5 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 5 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 5 years ago

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