this post was submitted on 05 Aug 2024
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[–] [email protected] 8 points 2 months ago* (last edited 2 months ago) (1 children)

Garlic is a pain to peel but the more you peel the more worth it it becomes. No pain, no gain.

If a recipe calls for one clove and you peel just one clove then you will hardly taste it. If a recipe calls for one clove and you peel and mince four, then now you can taste it and now it was worth it.

[–] [email protected] 3 points 2 months ago* (last edited 2 months ago) (1 children)

If you put pressure on the garlic cloves before peeling then the dry skin will fall off, and the remaining peeling will be very easy. I achieve that by rolling the garlic cloves several times on a hard surface under hard pressure from my hands. Another method with nearly similar results is putting the garlic cloves in a container (empty marmalade jar) and shaking that container vigorously. I prefer the rolling as it works faster and more reliable.

Applies to onions, too, by the way although they need less pressure.

[–] [email protected] 2 points 2 months ago (1 children)

I know the tricks, I've been peeling garlic for decades. There's just something really satisfying about thin, visible slices of garlic in some recipes though.

[–] [email protected] 2 points 2 months ago

the shaker method is the absolute game changer if you are peeling a lot at once

https://youtu.be/Dc7w_PGSt9Y