Peel Garlic In 10 Seconds

Wow, brilliant video, the skin just seems to fall off! I wonder if it would work as well with just a couple of cloves which is about as much as I use!
 
First off, that guy in the video is awesome. I'll have to try that! I don't think I have the upper body strength to bang the garlic like that though. Usually I peel garlic by separating the cloves and then crushing them with the side of a knife or a wooden spoon. Falls right off. I'm a little skeptical if banging it around in a bowl will do the same, but it's pretty cool.
 
That is great! I will definitely try this trick next time I am making marinara and need a lot of garlic. However, I will continue to peel it the same way I currently do when I just need a clove or two.
 
I must be doing something wrong because I tried this method and it does not work for me. There are always cloves with peel still on them. I usually have to smash it with a wooden mortar and pestle.
 
Nice video! Peeling garlic can be a pain sometimes. I usually by the pre-peeled garlic from Costco. It makes a difference it you use it a lot like I do.
 
What I usually do is first cut off the ends of the clove. After I would try crushing the skin with a larger and heavier knife. Once it is crushed it is super easy and fast to pull off.
 
I do this regularly for my mom now, since we saw the video. She will buy a bunch of fresh garlic, then have me peel it in bulk for her. Then she just keeps that in a jar in the fridge for when she's ready to use it. Another nice thing about this method is you only have to make a mess once with all those garlic skins. That's one of the things I hate about peeling garlic is that those paper-y skins get all over the place and keep falling all over the floor.

One caveat though I've noticed when trying to use this method - you need garlic that has dried out a bit first, to the point where the skin is brittle enough to break off easily. I've tried doing it with fresh garlic that has been pulled from the ground, and it didn't really work well, and ended up bruising the garlic. Also, you can only do so many cloves at a time, otherwise the skins start to pad the other cloves which have not peeled yet, and soften the blow, so they end up not peeling. You may periodically need to remove some of the excess skins as you're doing it.
 
I love cooking tips and tricks like this that make life a little easier! I have to say that handling garlic is one of my least favorite cooking related chores - it's one of those things that I love to eat, but it just seems to seep into my pores and my hands smell like garlic for days, no matter how many times I wash them! Same goes for onions too, when I chop them up! I wish there was a magic cure for that!
 
Top Bottom