Kitchen trick:
Or just lightly press on the clove with the flat of a knife until it crushes slightly. Skin will come off easily after that.
While that works on a per clove basis, sometimes you need an entire head of garlic, and the shake method is the best and fastest.
sometimes you need an entire head of garlic
I guess sometimes does technically cover everytime so you are technically correct
One.
At.
A.
Time...
Yep. Super effective. 😶
Cooking youtubers are great for tips like these. Can confirm works really well.
Fun fact, it's literally how garlic cloves are peeled at the industrial scale. 🤪
Huh, TIL.
New perspective on those big-ass buckets of raw, whole-clove garlic, eh? 🤓
If you just need pressed garlic, I was sceptical but learned that you can put them in a crusher without having to peel them first
There's no way this is real. I had an aunt recommend this and I felt like 60+% of the garlic was stuck in the skin in the press?? You had a different experience?
I never tried this, but maybe cutting it up in a few pieces would help?
Yeah, I do this. Sure, you have some loss but it didn't feel like that much. Might depend on the consistency of the skin and the clove itself perhaps
Yeah... Cook by "feeling", that'll go great.
You don't "code" by chance? 🥲
Just used this technique again, made me think back to this wonderful exchange. Looked at it carefully now. It's basically lossless. Just have to empty the press after a few goes.
I'll surely notice the missing bits of your 320 kbps "basically lossless" garlic. Are you using wireless taste buds? /s
Are you high? 🤢
Put the clove under the flat side of a knife and press down with your palm until you hear a crunch. They're really easy to peel after that.
I'll literally smash the garlic with my open palm. That's just fun
So I turned the knife upside down and pressed my palm on the edge until it crunched, and I confirm: my hand is definitely really easy to peel after that! 🙃
This is by far the easiest and fastest method.
This boy helps with the bureaucracy in 80% of situations
Edit: typo
It's never as good as fresh tho.
For sure in situations where fresh matters
If you're cooking it for longer than 5 mins, chemically they're equivalent
Nah, the frozen cubes of minced garlic are where it's at.
That stuff in the tubes has added salt and oil and stuff and while yeah, it's delicious on toast with sliced tomatoes, it's crap for curry base and weird in hotpot.
Could someone explain the joke to me? I guess somewhere the skin of garlic is called paper? Or is there another play on words?
The only thing I've found on the garlic Wikipedia is the description of its skin as papery but that's it...
I think the skin is the paper, the work is peeling it off... So it's lots of paper work.
If you ask me onions are way worse, it's bad enough to make me cry.
Hmm, maybe the info you're missing is that "paperwork" is a concrete thing?
https://en.wiktionary.org/wiki/paperwork
Like, that's the whole joke, that the skin is papery and its removal is tedious, so you could also refer to the removal as "paperwork".
Oh I'm aware of paper but didn't associate papery things with ... Well paper itself I guess that's the flaw. I wouldn't describe a tree as having a wooden expression either!
i cut the ends off, then make a slit going down one entire side. Then it just comes off
It's never as strong as fresh,and I use both.
Three words: Silicone Garlic Roller
Put a clove in. Roll it around. Peeled garlic comes out.
Best kitchen accessory ever.
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Don't be mean. I promise to do my best to judge that fairly.
