Peel garlic easy or is something better? (chefs, cheap, boiling)

[gouligann]

Originally Posted by Dirt Grinder

One whack with my chef's knife and the garlic is peeled.

One whack with even a butter knife works fine.

[nmnita]

Originally Posted by CAjerseychick

hmmm
something better is to buy them already peeled- I can get freshly peeled whole cloves at the Asian market for cheap (prefer that then the crushed stuff in bottles which doesn't seem fresh and is in oil)...

I buy large jars of it, already peeled from Sam's: I never thought of the Asian market. The only problem with Sams is the amount you have to buy and it does spoil. I have started freezing it, but that isn't the best either. I totally agree with the crushed or chopped stuff in the bottles. My daughter, who is a great cook does use the bottles: I am really surprised she does.

[nmnita]

Originally Posted by emm74

I use this. It comes with one of those roller things but you don't even need it, it presses the garlic right through the skin and then you just scrape it out of the presser with a knife (comes out in one piece, takes about 2 seconds)

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

I prefer using something like that but as we get older our hands lose strength. It seems I can't get a press or anything like that to really work.

[Humble and Kind]

I buy a bag of peeled garlic cloves from Sam's. Then I use my small ninja food processer and grind/mince it up with olive oil. Then on to plastic wrap in a log shape, then freeze. When ever I need garlic I can easily cut off a half inch/1 inch/etc.


It really works great. If I need fresh cloves to grate/roast/etc then I'll buy a head of garlic. Our local groc. store doesn't carry good garlic, that's the main reason I freeze it. It's also so easy to cut off what I need and not get my hands and cutting board so "stinky".

[shh1313]

Originally Posted by elliedeee

That's what I do too. Works every time.

Don't have to spend money on another gadget either..
Smash with a chef knife.

[relocatingtonaples]

Originally Posted by Cantabridgienne

I just whack the cloves with the back of a knife.

As long as you don't need whole cloves, this is by far the easiest and fastest way I've found. The peel is amazingly easy to pull off a partially crushed clove. And if you're chopping the garlic, crushing it first with the flat side of your knife makes the chopping easier, as the clove doesn't slip around on you.

[Frihed89]

Garlic peeling issues. What's the world coming to? Have you ever considered the possibility that your love of garlic is the reward for the effort? People don't jog because they hate it.

[vision33r]

I used to buy peeled but I noticed that fresh peeled just taste much more potent and stronger. When I make garlic butter the peeled ones just don't have enough kick to it. So I stopped buying peeled and went back to peeling fresh ones. I usually just wet it and whack it then the peels comes off easier.

[JanND]

I saw this once on a cooking show, it really works.
I put a handful of the cloves of garlic into a cereal sized bowl.....I then put the same size bowl on top and holding both bowls closed rim to rim..... shake hard, up/down sideways, very hard. You'll see the peelings fluffing out of the bowls....stop after a bit, remove any of the peeled cloves, re-shake, repeat til all cloves are naked.

Or, simply buy already peeled garlic at the market.

[wildridge]

I don't always peel garlic, especially when I'm cooking something like pot roast. I just bruise it a little and throw it in the pot, skin and all.