I have a good method I came up with 30 years ago. You take a garlic clove and break off the end where the root is because it's usually hard and will the palms of your hands, step two place the clove on your palm put both your hands together and rub them two lossin the garlic skins to come completely off In a matter of seconds. That's it pretty effective and easy
The shake method is highly dependent on the garlic cultivar. Loose skinned varieties and varieties with bigger cloves will peel faster than ones with firmer skin or smaller cloves. If you get the right kind of garlic, and you really put some sweat into it, you can peel a whole bulb in about 20 seconds.
Cause that works only for hybrid larger garlic with loose outer skins . It's too loud and annoying and will never work on smaller local varieties of garlic😕
The easiest way I've found is to cut off the root end, then take the cloves and roll them between your hands while applying pressure. The peels come right off. The cloves maintain their shape and you don't have that hard bit on the end to bite into.
Shaking works really well, but just break up the garlic bulb a tiny bit first. I used an empty jar to shake, and you don't have to pull any skins off either. It's literally 30secs and done.
I either roll them in a silicone garlic peeler or simply rolling the clove between my palms. The peeling comes off easily. If the clove is too flat, I just pinch it a bit between my fingers until I hear the peeling "snap". Very easy!
Saved me. I'm only a quarter of the way through 3 lbs of garlic and I can't take the burning pain in my fingers anymore. Looked on here and found your video. Cruising is best!!! Thank you for saving me from additional pain!!
Shaking one is garbage. You have 2 more dishes to wash and it really doesn't work very well. Crushing is faster, doesn't add additional things to clean. You don't even need anything for it, just pinch the glove between your fingers very strongly and it'll come off. Now if you have a ton of garlic to work with - shaking is the obvious choice for that. But who has to peel dozens of gloves?
I thought crushing is the common method? My mom always told me to crush the garlic before peeling and mincing/dicing it into the recipe (or sometimes just use the crushed garlic as it is).
I usually remove the outer peel and separate cloves from each other before microwaving them. It takes longer but is more effective. The downside is that the garlic is cooked and gets softer.
Depending on how much you need! Rolling wasn't mentioned, which is ideal for small amounts! Silicone tubes are best for that, and you can shake them first to loosen skins up!😎
I just came up with the last one myself. That one works best for me. Though, the knife will get sticky and it don't really comfortable when it gets too sticky but I will just wash the knife and use again. So, the last one works the best, even when you need to peel a large amount of it.
Just got a bag of garlic from Costco. Took me about an hour to peel most of it to store in a freeze. I used the shake method but in a mason jar. It made it easier, but didn't get all of it. I don't have steel bowls.
I tried both the bowls and Mason jar. Mason jar worked much better especially when shaking up and down rather than side to side. The odd clove that doesn't peel you just add back to jar for another shake. Took me about 20 mins total to completely peel 5 large heads!
I just give the cloves a gentle whack with a standard hammer, more like a tap. Requires less pressure than the knife smashing method. Very easy and effective (assuming your recipe does not require the cloves to be whole and unsmashed).
Glad to see the method I use (and didn't know was a thing until I figured it out on my own) got 4 out of 5. None of my recipes call for intact cloves, all minced/diced, so I've never thought about the shape issue with crushing. Still going to try the other options to see if I like them. This includes simply just stabbing a clove with a butter knife an pulling it out, which seems quick and efficient, but will probably depend on how tightness of the peel.
Garlic has so many benefits! On top of being delicious, it generates a pleasant aroma on the breath that will repel your enemies and anyone else who might want to waste your time. It's a win-win!
When I saw the shaking (inside two bowls) method, they broke the head of garlic apart before putting them in the bowl and shaking. When they did that, it DID take just 20 seconds. In this video, they left the head of garlic intact o of course it took longer.
Tip: If you're gonna try the shaking one, you could smash it on the counter and roughly separate them before continuing. That way, you'll take about 20 seconds.
I’ve tried the shaking method, cut the entire bulb in half, but the crushing still the best method in my opinion cleaner peel without leaving too much skin on the garlic cloves, just make sure your doing this with dry hands, knives and board, and the only downside is the sticky parts if the cloves are too small
I've tried it before, it's literally several minutes of hard shaking. It's only really any faster/easier than crushing each clove if you want to do at least a large bulb at once, or if you have lots of little tiny cloves.
several minutes? nooooo sir. I do this every time. If you separate the bulb rather than putting it in whole it takes 20-30 seconds, you just have to put a little elbow into it, pansy shakes don't do the trick. way way waaaaay, faster than peeling every clove by hand.
I've separated them into individual cloves and shaken it HARD for ages, and very little happened. A few fell out of their skins, but it's a lot less effort to just crush it with the side of the knife, exactly the same effect and you don't get a bowl
Bias review. Giving your personal favorite method 4 stars while the one that peels whole heads of garlic at once only got 1 star. You literally said "effective" but gave it a lower review than the microwave and hot water methods. Which can change/ ruin the taste of the garlic.
And "takes longer then just pealing" which also doesn't change/ ruin the taste of the garlic. What a bias comment. Using his favorite method to whine about their favorite method.
I saw a video of an Asian woman pulling the garlic cloves from the head garlic with the tip of a knife. She says this is absolutely the quickest. She prepares a lot of Korean food. I'd like to try that one. Right now I use the crush method and it works fine.
for the microwave technique: just slightly cut the top of the garlic head before putting it in the microwave, then it should pop right out once its done. the shaking technique: best technique i've ever used to peel multiple garlic heads within the frame of a minute! just make sure you remove the garlic's outer paper and put the garlic cloves (not head) inside the shaking pans, and you should get the best results.
im a pre cook. so what i usually do is I crush the bulb to separate the cloves first, (which doesnt take long) than i get to shaking. then it takes about 20 seconds. if you choose to crush the cloves as well, it will take less than 10 seconds. very effective for large quantities.
Shaking is by far the quickest way to do this, WHEN YOU BREAK UP THE GARLIC FIRST (can't believe you didn't figure this out). if it doesn't work for you, it most likely because the container is too big. The cloves have to bump into each other for this to be effective. I found that a half liter soda bottle is perfect for 1-2 heads of garlic. And even if the job is not perfect, it is much easier to peel off the rest of the skin. Anyway, there are different types of garlic, so this does work not equally well with all of them. For the type shown in the video, it works great.
My grandmother cuts the garlic vertically so that it splits open (like an almond), and then just peels it off. Takes about 10 seconds if you become used to it.
I don't use a knife to crush them, I use the flat side of my tenderizer to crush them. Because, yes, hitting or pushing down on the knife like that could potentially lead to injury. The worst thing that can happen when using the flat side of a tenderizer? Some of the cloves go shooting out when you bust open the bulb. I then let a little water run over my fingertips before smashing the individual cloves, this keeps the skin from sticking to my fingers. To be honest, it takes me longer to peel a bunch of potatoes than it does to peel a garlic bulb and cloves. I came here looking for the best method. Turns out I was doing right all along. Go me!
hi , watched your video , liked your first method , microwave one , please confirm , keeping in micro is for 2 minutes ? ----suchitra . since I have to prepare garlic , green chillies and zinger pickle , hence I feel this is the best as moisture will also be removed little bit . nowadays sunshine is also not very strong being winters . thanks .
1:37 ......please don't try this , I tried this and the little acids , that watery content in garlic splashed a little to my hand and it is so painful, it is so painful that you will feels like your fingers are burning , while you are crushing it there's a 99 % of chance to get a splash of acid from garlic and it is so painful 💔 😢. Please reply me if you know anything to control this pain ...thankyou for taking time to read this comment
If you bend a clove between your fingers, it'll split the skin in half and peel much like a crushed clove, without misshaping it, if you need clean slices or are afraid of knives. But don't be afraid of knives.
just place garlic on board, set knife on top press down quickly, it pops then peal - simple we do it that way in Italy - if you learn to press gently it does not affect shape
I buy what is known as Elephant Garlic. There are fewer but much larger cloves. It is very easy to peel. And there is no waste as there are no small cloves that aren’t even worth the time to try to peel. The problem is that it is not always available. It might be seasonal.
The absolute easiest way is to twist the clove 4 times. You'll hear it cracking and popping. The skin comes off very easily even with the hard end left on. I do a head once or twice a week and it speeds up prep. I also like to use a microplane instead of a knife. The garlic is very finely cut and forms a paste that sticks to the underside of the microplane. Then you just tap it on the edge of the pan to dislodge into the pan. Easy peasy.
I've always done the 'crushing' one, i've tried shaking it in a large bowel several times when i've needed lots, but it's never very effective. The only problem with crushing it is it gets more garlic oil on your fingers.
It's all about timing. You wait until the garlic is just about ready to start rotting. Then you cut the stumpy part off, taking whatever peel comes off with it. Then you pinch the tail thingy and the whole thing should come right off. Takes about 10 sec and basically no effort. 60% of the time, it works every time.
When crushing the garlic you automatically bruise it. This helps bring out the garlic flavor for whatever it is you are cooking. You also don't HAVE to use a knife seeing as your palm will do just fine, so I don't see why it didn't get rated 5/5 but oh well
I support someone with a developmental disability to cook supper once a week. We usually make a pasta dish with a tomato sauce, but he doesn't have a sharp knife, so we use his Slap Chop. Before I put the garlic in it, I just crush the clove with the palm of my hand, quickly peel it, and I dig into the stem with my thumb. No knife needed for the crushing and peeling process.
"Knives are scary" idk why that makes me laugh so hard
It's true though
lol
Meee tooo 😂😂😂
I use cans
i use weight then
I have a good method I came up with 30 years ago. You take a garlic clove and break off the end where the root is because it's usually hard and will the palms of your hands, step two place the clove on your palm put both your hands together and rub them two lossin the garlic skins to come completely off In a matter of seconds. That's it pretty effective and easy
The shake method is highly dependent on the garlic cultivar. Loose skinned varieties and varieties with bigger cloves will peel faster than ones with firmer skin or smaller cloves. If you get the right kind of garlic, and you really put some sweat into it, you can peel a whole bulb in about 20 seconds.
Yep - a little annoying with how unscientific people test things nowadays.
Can't believe the shaking one ranked so low! It's the only one that you don't have to fuss with picking all the bits of peel off!
thats because they put the whole head in, they have to separate the cloves and then shake
That’s because that method sucks you need to shake like 60 minutes to do anything
Cause that works only for hybrid larger garlic with loose outer skins . It's too loud and annoying and will never work on smaller local varieties of garlic😕
Only gay people do that
I just saw a video that showed 3 fast ways to peel garlic and shaking them one but she had the cloves separated
The easiest way I've found is to cut off the root end, then take the cloves and roll them between your hands while applying pressure. The peels come right off. The cloves maintain their shape and you don't have that hard bit on the end to bite into.
this helped sm thanks!
This is the best method, takes like five seconds before the skin pretty much falls off on it's own.
Shaking works really well, but just break up the garlic bulb a tiny bit first. I used an empty jar to shake, and you don't have to pull any skins off either. It's literally 30secs and done.
You must be strong 🤣🤣🤣 i tried and it was miserable
@@crazywolf9715 you should keep doing it that way, it's a good workout and you will get stronger in the process
I don't see any problem with that
That works only for larger hybrid garlic with loose outer skins . It's too loud and annoying and will never work on smaller local varieties of garlic😕
Legend, just done that and it worked
I either roll them in a silicone garlic peeler or simply rolling the clove between my palms. The peeling comes off easily. If the clove is too flat, I just pinch it a bit between my fingers until I hear the peeling "snap". Very easy!
Saved me. I'm only a quarter of the way through 3 lbs of garlic and I can't take the burning pain in my fingers anymore. Looked on here and found your video. Cruising is best!!! Thank you for saving me from additional pain!!
That’s what most chefs do …
The shaking one looked like the best
Shaking is the best in my experience...and I assumed crushing+peeling was implied. I didn't think people just peeled them.
Shaking one is garbage. You have 2 more dishes to wash and it really doesn't work very well. Crushing is faster, doesn't add additional things to clean. You don't even need anything for it, just pinch the glove between your fingers very strongly and it'll come off.
Now if you have a ton of garlic to work with - shaking is the obvious choice for that. But who has to peel dozens of gloves?
I do.
Certainly, the best for busy people. It literally takes max 5 minutes to peel 20 garlics and clean the dishes.
Guess when you need to peel a large amount of them, this technique is the best.
I just wasted 2 minutes of my life to watch a video that says "your current method of peeling garlic works."
And probably 20-30 seconds of your precious life by writing this comment.
@@amt8038 too funny 😂🤣😭
💀
So self obsessed 😂 good if it works
Uhh, you had me in the first half, ngl?
Winner: the thing that any Italian grandma could have told you to do.
LotusEater Myself? Lol
LotusEater Why? Lmao
That honesty tho
I like shaking tho! Maybe I do have anger management issues. . .
+Tania Rivera put it in a mason jar and shake for easier handling.
I thought crushing is the common method?
My mom always told me to crush the garlic before peeling and mincing/dicing it into the recipe (or sometimes just use the crushed garlic as it is).
ikr
Qeisama yeah I always thought that everyone did it
I mean if youre new to cooking and someone never cooked a certain thing around you youre not gonna know this.
I usually remove the outer peel and separate cloves from each other before microwaving them. It takes longer but is more effective. The downside is that the garlic is cooked and gets softer.
"knives are scary" lmao you're a freaking cooking channel XDD
This didn't taste good at all.
Dankey Kang 😂😂
Depending on how much you need! Rolling wasn't mentioned, which is ideal for small amounts! Silicone tubes are best for that, and you can shake them first to loosen skins up!😎
I just came up with the last one myself. That one works best for me. Though, the knife will get sticky and it don't really comfortable when it gets too sticky but I will just wash the knife and use again. So, the last one works the best, even when you need to peel a large amount of it.
Just got a bag of garlic from Costco. Took me about an hour to peel most of it to store in a freeze. I used the shake method but in a mason jar. It made it easier, but didn't get all of it. I don't have steel bowls.
I went to walmart and bought 2 medium sized metal dog food bowls, worked out great.
I tried both the bowls and Mason jar. Mason jar worked much better especially when shaking up and down rather than side to side. The odd clove that doesn't peel you just add back to jar for another shake. Took me about 20 mins total to completely peel 5 large heads!
I just give the cloves a gentle whack with a standard hammer, more like a tap. Requires less pressure than the knife smashing method. Very easy and effective (assuming your recipe does not require the cloves to be whole and unsmashed).
Glad to see the method I use (and didn't know was a thing until I figured it out on my own) got 4 out of 5. None of my recipes call for intact cloves, all minced/diced, so I've never thought about the shape issue with crushing.
Still going to try the other options to see if I like them. This includes simply just stabbing a clove with a butter knife an pulling it out, which seems quick and efficient, but will probably depend on how tightness of the peel.
Garlic has so many benefits! On top of being delicious, it generates a pleasant aroma on the breath that will repel your enemies and anyone else who might want to waste your time. It's a win-win!
When I saw the shaking (inside two bowls) method, they broke the head of garlic apart before putting them in the bowl and shaking. When they did that, it DID take just 20 seconds. In this video, they left the head of garlic intact o of course it took longer.
That’s UA-cam video 😂 to get your view and still keep you thinking
Tip: If you're gonna try the shaking one, you could smash it on the counter and roughly separate them before continuing. That way, you'll take about 20 seconds.
Tasty ALWAYS comes through!!! I needed this today to do my garlic confit.
I’ve tried the shaking method, cut the entire bulb in half, but the crushing still the best method in my opinion cleaner peel without leaving too much skin on the garlic cloves, just make sure your doing this with dry hands, knives and board, and the only downside is the sticky parts if the cloves are too small
shaking looked best to me - why is a matter of seconds a long time, good grief.
I've tried it before, it's literally several minutes of hard shaking. It's only really any faster/easier than crushing each clove if you want to do at least a large bulb at once, or if you have lots of little tiny cloves.
several minutes? nooooo sir. I do this every time. If you separate the bulb rather than putting it in whole it takes 20-30 seconds, you just have to put a little elbow into it, pansy shakes don't do the trick. way way waaaaay, faster than peeling every clove by hand.
I've separated them into individual cloves and shaken it HARD for ages, and very little happened. A few fell out of their skins, but it's a lot less effort to just crush it with the side of the knife, exactly the same effect and you don't get a bowl
you guys must be doing it wrong, I'm gonna upload a video
Nick Perritte YES! They didn’t break apart the garlic before they put it in the bowl!
Bias review. Giving your personal favorite method 4 stars while the one that peels whole heads of garlic at once only got 1 star. You literally said "effective" but gave it a lower review than the microwave and hot water methods. Which can change/ ruin the taste of the garlic.
And "takes longer then just pealing" which also doesn't change/ ruin the taste of the garlic. What a bias comment. Using his favorite method to whine about their favorite method.
I saw a video of an Asian woman pulling the garlic cloves from the head garlic with the tip of a knife. She says this is absolutely the quickest. She prepares a lot of Korean food. I'd like to try that one. Right now I use the crush method and it works fine.
for the microwave technique: just slightly cut the top of the garlic head before putting it in the microwave, then it should pop right out once its done.
the shaking technique: best technique i've ever used to peel multiple garlic heads within the frame of a minute! just make sure you remove the garlic's outer paper and put the garlic cloves (not head) inside the shaking pans, and you should get the best results.
im a pre cook. so what i usually do is I crush the bulb to separate the cloves first, (which doesnt take long) than i get to shaking. then it takes about 20 seconds. if you choose to crush the cloves as well, it will take less than 10 seconds. very effective for large quantities.
I crush to break apart then shake, works pretty well. Combine 1st step of #5 with #4
i always do the crushing one and was hoping for a faster route than that
Yesterday, I needed to learn to peel garlic for the creamy Alfredo rigatoni and right after I finished cooking the dish and stuff u posted this video.
The shaking one is legit the best. The whole point is avoiding peeling with fingers. There's no way it's any slower than manually peeling
Totally agree, works very well!
Thanks for the shout out!
If you think peeling garlic is hard enough, you haven't dealt with shallots yet.
As a chef for over 30 years the last method has always been the best way.
How!
Shaking is by far the quickest way to do this, WHEN YOU BREAK UP THE GARLIC FIRST (can't believe you didn't figure this out).
if it doesn't work for you, it most likely because the container is too big. The cloves have to bump into each other for this to be effective.
I found that a half liter soda bottle is perfect for 1-2 heads of garlic. And even if the job is not perfect, it is much easier to peel off the rest of the skin.
Anyway, there are different types of garlic, so this does work not equally well with all of them. For the type shown in the video, it works great.
Guys, so much simpler: just twist the garlic clove and the peel basically comes right off.
I usually just cut off the ends, cut a slit down the middle, and peel it by hand. I have tried crushing before and it works too, though.
My grandmother cuts the garlic vertically so that it splits open (like an almond), and then just peels it off. Takes about 10 seconds if you become used to it.
hands down...Shaking ROCKS! I've tried all the above
I don't use a knife to crush them, I use the flat side of my tenderizer to crush them. Because, yes, hitting or pushing down on the knife like that could potentially lead to injury. The worst thing that can happen when using the flat side of a tenderizer? Some of the cloves go shooting out when you bust open the bulb. I then let a little water run over my fingertips before smashing the individual cloves, this keeps the skin from sticking to my fingers. To be honest, it takes me longer to peel a bunch of potatoes than it does to peel a garlic bulb and cloves.
I came here looking for the best method. Turns out I was doing right all along. Go me!
Excellent! ... And, all done with a good sense of humor.
Shaking worked for me..take out peeled ones.ones that didn't peel...clean out & put back and shake ..worked awsome for me
Get one of those silicone tubes with the spiky edges. They work fast and effectively. Also cloves remain whole.
just cut off the bigger end and you can peel it in almost no time...
Thats the way I peel them too... works very well :)
i always chop off the bottom because I don't want that bit in my food, but it doesn't make it easier to peel you still need to crush it.
Yep I break off the root end then rub it together in my hands and it peels right off in seconds
Proof or it didn't happen
hi , watched your video , liked your first method , microwave one , please confirm , keeping in micro is for 2 minutes ? ----suchitra .
since I have to prepare garlic , green chillies and zinger pickle , hence I feel this is the best as moisture will also be removed little bit . nowadays sunshine is also not very strong being winters . thanks .
*Pros: Good for anger management* 🤣
1:25, “good anger management” 😂😂😂😂
The bowl shake is the best! It works faster if you break up the head before giving the bowl shake treatment.
@Tasty, please re-try and update. Billions of garlic-peeling minutes are on the line.
1:37 ......please don't try this , I tried this and the little acids , that watery content in garlic splashed a little to my hand and it is so painful, it is so painful that you will feels like your fingers are burning , while you are crushing it there's a 99 % of chance to get a splash of acid from garlic and it is so painful 💔 😢. Please reply me if you know anything to control this pain ...thankyou for taking time to read this comment
I love the dancing garlics at the end! :D
I usually moisten each garlic clove with a cloth. A damp cloth. I’ve actually never crushed my garlic with my knife first, maybe I should try that.
This was a great video helping people find the easiest way to peel garlic; thank you so much ❤💯
I'm gonna try the whisking one
.... or you can shred it
:D
I find the peel usually comes off easily if I cut a small piece off both ends of the clove of garlic, and then just peel it with my fingers.
Petrus Laredes me too😁
Watching this at work, I’m peeling it the whole work shift 🥲
The shaking is always my go to.
If you bend a clove between your fingers, it'll split the skin in half and peel much like a crushed clove, without misshaping it, if you need clean slices or are afraid of knives. But don't be afraid of knives.
I loved the music and the methods😂❤
love the music. thanks for the quick review. now I know what to do.
Do you know the name of it?
just get minced garlic instead . the ones soaked in oil is amazing
Didn't know they had that!
PLEB
Tastes like crap to me.
good for bread
TheAngryMan good on bread but it's not nearly as strong
"Good anger management" lol I like that.
Brilliant video.
Thanks for this mate!
Twist the top until it cracks slightly, cut off the hard bit at the bottom, take skin off. Alternatively, rubber tube, pop inside, roll, done.
Thanks for the last tip. Will try it
Lol the crushing part I've known that before 😂 anyone else?
The winner is crushing it.
just place garlic on board, set knife on top press down quickly, it pops then peal - simple we do it that way in Italy - if you learn to press gently it does not affect shape
I buy what is known as Elephant Garlic. There are fewer but much larger cloves. It is very easy to peel. And there is no waste as there are no small cloves that aren’t even worth the time to try to peel. The problem is that it is not always available. It might be seasonal.
Now I want to go listen to 1940s music. Loved this.
when your longest video is about garlic
2 mins of my life I will never get back
cutting off the edges and rolling it like playdoh between both hands seems to do the trick for me
how do you remove the garlic smell on your hands? i chopped some garlic and it stayed on for a week D:
Cut some fish... Effectively removes all the garlic smell...👍👍
The absolute easiest way is to twist the clove 4 times. You'll hear it cracking and popping. The skin comes off very easily even with the hard end left on. I do a head once or twice a week and it speeds up prep. I also like to use a microplane instead of a knife. The garlic is very finely cut and forms a paste that sticks to the underside of the microplane. Then you just tap it on the edge of the pan to dislodge into the pan. Easy peasy.
Knifes are scary?
guess they wanted to say if you slip you can cut yourself
metalhood only with bad technique.
Jessica Nguyen Oh, yes.
Are you from London?
And every way your fingers stink of garlic afterwards ;)
Stink? Garlic smells (and tasted) phenomenal!
I saw the shaking method with water - pretty effective.
I am Pickling so I will use the shake method but when I am cooking I will use the crush method... Thanks Tasty
I've always done the 'crushing' one, i've tried shaking it in a large bowel several times when i've needed lots, but it's never very effective. The only problem with crushing it is it gets more garlic oil on your fingers.
Bowel??? Whats that?
@@pushpaahuja4732 you don’t want to know.
I prefer the shake method, enjoyed the video.
It's all about timing. You wait until the garlic is just about ready to start rotting. Then you cut the stumpy part off, taking whatever peel comes off with it. Then you pinch the tail thingy and the whole thing should come right off. Takes about 10 sec and basically no effort. 60% of the time, it works every time.
"good anger management?" 😂😂😂
I am going to make some honey, will this method of peeling the garlic have any affect on fermentation.
I know an easier way. Buy it in a tube.
don't have that here in austria
Chicken Soup D'état eww
***** Jar ?
I always crush my garlics when i'm going to cook using them 😂
My personal experience, just twist the glove with your bare hands and while peeling, it will be just as fast as crushing them
Tasty producers: kitchen knives are so scary for us!
-------- Joke of the year lol
Finally crushing my mummy style 😂😂
Glad to know the method I use is the best!
When crushing the garlic you automatically bruise it. This helps bring out the garlic flavor for whatever it is you are cooking. You also don't HAVE to use a knife seeing as your palm will do just fine, so I don't see why it didn't get rated 5/5 but oh well
why not use the machine to deal with the garlic www.garlicpeelermachinery.com/home-use-garlic-peeling-machine/
The two bowl method also dirties two bowl that have to be washed.
Exactly.
You just killed all the good stuff nuking it
It's the "knives are scary" for me.
I have something to say...
Have a wonderful day/night
ok
You too!
Been doing it this way since 1980 when at 12 years old I started working in a Italian Restaurant.
yeah squishing it with a knife is how ive always done it
I support someone with a developmental disability to cook supper once a week. We usually make a pasta dish with a tomato sauce, but he doesn't have a sharp knife, so we use his Slap Chop. Before I put the garlic in it, I just crush the clove with the palm of my hand, quickly peel it, and I dig into the stem with my thumb. No knife needed for the crushing and peeling process.