My tip for peeling: bang with the flat of a chef's knife, just a little to loosen it a bit but not break it up. Then almost cut off the root leaving the skin still attached, then do the same to the tip, then peel away from the root and it all just comes off in a shell. For mincing, just use the back of the knife as if you were slicing it, it almost liquifies it.
Same.... I do that exactly the way u said and I thought it was very common until I found the bang the whole garlic one to be the most common... Still great tip to peel of a garlic
Personally the way I peel garlic more quickly is to let them soak in warm water while I am chopping up other things, by the time I've finished that, the "skin" peels right off with minimal effort. I learned this from a Chinese style cooking channel and it has helped me a lot, as I usually use quite a bit of garlic in my cooking.
Garlic powder is quite different from normal garlic. You would use it differently and because of the way its made it has an entirely different flavour profile
The last time that I needed whole peeled garlic cloves, I wanted to try the two bowl method. I couldn't find two similarly sized bowls, so I put the garlic in a medium-large (maybe 6 x 10 x 2 inches) piece of tupperware like storage container and shook it with the top attached. It worked really well and only required one hand to shake it.
Yeah, bowls are unnecessarily huge. It works great with an old pesto glass (basically tiny in comparison). And you don't get stinky hands (which you can get rid of easily by rubbing them over the metal in your sink for some reason).
For the "between two bowls" method, I like to use a Tupperware container. There's plenty of room for the cloves to shake about, and the lid is secure so you can shake with one hand pretty easily; really get the velocity up much higher than if you had to hold two bowls together and generate no centrifugal force becaue you're using both hands.
*WHY USE A BOWL WHEN YOU ALREADY HAVE AN EMPTY BOTTLE OF WHITE WINE?* *NOT ONLY ARE YOU SOAKING THE GARLIC IN A FLAVOURFULL LIQUID YOU CAN ALSO LEAVE ALL THE GARBAGE IN THERE WHEN YOU THROW IT OUT!*
I love that you mentioned that the shaking method will cause you to have two dirty and stinky bowls that will be needed to put into the dishwasher where they gonna take up a lot of space... Real recognizes real, man! 💪
They should come up with a device - a basin, of sorts, that's big enough to put the bowls in - with running water, so you can wash the bowls by hand. Someone should invent this. I bet it would catch on.
3:02 This method is easier if you use something like a mason jar. Since the lid seals, you can just whip it around real good. Added bonus if you're making marinara sauce since you can just add the sauce to the garlic infused jar and not have to clean it up.
@@ramue5749 How much garlic does a recipe need? Why do people act like garlic is uniquely difficult, it's like one of the easiest things you're ever going to peel in prep.
One thing I saw on Sorted a couple weeks ago that I've started doing, similar reasoning as your garlic press method: If I need minced/grated garlic, don't peel at all. Hold the root end and take it directly to the grater. The paper will peel back as the garlic goes through leaving nicely grated garlic on one side and the peel of the garlic on the other. Was quite amazed the first time I did it and it worked.
The bowl method works perfectly for me every time, the bigger the bowl the better. If you use small bowls the garlic never reaches the speed it needs to shed it's skin on hit, you also don't have to shake as hard. It's a pretty simple matter to wash the two bowls quickly too, takes like 15 seconds, much easier than trying to wash a garlic press. I only use this if I'm doing more than like 3-4 cloves of garlic though.
Yes, finally! Thank you! I've had enough of people watching me bash my garlic with the back of the knife and looking at me like I'm crazy. It is the best and the only good way there is to peel garlic. If I wanna slice it I'll bash it gently, and If I'm really doing a big batch I'll put a few simultaneously and give the whole knife a few bashes.
@@69elchupacabra69 I recommend using your weight to slowly smoosh it to get the skin off (I think it comes off way easier than crushing it), but hitting the knife shouldn't hurt! You can just make a fist and bounce it off the knife, like banging on a table - just make sure the handle's out of the way so the knife blade can go flat It ~sounds~ worse than it is because of the noise of the entire blade hitting the surface at once, but it's like knocking on a door - your hand just bounces off so it doesn't hurt. It's a great way to crush things quickly! Usually way more force than leaning on it too
I really appreciate how you review so many different cooking techniques in one video. And your emphasis on keeping it simple for the home cook is so cool. Keep it up man.
I use a hybrid of the microwave and knife-side method. Nuke the garlic for just 3-5 seconds (sounds super low, but works) and then all you need is a gentle squeeze (as opposed to hammerfist bashing) between the knife and a hard surface, and it pops right out, without being squashed. Useful if you want the garlic to retain a specific shape for garnish purposes.
I have two techniques for garlic, I either crush it lightly with my hand, or if you want cleanly peeled garlic take the root off then slip the tip of your knife, a utility or pairing works best, under the paper and slice through it at one of the edges, then grab the paper, with the help of your knife, and roll it off. When garlic is crushed it get obnoxiously sticky so I only ever crush it if I plan to pestle it.
It's very easy to get the smell of garlic (and onions, leeks, shallots, etc) off your hands: simply touch the smelly hand to anything made of stainless steel (like your knife or a spoon) while running both under cold water. Works like magic. Instant chemical reaction that leaves no trace.
My wife introduced me to freezing my cloves. When you pull them out to let them thaw, the paper comes right off after a few (5-10) minutes. Freezing will change the texture of the garlic. Most of my recipes require the garlic minced so the change doesn’t really affect the dish over all.
Kind of late to the discussion, but nowadays I cut out the root part, cut it in the middle and do just a slight bending and the peel detaches quite easily and without any kind of brute force. Feels elegant and clean.
Lighting tip: keep it at a 45 degree angle both on your horizon and vertical scope. The lighting in this vid is far to frontal. Great job, though, keep up the good work!!
I normally use the knife smack method unless I have to peel a lot and then I tend to use the double bowl method. You can peel a lot of garlic really fast with the double bowls.
Someone may have mentioned this already, but using a cocktail shaker for the shaking method would make that much more useful. It's literally purpose built for shaking stuff. That or a mason jar I guess. I don't use the shaking method though, I haven't ever used enough garlic to go through that effort.
@@Kakaragi I dunno, the way I crush it and the way I shake it... It's better to crush 5 or so cloves. But when I need 20 or more, I like to shake it. Also, shaking the cloves keeps them more intact, and that matters sometimes, if you're not mincing the garlic
Personally, I use the sleeve method to peel the garlic and I cut the bottom root off first. THEN I use the garlic press which I think is MUCH faster and better than chopping because it reduces the garlic to smaller particles. Your grandmother AND great-grandmothers would think we are both being ridiculous, because they'd just quickly peel it with a paring knife and then chop it with the same knife into relatively large pieces while chatting with whichever members of the family were in the kitchen.
About 4 years ago I just started buying quart jars of minced garlic at the grocery store and keeping them in the refrigerator. No one that I cooked for could tell the difference. Great labor and time savings. And the dozens of wasted heads that I kept hanging in the kitchen that always dried out before I used them didn't so I saved time and money there too.
I looked up on You Tube because I needed a lot of peeled garlic. I smashed with my hand to break them up and did the shake method. I did not have two metal bowls so I used a protein type shaker cup. It worked amazingly. I have 20 perfect cloves in less than 2 min!
That’s great, but chances are that garlic was peeled by prisoners in China. Their fingernails break right away, so they end up using their teeth to crack them. Enjoy!
For the shaking method, I find it works best to put them in a long rubbermaid container, the kind with the hard plastic or glass, then shake it on its side so gravity does a lot of the work getting the garlic from one side to the other. You don't have to shake as hard since the gravity itself helps out.
I have one of those silicone tube thingys. They work awesome for individual cloves. Also don't mince, unless you need the texture. Just do it the Good Eats way and smoosh it with the flat of your knife on the board and smear it with the edge. Then leave it. The oxidation gets you the goodness you're after without sharpness.
Shaking it up in a half gallon milk jug works well, you can get a good grip of the handle and really thrash the paper off quickly plus no cleaning needed, into the recycling with it.
I use the smash with knife method most often. However, for large amounts I use the 2 bowl method. This works really well for me as I use 2 plastic bowls which are not too big, but big enough to have a lot of volume for which the cloves can move around in. And yes it requires a large amount of shaking, but in the end saves a lot of time.
If you need large quantities, cut the root and the tip directly from the head with a sharp knife (it needs to be pretty sharp) then smash the whole head with the side of the knife, don't use much force or garlic is going to fly off in all directions.
I do the bowl one. Bowls facing like the second attempt. I don't smash it first, just shake it. Comes out of the peels. Then I wipe out the bowls and put them away (or keep out for mise en place).
I usually don't actually "bash" the garlic after cutting off a little of each end, I apply light pressure until I feel it give way a little. You can end up with mostly pretty intact looking cloves this way, if you only crush it exactly enough to break to bond with the skin and no more.
I always just take one clove at a time, grip both ends with my fingers and _twist_ it, and that usually pops enough of the skin off that peeling it becomes child's play. Still takes a while to peel a LOT but it's painless and doesn't require any extra tools.
Late to the game, but I wanted to add something.. you seemed to demo with softneck garlic. I think another ~hack~ would be purchasing hardneck garlic. Hard neck garlic often has larger cloves and more pungent garlic flavor- fewer cloves to peel and fewer cloves needed for similar flavor. Also hardneck can be easier to separate from other cloves because the hardneck (modified flower stem) provides leverage to crack cloves.
I press a clove with the heel of my hand until I hear/feel a slight snap, Then snip the root end off. Most of the time like 90% the skin comes off nice and easy.
Garlic's one of those things I like to just do by hand until it's peeled. I guess If I'm rushed, I'll break off the needed cloves and snip the tips on both ends, then peel. It's not that hard, and you know it's frosh, plus I'm quite convinced it gives my other foods I process afterwards some flav.
#5 (0:20). For a party trick, I have a deba knife that would be perfect for Glen's method, in theory. Core it like a tomato. If I get good at it, I might _briefly_ impress my in-laws. 😌 #4 (1:21). Bash and nuke. For taking out frustration, without garlic flying everywhere, might I recommend a big steel bowl, a Dutch oven, or some other wide pan with high walls? Also, try a wooden mallet, or punch it if you're a badass. I also recommend the bash for quickly removing most of the root, before even starting these other peeling techniques. #3 (2:34). Shaking. Looks good. I wonder if wet cloves would also peel faster, letting the skins stick to the walls. #2 (3:51). Rolling. Rubber gloves? Rolling a big rubber mat across a cutting board, or in a sheet pan, might also allow you to do multiples at once. I'd also try it wet. #1 (4:21). Knife smash. I wonder if smashing between two boards would have the same effect. Downside is the damage; if you're not using the garlic immediately, it will start to degrade. Honorable mention: I found that warm water and well-fitting rubber/latex gloves worked pretty well, making them my second best method for keeping cloves intact, without even slightly cutting them at the root. Also kept the smell off my hands. #0. In my kitchen at work though, we started ordering gallons of peeled garlic, once we started doing enough volume to make it worth not peeling by hand. I wonder if the company uses machines. 🤔 (I looked it up. Peeling machines absolutely exist, both wet and dry versions.) Thanks Adam for the video! I learned a lot! And anyone who read this far, thank you too. 😅
I cut off the top third, anoint the top w/ EVOO, pop it in the oven and bake at 325 till GB&D. Then squeeze the soft cloves out. Peeling issues solved!
The unlisted sixth option is to cut both ends off of the clove, but do it "bluntlly" ; as in, try not to cut throught ALL the way. This will leave a little tear, almost as a starter, and you can take the whole skin off whole. I do this very regularly. If its tough, then I do 1 (the knife smash thing)
Hi Adam,Jason here I find the best way is have your garlic 🧄 cold 🥶 from the fridge peal the paper off and seperate the cloves,then just twist back and forth the clove a few times and the skin comes off.this is a New Zealander hack 🇳🇿😋
I usually twist each clove with my fingers and thumbs. It works great in most cases, and your hands don't smell like garlic. It takes like 3-5 seconds for each clove. It's great for home cooking since I rarely use more than 4-5 cloves.
I just buy the packages of pre-peeled garlic. Keeps up to a month in the fridge and makes life so much easier! I use a lot of garlic in my cooking so I always manage to use it up before it spoils. And if not used up within a month you can always roast leftover cloves in olive oil and freeze the roasted cloves on a baking sheet, then put into bags, instant roasted garlic at hand whenever you need it.
If you deep fry garlic, you don’t need to peel it ahead of time, the skins either come off in the oil, or they can be pinched off after the cloves cool.
"Begging the question" has meant "raising the question" for about as long as the phrase itself has existed. The other meaning, that of assuming the conclusion, is actually a mistranslation from the latin "petitio principii", which actually means "assuming the initial point". So while "raising the question" is doubtless correct, you don't have to thank anyone for using it instead of the equally correct "begging the question". You should, however, avoid using the mistranslation since it's a confusing mistake to start with.
When using salt as an abrasive, you're right, it does draw out the essential oils in the garlic, which is where all the flavor is. However, it also does really break the garlic up into smaller pieces, and will break it down into a full-on paste if you do it enough. Honestly, you didn't get a very good result here because you didn't use enough salt.
My trick to not waste to much time mincing garlic each time I cook, is to put in the required time once when you have some spare time and then put it in the freezer (doesn't work if your dish requires fresh raw garlic) Take a bunch of garlic, peel it in your preferred way, mince it. Then take a flat surface (like a plastic cutting board or the lid of a plastic container). Spread a pretty thin layer of garlic on it. Freeze it at least a couple of hours. Take it out of the freezer break the layer of garlic into pieces and put them back into the freezer in a ziplock bag. [You can also freeze them in an ice cube tray, but I think that's too much garlic for one portion. If you want less garlic, slicing through ice cube sized garlic is more difficult than just breaking off a small piece from a thin layer.) For the peeling itself, I generally use the smashing with my knife technique. Unless I'm peeling a lot at once like when I'm going to freeze it. Then I might also try the bowl method, together with the smashing with my knife technique on the ones that didn't come loose during the shaking.
Find the common thread here…slice off the root end regardless of method. It always helps. I’m old school and do the whack with the broad side of a chef’s knife, and it’s sufficed for several years; but I appreciated seeing some of the viral hacks, though wasn’t sufficiently impressed.
Hey Adam! I just recently started watching your videos and was wondering what you'd think of my garlic mincing method... What I do is treat it like a larger allium, basically using the same method one uses to chop an onion, but on a smaller scale. But then I was curious, if the garlic isn't being smashed, then is that allicin all going to present in the same way? Would it make a difference in taste? Love your videos, and thank you for what you do!
Adam, I believe the salt trick is only useful when you are going for a very fine mince. You add the salt when the pieces are smaller than you had it. Then you smush the knife on the mince to organize it into a slab so when you continue to mince, the garlic stays in a neat pile and you get a more efficient pass. Love your vids btw
I got gifted one of those silicone tube thingies to roll it in and it actually works really well. If you're willing to get a specific tool, I can recommend it.
What I personally found to be most effective and works 90% of the time is cutting both end of the garlic and press it lightly with the back of knife, then the skin will be really easy to peel
Props to your improved editing and camerawork! People used to think your camera was too close to your face and that your videos ended too abruptly. Both of these things have been fixed in this video. You really are becoming one of my favourite UA-camrs lately.
Adam, you can soak your garlic for 5-10 minutes, and when the skin is hydrated, peel it easier or put the cloves in a container and shake it, the peel should be removed for the most part. The container one, like the other shaking methods is better for larger quantities of cloves.
If you smash the garlic you release chemicals that make it taste stronger and more sharp so take this into consideration. If you want a strong garlic taste then smashing in a great technique if you want a more mild garlic then do the roll or shake or just peal by hand
Flat of the knife all the way, but why smash so hard? If you just press on the flat of the knife (lean on your palm) until the root end of the clove cracks, there's usually one or two obvious cracks and peeling can be quick, with less smooshing of the garlic than a hard smash of the palm. Then you cut off the root end, after it's done the job of keeping the peel intact for easier peeling.
I cut both ends of the garlic clove and the skin peels right off. I no longer chop up my cloves, though. I prefer minced garlic, using a microplane. I've noticed minced garlic is stronger than chopped, so I don't need to use as much.
Smash it with a bottle of White wine.
nah, put it in an empty white wine bottle that you used to cook *recipe* and shake it hard
Then pop it in the freezer in an icetray.
And some chicken bouillon
Those glass shards might add some sharp taste to the garlic
Season it
Thanks for the shout out! I'll agree - they way I 'peel' garlic 90% of the time is just use a garlic press right into the pot.
Gang you a GOAT bro
Two of my favorite UA-cam channels coming together! Happy Canada Day!
@@witch2019 Thank You!
@@959porsche Thanks a lot!
You'r amazing :)
1:37 i was lowkey expecting the garlic to turn into rice... i watch too much YSAC lmao
a true man of jokes
Shit too much pressure
We need a YSAC, BWB and AR collab right NOW
Eric Amorelli Also add Alex French Guy
Newto ... Why would they need a copyright lawyer?
My tip for peeling: bang with the flat of a chef's knife, just a little to loosen it a bit but not break it up. Then almost cut off the root leaving the skin still attached, then do the same to the tip, then peel away from the root and it all just comes off in a shell.
For mincing, just use the back of the knife as if you were slicing it, it almost liquifies it.
Same.... I do that exactly the way u said and I thought it was very common until I found the bang the whole garlic one to be the most common... Still great tip to peel of a garlic
@@omkar2894 I recently discovered an even better way! Just twist the crap out of it and the skins fall right off, by FAR the easiest method, try it :)
@@danielhenderson7050 Hmm twisting the whole garlic clove?
@@omkar2894 Yep, like your giving it a Chinese burn :) back and forth. Very reliable for me.
Same
Personally the way I peel garlic more quickly is to let them soak in warm water while I am chopping up other things, by the time I've finished that, the "skin" peels right off with minimal effort. I learned this from a Chinese style cooking channel and it has helped me a lot, as I usually use quite a bit of garlic in my cooking.
In your upcoming garlic taste test you should also include garlic powder in the experiment, not just jarred garlic v fresh.
Adam needs to see this comment. In our country we don't have jarred garlics.
We have 3 options:
Fresh garlic
Garlic powder
Garlic paste
There are also frozen garlic "trays" (like an ice cube tray, but smaller) that would be interesting to try.
Garlic powder is quite different from normal garlic. You would use it differently and because of the way its made it has an entirely different flavour profile
what about a container of pre-peeled garlic? That's what we normally buy.
@@matekalmannagy6945 In Italy we just have fresh garlic and I honestly don't understand why someone should choose another option from fresh
Wait.. you *peel* your garlic before inhaling it?
I thought you stick the whole thing up your ass
Inhaling? Normal people eat it through their ear
I heard you should season the bowl so I make sure to eat a large amount of garlic before releasing my bowels.
Yall eat your garlic crust on or off?
Reeze ✓ but isn’t that what everyone does????
The last time that I needed whole peeled garlic cloves, I wanted to try the two bowl method. I couldn't find two similarly sized bowls, so I put the garlic in a medium-large (maybe 6 x 10 x 2 inches) piece of tupperware like storage container and shook it with the top attached. It worked really well and only required one hand to shake it.
Yeah, bowls are unnecessarily huge. It works great with an old pesto glass (basically tiny in comparison). And you don't get stinky hands (which you can get rid of easily by rubbing them over the metal in your sink for some reason).
I think the grippy plastic helps a lot.
For the "between two bowls" method, I like to use a Tupperware container. There's plenty of room for the cloves to shake about, and the lid is secure so you can shake with one hand pretty easily; really get the velocity up much higher than if you had to hold two bowls together and generate no centrifugal force becaue you're using both hands.
*WHY USE A BOWL WHEN YOU ALREADY HAVE AN EMPTY BOTTLE OF WHITE WINE?*
*NOT ONLY ARE YOU SOAKING THE GARLIC IN A FLAVOURFULL LIQUID YOU CAN ALSO LEAVE ALL THE GARBAGE IN THERE WHEN YOU THROW IT OUT!*
15 empty bottles*
@@safir2241 Ah yes my mistake
What I do is talk nicely to them, they eventually come out. :)
garlic: sorry mom, I'm coming out, I'm gay
Zimbabwe approves this comment
Lmao!
Hey thats exactly the secret these noobs want to know. Don't share these precious nuggets.
What I do is send them to a conversion center
me: can only cook spaghetti as my most complex meal
also me: watches every Adam Ragusea video
Same
Now you can add some garlic to the spaghetti, which is really good
Is it weird that I’m 14 and I can make fresh pasta, pizza, a medium rare steak and more dishes.
The shaking method: Works fantastically in a glass mason jar. Still only worth it if you need a lot.
The very best way? Go to the Asian supermarket and get a half pound of peeled cloves for $3 (maybe 40 cloves?).
@@phein5793 well depends on where you live
1:37 Close call, you almost let out your inner HowtoBasic
“I have the knife skills of a mere mortal” -A mere mortal
I love that you mentioned that the shaking method will cause you to have two dirty and stinky bowls that will be needed to put into the dishwasher where they gonna take up a lot of space... Real recognizes real, man! 💪
If only there was some trick to getting bowls clean without using a dishwasher...hmm.
@@Tmanaz480 K, now you have two big bowls you have to hand wash on top of all the other items lol
@@Tmanaz480 the trick is don't dirty them in the first place.
@@retropulse03 wet paper towel, wipe, all good.
They should come up with a device - a basin, of sorts, that's big enough to put the bowls in - with running water, so you can wash the bowls by hand. Someone should invent this. I bet it would catch on.
Ehh, if u crush em gently enough they come out whole perfectly
"crush em gently" sounds like a 90s power ballad
Well if you crush them gently, they probably won't come out, atleast in my experience.
( ͡° ͜ʖ ͡°)
uchiha itachi, "you don't always have to crush em hard..."
Why crush them gently, your only going to chop them up anyway.
3:02 This method is easier if you use something like a mason jar. Since the lid seals, you can just whip it around real good. Added bonus if you're making marinara sauce since you can just add the sauce to the garlic infused jar and not have to clean it up.
Who knew that peeling garlic would be so entertaining and educational? Educational yes, but thank you for keeping this entertaining as well!
it's entertaining until the video stops and you have to do it lol
*6 videos without white wine?*
IM SO PROUD OF YOU😸
hello my name is adam and I've been sober for 6 vids.
@@verward my strange addiction
Why would I bother? It takes like 5 seconds to peel a garlic clove by hand in the first place..?
Sometimes fingers like to be difficult
Hey Charlie! Use your knife to peel instead of your nails that's how I do my onions too
Whatever works for you :)
These methods are more for if you are doing a ton of garlic.
If you are doing one clove just peeling it by hand works fine.
@@ramue5749 How much garlic does a recipe need? Why do people act like garlic is uniquely difficult, it's like one of the easiest things you're ever going to peel in prep.
So glad you're comparing fresh and jarred garlic, the predone stuff is so much more convenient!
One thing I saw on Sorted a couple weeks ago that I've started doing, similar reasoning as your garlic press method: If I need minced/grated garlic, don't peel at all. Hold the root end and take it directly to the grater. The paper will peel back as the garlic goes through leaving nicely grated garlic on one side and the peel of the garlic on the other. Was quite amazed the first time I did it and it worked.
The bowl method works perfectly for me every time, the bigger the bowl the better. If you use small bowls the garlic never reaches the speed it needs to shed it's skin on hit, you also don't have to shake as hard. It's a pretty simple matter to wash the two bowls quickly too, takes like 15 seconds, much easier than trying to wash a garlic press. I only use this if I'm doing more than like 3-4 cloves of garlic though.
Yes, finally! Thank you! I've had enough of people watching me bash my garlic with the back of the knife and looking at me like I'm crazy. It is the best and the only good way there is to peel garlic. If I wanna slice it I'll bash it gently, and If I'm really doing a big batch I'll put a few simultaneously and give the whole knife a few bashes.
I don't understand why people like hurting their hands by bashing the knife when they can just put their weight over the knife over the garlic.
@@69elchupacabra69 I recommend using your weight to slowly smoosh it to get the skin off (I think it comes off way easier than crushing it), but hitting the knife shouldn't hurt! You can just make a fist and bounce it off the knife, like banging on a table - just make sure the handle's out of the way so the knife blade can go flat
It ~sounds~ worse than it is because of the noise of the entire blade hitting the surface at once, but it's like knocking on a door - your hand just bounces off so it doesn't hurt. It's a great way to crush things quickly! Usually way more force than leaning on it too
I really appreciate how you review so many different cooking techniques in one video. And your emphasis on keeping it simple for the home cook is so cool. Keep it up man.
just put the garlic in a jar instead of two bowl
Then tie the jar to your car tire
Put the jar in a tumbler 🤔
I have been using tins that I normally make cocktails with.
@@jamesglenwright9800 mmmmmm garlic margarita 🤤🤤
DSMattitude ...
I always halve the clove and then you can peel the skin off on both pieces really easily, if it doesn't fall off by itself already.
Thats a good tip ill try
I tried that and it doesn't work...
Adam “And frankly I don’t some people will be able to exert the necessary force” Ragusea
I poured white wine over my garlic and it peeled on its own simply magnificent.
Make sure to season the cutting board you peel it on
"the paper comes right off" reminded me of that remix of the Slap Chop infomercial by that Vince guy where he says "the skin comes right off"
I slice it really thinly with a razor blade so I liquifies in the pan with a little oil it’s a very good system
I use a hybrid of the microwave and knife-side method. Nuke the garlic for just 3-5 seconds (sounds super low, but works) and then all you need is a gentle squeeze (as opposed to hammerfist bashing) between the knife and a hard surface, and it pops right out, without being squashed. Useful if you want the garlic to retain a specific shape for garnish purposes.
I have two techniques for garlic, I either crush it lightly with my hand, or if you want cleanly peeled garlic take the root off then slip the tip of your knife, a utility or pairing works best, under the paper and slice through it at one of the edges, then grab the paper, with the help of your knife, and roll it off. When garlic is crushed it get obnoxiously sticky so I only ever crush it if I plan to pestle it.
It's very easy to get the smell of garlic (and onions, leeks, shallots, etc) off your hands: simply touch the smelly hand to anything made of stainless steel (like your knife or a spoon) while running both under cold water. Works like magic. Instant chemical reaction that leaves no trace.
From now I will forever quote "I have the knife skills of a mere mortal"
I would frame it and hang it in my kitchen
My method for whole cloves is to cut the root end then use the tip of my knife to tear paper from the clove. Hitting 2 birds
My wife introduced me to freezing my cloves. When you pull them out to let them thaw, the paper comes right off after a few (5-10) minutes. Freezing will change the texture of the garlic. Most of my recipes require the garlic minced so the change doesn’t really affect the dish over all.
Kind of late to the discussion, but nowadays I cut out the root part, cut it in the middle and do just a slight bending and the peel detaches quite easily and without any kind of brute force. Feels elegant and clean.
116 like 0 dislikes balanced as all things should be
Lighting tip: keep it at a 45 degree angle both on your horizon and vertical scope. The lighting in this vid is far to frontal. Great job, though, keep up the good work!!
I normally use the knife smack method unless I have to peel a lot and then I tend to use the double bowl method. You can peel a lot of garlic really fast with the double bowls.
Someone may have mentioned this already, but using a cocktail shaker for the shaking method would make that much more useful. It's literally purpose built for shaking stuff. That or a mason jar I guess. I don't use the shaking method though, I haven't ever used enough garlic to go through that effort.
I use the shake method with a medium-large jar. Much easier, works just fine.
How is it easier than just crushing it?!
@@Kakaragi if you're peeling a head or two of garlic, at some point it makes more sense to peel all the cloves at once instead of one at a time.
@@yotamgosh But crushing it is just more efficient, sure it's one at a time but it's more sequential and doesn't take all that much time to do!
@@Kakaragi I dunno, the way I crush it and the way I shake it...
It's better to crush 5 or so cloves. But when I need 20 or more, I like to shake it.
Also, shaking the cloves keeps them more intact, and that matters sometimes, if you're not mincing the garlic
@@Kakaragi because you can do 20 at once
Personally, I use the sleeve method to peel the garlic and I cut the bottom root off first. THEN I use the garlic press which I think is MUCH faster and better than chopping because it reduces the garlic to smaller particles. Your grandmother AND great-grandmothers would think we are both being ridiculous, because they'd just quickly peel it with a paring knife and then chop it with the same knife into relatively large pieces while chatting with whichever members of the family were in the kitchen.
Hi mr Ragusea
@@rizzy6087 yes, he's Adam's father.
Hey mr Ragusea, just a heads up, but you don't have to peel your garlic before putting it through the press!
Love your videos man, keep it up
11 views 22 likes 6 comments but there is 63 comments.
UA-cam is on crack officially again!
And great video Adam!
About 4 years ago I just started buying quart jars of minced garlic at the grocery store and keeping them in the refrigerator. No one that I cooked for could tell the difference. Great labor and time savings.
And the dozens of wasted heads that I kept hanging in the kitchen that always dried out before I used them didn't so I saved time and money there too.
I looked up on You Tube because I needed a lot of peeled garlic. I smashed with my hand to break them up and did the shake method. I did not have two metal bowls so I used a protein type shaker cup. It worked amazingly. I have 20 perfect cloves in less than 2 min!
oh I have an idea! go to the Asian market and get peeled garlic which is like 3-5 heads for $2
Wtf...go baco to eating frozen dinners...the taste is far the fuuck off from fresh
That’s great, but chances are that garlic was peeled by prisoners in China. Their fingernails break right away, so they end up using their teeth to crack them. Enjoy!
Tuco Pacifico bruh
@@Bigbrodonateddollarsthroughsup it's a joke, bro.
Moon Truther It’s not. www.ft.com/content/1416a056-833b-11e7-94e2-c5b903247afd
For the shaking method, I find it works best to put them in a long rubbermaid container, the kind with the hard plastic or glass, then shake it on its side so gravity does a lot of the work getting the garlic from one side to the other. You don't have to shake as hard since the gravity itself helps out.
He's got these myths well Gar-Licked! 😋
I have one of those silicone tube thingys. They work awesome for individual cloves. Also don't mince, unless you need the texture. Just do it the Good Eats way and smoosh it with the flat of your knife on the board and smear it with the edge. Then leave it. The oxidation gets you the goodness you're after without sharpness.
Shaking it up in a half gallon milk jug works well, you can get a good grip of the handle and really thrash the paper off quickly plus no cleaning needed, into the recycling with it.
I watched the whole video waiting for a revelation only to learn I'm doing it the best way already anyway.
I use the smash with knife method most often. However, for large amounts I use the 2 bowl method. This works really well for me as I use 2 plastic bowls which are not too big, but big enough to have a lot of volume for which the cloves can move around in. And yes it requires a large amount of shaking, but in the end saves a lot of time.
If you need large quantities, cut the root and the tip directly from the head with a sharp knife (it needs to be pretty sharp) then smash the whole head with the side of the knife, don't use much force or garlic is going to fly off in all directions.
The way you were handling the knife in the beginning gave me anxiety 😂😂😂
I do the bowl one. Bowls facing like the second attempt. I don't smash it first, just shake it. Comes out of the peels. Then I wipe out the bowls and put them away (or keep out for mise en place).
I usually don't actually "bash" the garlic after cutting off a little of each end, I apply light pressure until I feel it give way a little. You can end up with mostly pretty intact looking cloves this way, if you only crush it exactly enough to break to bond with the skin and no more.
That bowl at 2:46 looks like wagyu beef
Or I just watch to many guga food videos 🤙😂
Joshüa 115 😅👍
The root end of the garlic clove IS yucky and should be cut off. Finally someone acknowledges that.
I always just take one clove at a time, grip both ends with my fingers and _twist_ it, and that usually pops enough of the skin off that peeling it becomes child's play. Still takes a while to peel a LOT but it's painless and doesn't require any extra tools.
i prefer this method as well
Late to the game, but I wanted to add something.. you seemed to demo with softneck garlic. I think another ~hack~ would be purchasing hardneck garlic. Hard neck garlic often has larger cloves and more pungent garlic flavor- fewer cloves to peel and fewer cloves needed for similar flavor. Also hardneck can be easier to separate from other cloves because the hardneck (modified flower stem) provides leverage to crack cloves.
I use a large mason jar for the bowl method, works great for me but definitely requires a lot of force.
I press a clove with the heel of my hand until I hear/feel a slight snap,
Then snip the root end off.
Most of the time like 90% the skin comes off nice and easy.
Garlic's one of those things I like to just do by hand until it's peeled. I guess If I'm rushed, I'll break off the needed cloves and snip the tips on both ends, then peel. It's not that hard, and you know it's frosh, plus I'm quite convinced it gives my other foods I process afterwards some flav.
#5 (0:20). For a party trick, I have a deba knife that would be perfect for Glen's method, in theory. Core it like a tomato. If I get good at it, I might _briefly_ impress my in-laws. 😌
#4 (1:21). Bash and nuke. For taking out frustration, without garlic flying everywhere, might I recommend a big steel bowl, a Dutch oven, or some other wide pan with high walls? Also, try a wooden mallet, or punch it if you're a badass.
I also recommend the bash for quickly removing most of the root, before even starting these other peeling techniques.
#3 (2:34). Shaking. Looks good. I wonder if wet cloves would also peel faster, letting the skins stick to the walls.
#2 (3:51). Rolling. Rubber gloves? Rolling a big rubber mat across a cutting board, or in a sheet pan, might also allow you to do multiples at once. I'd also try it wet.
#1 (4:21). Knife smash. I wonder if smashing between two boards would have the same effect. Downside is the damage; if you're not using the garlic immediately, it will start to degrade.
Honorable mention: I found that warm water and well-fitting rubber/latex gloves worked pretty well, making them my second best method for keeping cloves intact, without even slightly cutting them at the root. Also kept the smell off my hands.
#0. In my kitchen at work though, we started ordering gallons of peeled garlic, once we started doing enough volume to make it worth not peeling by hand. I wonder if the company uses machines. 🤔 (I looked it up. Peeling machines absolutely exist, both wet and dry versions.)
Thanks Adam for the video! I learned a lot!
And anyone who read this far, thank you too. 😅
For the shake method, you don't have to shake it in any special way. You can put it in virtually any container with a lid and it will work.
I cut off the top third, anoint the top w/ EVOO, pop it in the oven and bake at 325 till GB&D. Then squeeze the soft cloves out. Peeling issues solved!
Getting rid of garlic-stinky-hand tip: Wash your hands in COLD water. Warm/hot water just fuses the garlic juice in to the skin.
You're welcome.
:-)
I'll try this one day
The unlisted sixth option is to cut both ends off of the clove, but do it "bluntlly" ; as in, try not to cut throught ALL the way. This will leave a little tear, almost as a starter, and you can take the whole skin off whole. I do this very regularly. If its tough, then I do 1 (the knife smash thing)
I watched these videos in the wrong order, and now I feel like you're just never gonna get that forgiveness. oh well, other videos to watch
Hi Adam,Jason here I find the best way is have your garlic 🧄 cold 🥶 from the fridge peal the paper off and seperate the cloves,then just twist back and forth the clove a few times and the skin comes off.this is a New Zealander hack 🇳🇿😋
I like to put garlic cloves in a jar and shake that up! It works pretty well for me
1:38 - 1:40
*HowtoBasic flashbacks*
I love your #5 method. If you have the right kind of garlic, they come out easily with a fork. Best method I’ve found
I usually twist each clove with my fingers and thumbs. It works great in most cases, and your hands don't smell like garlic. It takes like 3-5 seconds for each clove.
It's great for home cooking since I rarely use more than 4-5 cloves.
YES! I never see anyone use this method, and it works stupid well!
I just buy the packages of pre-peeled garlic. Keeps up to a month in the fridge and makes life so much easier! I use a lot of garlic in my cooking so I always manage to use it up before it spoils. And if not used up within a month you can always roast leftover cloves in olive oil and freeze the roasted cloves on a baking sheet, then put into bags, instant roasted garlic at hand whenever you need it.
If you deep fry garlic, you don’t need to peel it ahead of time, the skins either come off in the oil, or they can be pinched off after the cloves cool.
Rolling in the new silicone sleeves that come with the newer garlic mashers is sooooo fast and easy....and your hands don’t smell 😇
THANK YOU for saying “raises the question” and not “begs the question”
"Begging the question" has meant "raising the question" for about as long as the phrase itself has existed. The other meaning, that of assuming the conclusion, is actually a mistranslation from the latin "petitio principii", which actually means "assuming the initial point". So while "raising the question" is doubtless correct, you don't have to thank anyone for using it instead of the equally correct "begging the question". You should, however, avoid using the mistranslation since it's a confusing mistake to start with.
When using salt as an abrasive, you're right, it does draw out the essential oils in the garlic, which is where all the flavor is. However, it also does really break the garlic up into smaller pieces, and will break it down into a full-on paste if you do it enough. Honestly, you didn't get a very good result here because you didn't use enough salt.
My trick to not waste to much time mincing garlic each time I cook, is to put in the required time once when you have some spare time and then put it in the freezer (doesn't work if your dish requires fresh raw garlic)
Take a bunch of garlic, peel it in your preferred way, mince it. Then take a flat surface (like a plastic cutting board or the lid of a plastic container). Spread a pretty thin layer of garlic on it. Freeze it at least a couple of hours. Take it out of the freezer break the layer of garlic into pieces and put them back into the freezer in a ziplock bag.
[You can also freeze them in an ice cube tray, but I think that's too much garlic for one portion. If you want less garlic, slicing through ice cube sized garlic is more difficult than just breaking off a small piece from a thin layer.)
For the peeling itself, I generally use the smashing with my knife technique. Unless I'm peeling a lot at once like when I'm going to freeze it. Then I might also try the bowl method, together with the smashing with my knife technique on the ones that didn't come loose during the shaking.
Find the common thread here…slice off the root end regardless of method. It always helps. I’m old school and do the whack with the broad side of a chef’s knife, and it’s sufficed for several years; but I appreciated seeing some of the viral hacks, though wasn’t sufficiently impressed.
Hey Adam! I just recently started watching your videos and was wondering what you'd think of my garlic mincing method... What I do is treat it like a larger allium, basically using the same method one uses to chop an onion, but on a smaller scale.
But then I was curious, if the garlic isn't being smashed, then is that allicin all going to present in the same way? Would it make a difference in taste? Love your videos, and thank you for what you do!
Pls do fruit/veggie peeler next cause every Sunday I have to peel 50 mangos and idk what to do
I've seen people halve mangoes and use a glass to separate the skin from the flesh of the fruit., might be worth looking into.
Adam, I believe the salt trick is only useful when you are going for a very fine mince. You add the salt when the pieces are smaller than you had it. Then you smush the knife on the mince to organize it into a slab so when you continue to mince, the garlic stays in a neat pile and you get a more efficient pass. Love your vids btw
I got gifted one of those silicone tube thingies to roll it in and it actually works really well. If you're willing to get a specific tool, I can recommend it.
What I personally found to be most effective and works 90% of the time is cutting both end of the garlic and press it lightly with the back of knife, then the skin will be really easy to peel
Props to your improved editing and camerawork! People used to think your camera was too close to your face and that your videos ended too abruptly. Both of these things have been fixed in this video. You really are becoming one of my favourite UA-camrs lately.
3:15 the intellectual version of "do you even lift bro?"
3:17 I feel attacked.
Adam, you can soak your garlic for 5-10 minutes, and when the skin is hydrated, peel it easier or put the cloves in a container and shake it, the peel should be removed for the most part. The container one, like the other shaking methods is better for larger quantities of cloves.
If you smash the garlic you release chemicals that make it taste stronger and more sharp so take this into consideration. If you want a strong garlic taste then smashing in a great technique if you want a more mild garlic then do the roll or shake or just peal by hand
"No! Just throw it in a pot of water and boil it!"
(I'm trying to make this your new meme. Can you tell? ;)
Flat of the knife all the way, but why smash so hard? If you just press on the flat of the knife (lean on your palm) until the root end of the clove cracks, there's usually one or two obvious cracks and peeling can be quick, with less smooshing of the garlic than a hard smash of the palm. Then you cut off the root end, after it's done the job of keeping the peel intact for easier peeling.
This is such a useful video, thank you!
I cut both ends of the garlic clove and the skin peels right off. I no longer chop up my cloves, though. I prefer minced garlic, using a microplane. I've noticed minced garlic is stronger than chopped, so I don't need to use as much.
for the shaking method, I use a plastic leftover container. They come with a lid...
The salt method of pasting the garlic actually does work beyond osmosis, but you have to really mash it up with the knife.