I mean…this is a completely unstandable thing to do if you need a large amount of whole garlic. Despite many “tricks” that people use, peeling a large amount of garlic still takes a long time.
Oddly enough, the more garlic you have to peel the easier the standard method of shaking it between two bowls works.
Another method I like is cracking the skins with a knife and then rubbing them between my hands. But this sometimes cuts my palms so it might not be for everyone.
I’ve used that method many times, and while it certainly reduces the time it takes to peel in bulk, I’ve never found that it fully removed the peels from the majority of cloves, which means they still need individual attention to complete the job. Or put another way…it’s still a pain in the ass.
Yup, it’s a pain so we buy the peeled garlic in bulk pretty often and freeze it. We use a lot of garlic…
But the best way imo is:
Cut the ends off (the bottom of the bulb if doing in bulk)
Crush it under a knife halfway
Pinch the opposite end (top of bulb) and the skin should come off
I can do a whole bulb in a minute or so, faster than it takes to chop (then again, i’m slow at chopping). For soups, it doesn’t need to be chopped, just toss it in.
Probably because they’re all bumping into each other. If you don’t have many you can put them in a cocktail shaker or a plastic water bottle and shake them it works pretty well, but anything plastic will absorb the garlic smell of course!
A silicon garlic peeler is my favorite way - it can take a minute to figure out the right pressure but this does them very quickly and removes all the skin. This is the one I have:
Oh good, you bought pre-peeled garlic that came in a plastic container rather than peeling the natural container it comes in…
I mean…this is a completely unstandable thing to do if you need a large amount of whole garlic. Despite many “tricks” that people use, peeling a large amount of garlic still takes a long time.
Oddly enough, the more garlic you have to peel the easier the standard method of shaking it between two bowls works.
Another method I like is cracking the skins with a knife and then rubbing them between my hands. But this sometimes cuts my palms so it might not be for everyone.
I’ve used that method many times, and while it certainly reduces the time it takes to peel in bulk, I’ve never found that it fully removed the peels from the majority of cloves, which means they still need individual attention to complete the job. Or put another way…it’s still a pain in the ass.
Yup, it’s a pain so we buy the peeled garlic in bulk pretty often and freeze it. We use a lot of garlic…
But the best way imo is:
I can do a whole bulb in a minute or so, faster than it takes to chop (then again, i’m slow at chopping). For soups, it doesn’t need to be chopped, just toss it in.
Probably because they’re all bumping into each other. If you don’t have many you can put them in a cocktail shaker or a plastic water bottle and shake them it works pretty well, but anything plastic will absorb the garlic smell of course!
A silicon garlic peeler is my favorite way - it can take a minute to figure out the right pressure but this does them very quickly and removes all the skin. This is the one I have:
bed bath & beyond
It’s very thin silicon so you can just throw it in any drawer.
I always keep a few 35 gallon drums of mashed garlic around for when I get peckish.
“Jesse, we need to cook”