• Semi-Hemi-Lemmygod@lemmy.world
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    5 months ago

    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.

    • johannesvanderwhales@lemmy.world
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      5 months ago

      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.

      • sugar_in_your_tea@sh.itjust.works
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        5 months ago

        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:

        1. Cut the ends off (the bottom of the bulb if doing in bulk)
        2. Crush it under a knife halfway
        3. 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.

    • Beanson@lemmy.ml
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      5 months ago

      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!

    • die444die@lemmy.world
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      5 months ago

      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.