TRY PUTTING INDIVIDUAL CLOVES IN A KITCHEN AID MIXER AND TURNING IT ON A LOW SPEED-IT LOOSENS THE SKINS PRETTY WELL
TRY PUTTING INDIVIDUAL CLOVES IN A KITCHEN AID MIXER AND TURNING IT ON A LOW SPEED-IT LOOSENS THE SKINS PRETTY WELL
In a restaurant I used to work in, we kept the cloves (broken up from the whole bulb) in a pail of cold water. this would soften the skin so that it would almost slide right off. If kept refrigerated the water could be used in soup or to ocook pasta.
The larger cloves are the easiest ones to peel.
You can use the side of a large knife, cleaver, or a heavy object such as the flat bottom of a jar to crush garlic. Once it's crushed, the skins flake right off. But if you're going to use the crush method, the cloves need to be dry.
I have a smooth beach stone I've claimed for the purpose which works well.
-cgull
I use a textured "rubber" jar opener, about 6" in diameter. Roll it around the garlic clove and roll it on the counter vigorously a few times. Unroll, and voila - the garlic is peeled. They sell garlic peelers for just such a thing - but why?
I just use the flat part of a large knife and press down and breaks the skin right off...quick and only 1 knife to wash.
Pampered Chef has a garlic press that I have used many times. The skin stays in th press and the garlic is already minced when it comes out. This is one kitchen tool that I don't ever do without.. You can also find a press at Meijers or Wal-Mart.
I microwave the cloves in a plastic bag with a few drops of water, this softens the clove and makes the garlic easy to remove.
Also, you will not have chunks of garlic in the final product.
i just do what the chefs on tv do and thats smash it with your knife on your cuttig board it works pretty well the skin pretty much comes right off
dave
use a large flat knife, slice the to end off, lay the knife flatt on the clove, paralell to cutting board and whack it with the meaty portion of your fist, garlic crushes and leaves the skin behind presto!
Check your supermarket's produce department for pre-peeled fresh garlic in a plastic container. This isn't the stuff in sealed glass jars. I was in a hurry and bought some of the fresh pre-peeled stuff, and I'll never go back to the whole-bulb, unless I want to bake it whole. The pre-peeled stuff was excellent quality. It didn't have the green shoots in the bulbs that almost every store sells these days. They were clean, perfect and I used them raw and cooked with excellent results. I paid $2.00 for the equivalent of 4 whole bulbs. It's very worth it.
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