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Crazy new way to peel garlic [twitter confirmed]

Krauser Kat

Member
Oct 27, 2017
1,057


This post happened awhile ago but it picked up steam. Going to try this tomorrow.

I will be very excited if it works fairly well.
 

BorkBork

Member
Oct 25, 2017
1,432
A cooking channel I followed delved into this method. It's good, but has some tricks to it:

 

kvetcha

Member
Oct 27, 2017
5,520
I think NYT Cooking disproved, or at least provided a significant number of caveats to, this method.

Didn't work for me.
 

Dream Machine

Member
Oct 25, 2017
9,918
Seems like the bullshit "you've been eating pineapple wrong!" video from a few months ago, but I'll give it a try.

I usually smash my garlic anyway and don't use a lot in bulk, so it doesn't really matter for me.
 

mattp

Member
Oct 25, 2017
780
NJ
yeah this was floating around a while ago
it also doesn't really work well unless your garlic is super fresh apparently. i had no luck

this is the actual best way to peel garlic anyway:
 

WedgeX

Member
Oct 27, 2017
4,423
This seems a bit magical. Not quite to the level of my wife’s peeling of pomegranate, but still.

I think NYT Cooking disproved, or at least provided a significant number of caveats to, this method.

Didn't work for me.
Ah, what were the caveats?

My method of applying pressure to individual pieces to peel them (smash-and-peel as I see above) works alright, this seems like t would save even more time.
 

Miss Piggy

Member
Oct 27, 2017
115
Cutting the roots using a small sharp knife first sounds way too dangerous for me, I think I’ll leave it thanks.

Would the shaking method work with bowls that aren’t stainless steel?
 

sgtnosboss

Member
Nov 9, 2017
2,839
IL
I guess you could not do the whole clove, but in my head I would be worried that people will go out and do the whole clove and store it or something. While not realizing the alliin creation only lasts a few days. I would also fear of rot if you did this and stored them after, but not 100% on the second one.
 

Kraid

Member
Oct 25, 2017
1,753
If I'm cooking something sous vide, I'll just smash it with a knife and throw it in the bag. If I'm 'mincing' or something, I cut the flat end off and use that to help peel it since I always use my Microplane to get it 'minced.'
 

Rand a. Thor

Member
Oct 31, 2017
7,969
Greece
Peeling garlic was something considered difficult enough to require hacks?
At home no, but large amounts of garlic does require some sort of cheat, all food items do in a professional kitchen.
First time seeing the one in the OP though, that looks like the garlic needs to be super dry before it gains any humidity from the fridge so that the skin doesn't stick to it. Baaically useless on a daily level. Smash and clean is still my perferres method, therehave beem very few instances were I needed a whole clove to warrant actually cleaning it.