The Easiest Way to Peel Garlic

This is the Easiest Way to Peel Garlic--for now :). How do YOU peel garlic?
Garlic, garlic and more garlic...

I love the flavor of garlic and of course, everyone’s read about all of the great health benefits that garlic has.

What a great thing to be able to add something that tastes great and is great for you to your everyday meals!

But the peels – now that’s another thing.

I’ve tried cooking with garlic lots of ways:

  • peeling cloves with my fingers (ouch!)
  • peeling with a garlic peeler (those rubber rolls that look like toilet paper rolls [messy, messy, messy]).  My kids loved doing it (for awhile), but the novelty soon wore off and those little garlic peelings were all over the place :-(!
  • using pre-peeled garlic.  I’d buy a large container of pre-peeled garlic and would freeze it in small bags (to see the bags and clips that I use, check out my posts on  How and Why to Store Prepared Beans or 6 Super Tips for Cilantro).
  • Smashing cloves with the flat side of my knife (thanks to the reader who reminded me of this) – but the cloves easily slipped out from under my knife and I always felt like I was at risk of impaling myself — all for the love of garlic!
  • Using granulated garlic or garlic powder

Clearly the easiest method is to use the granulated garlic or garlic powder, but I felt so much better using whole garlic cloves due to the health benefits of garlic and the fresher taste, so I gravitated towards the frozen pre-peeled.

That is, however, until I did some research and talked with a garlic expert on the phone who told me that the nutritional benefits of garlic are almost nil once you freeze garlic.  Ugh!  Back to the drawing board!

So I got out my silly rubbery garlic peeler again and had those pesky garlic peelings all over the place again.

And I pretty much dreaded making any recipe that had garlic in it.!

Then – one day – I got an idea and I tried it.  And guess what?  My garlic peeling nightmares are over.  And now yours are too :-)!

Garlic Recipe

Well, there you have it!  Garlic peeling made simple and painless!

Need more tips?  Out of time as much as I am?  How about:

The Easiest Way to Store Tomatoes
The Easiest Way to Preserve Herbs
 The Easiest Way to Freeze and Store Berries
Easiest Almond Milk Ever
Easiest Coconut Milk
Easiest Baby Wipes

How about you?  Do you have a great kitchen tip to share?

Or a kitchen conundrum that has you stumped?  Share away in the comments area and maybe I or another reader can help!

 

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  1. Allen Berry says:

    Have tried your garlic tip several times. Can not believe how great it works. Also can’t believe all the cook books don’t give you this tip. I love garlic, always double or triple the amount in recipes, so this is one of the best kitchen tips I’ve ever gotten.
    On another note. I just brought my pressure cooker out of retirement. I’ve cooked 3 meals this week and they were great. Do you have any thoughts on pressure cooker cooking and/or any recipes. I’m especially interested in split pea with ham soup.
    Thanks,
    Allen Berry

  2. I have no problem peeling cloves, just take a sharp knife, n e a r l y cut off one end pulling the peel off on one side at the same time, then repeat at the other end.

    Another tip: If you want to eat garlic the night before you go on a job interview ;), cut the clove down the middle like you show above and, with the point of a knife, pop out the inner thingy that’s inside. That’s where most of the “stinky” stuff is, but it doesn’t affect the taste! It also helps to take a good soapy shower before going to bed and again in the morning as the scent is emitted through the pores of the skin.

  3. Some more “garlicy” info:
    Why you should ALWAYS chop your garlic and let it stand for 5-10 minutes: it’s the best way to reap the full benifits of the nutrients!

    http://www.whfoods.com/genpage.php?tname=george&dbid=136