The Easiest Way to Peel Garlic

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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