Garlic is a pain to peel but the more you peel the more worth it it becomes. No pain, no gain.
If a recipe calls for one clove and you peel just one clove then you will hardly taste it. If a recipe calls for one clove and you peel and mince four, then now you can taste it and now it was worth it.
If you put pressure on the garlic cloves before peeling then the dry skin will fall off, and the remaining peeling will be very easy. I achieve that by rolling the garlic cloves several times on a hard surface under hard pressure from my hands. Another method with nearly similar results is putting the garlic cloves in a container (empty marmalade jar) and shaking that container vigorously. I prefer the rolling as it works faster and more reliable.
Applies to onions, too, by the way although they need less pressure.
I know the tricks, I’ve been peeling garlic for decades. There’s just something really satisfying about thin, visible slices of garlic in some recipes though.
Garlic is a pain to peel but the more you peel the more worth it it becomes. No pain, no gain.
If a recipe calls for one clove and you peel just one clove then you will hardly taste it. If a recipe calls for one clove and you peel and mince four, then now you can taste it and now it was worth it.
If you put pressure on the garlic cloves before peeling then the dry skin will fall off, and the remaining peeling will be very easy. I achieve that by rolling the garlic cloves several times on a hard surface under hard pressure from my hands. Another method with nearly similar results is putting the garlic cloves in a container (empty marmalade jar) and shaking that container vigorously. I prefer the rolling as it works faster and more reliable.
Applies to onions, too, by the way although they need less pressure.
I know the tricks, I’ve been peeling garlic for decades. There’s just something really satisfying about thin, visible slices of garlic in some recipes though.