How Do You Peel Garlic? [moved from General Topics]
I just read I think my umpteenth article on the secret to peeling garlic. What I don't understand, though, is why so many people think peeling garlic is a difficult task. One of my first kitchen memories is the thwack of my mother's cleaver as she smacked garlic to remove it from its skin. It's pretty much the same technique I use today and it peels a clove in less than five seconds. How is everyone else doing it?
One of the first sounds I remember hearing is the thwack of my mother's cleaver as she smacked garlic to remove it from its skin. It's pretty much the same technique I use today and it peels a clove in less than five seconds.
That's what I do as well.
The mysteries of peeling garlic is sort of like the mysteries surrounding how to peel hard boiled eggs or how to cook rice.
For some, it will forever baffle them.
Sort of like a culinary blindspot, I guess.
If I want to slice it whole--maybe in my garlic mandoline--I extricate the big cloves I want to use, cut off the ends and give each one a full finger twist. The skin slips off fairly easily and they're ready to slice. Otherwise, a nice thwack of the chef's knife does the trick.
I only discovered this method this year. I wish I'd known about it long ago -- would have saved a lot of time. My parents didn't have any cleavers at home. (In fact, I didn't start using cleavers until I lived with some guys from Hong Kong and Macau when I was in college.)
But not every dish calls for crushed garlic, so some feel that other methods are better for certain dishes.