Comment on why not
Subverb@lemmy.world 3 months ago
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.
ladicius@lemmy.world 3 months ago
If you put pressure on the garlic 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.
Subverb@lemmy.world 3 months ago
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.
FiskFisk33@startrek.website 3 months ago
the shaker method is the absolute game changer if you are peeling a lot at once
youtu.be/Dc7w_PGSt9Y