Peel garlic easy or is something better? (frozen, French, buy)

[TabulaRasa]

Originally Posted by gouligann

One whack with even a butter knife works fine.

Yep.

[ryanms3030]

Originally Posted by Dirt Grinder

One whack with my chef's knife and the garlic is peeled.

This is the professional technique

[elnina]

Originally Posted by DawnMTL

This sounds better:

https://www.amazon.com/Zak-Designs-Z.../dp/B00004RDDP

Best thing since sliced bread. Seriously. I have no patience for garlic peeling. This thing is amazing. I bet you can find one a dollar store.

Originally Posted by Moonlady

I have one of these and they are great! It does make peeling the garlic much easier. I will say though that if I am going to crush or press my garlic, I just smash it with my meat hammer and the peel comes off easily. I use the little silicone thingy when I want to chop or slice the garlic.

Originally Posted by ccm123

I have and use one of these. Works great.

Originally Posted by emm74

I use this. It comes with one of those roller things but you don't even need it, it presses the garlic right through the skin and then you just scrape it out of the presser with a knife (comes out in one piece, takes about 2 seconds)

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

Originally Posted by randomparent

Yes, these are great!

Originally Posted by mSooner

Also have one and use it all the time

... etc...
Perhaps not. Did you read those reviews?
https://goo.gl/kJmFQw

[take57]

Originally Posted by Old Town FFX

https://www.youtube.com/watch?v=0d3oc24fD-c

Yeah, that's how I go about it. I took cooking classes for a number of years where there were a lot of home cooks. When I did a batch of garlic this way a lot of folks looked at me like I was a madman (well, except the instructors and sous chefs, who nodded approvingly)

[Larry Caldwell]

Blanch them in boiling water for 3 or 4 minutes. The cloves will slip right out of the skin.

[Dirt Grinder]

Originally Posted by Larry Caldwell

Blanch them in boiling water for 3 or 4 minutes. The cloves will slip right out of the skin.

So will the flavor.

[Dirt Grinder]

Originally Posted by wildridge

I don't always peel garlic, especially when I'm cooking something like pot roast. I just bruise it a little and throw it in the pot, skin and all.

I used to use specific amounts of garlic in braised dishes. Now, I take an entire head of garlic, slice the head in half crosswise, and toss it in the braising liquid.

[hunterseat]

Originally Posted by Dirt Grinder

One whack with my chef's knife and the garlic is peeled.

I was nearly 50 before I discovered this little trick. But, not being much of a wacker, I just smash the clove with the flat edge of a broad knife. OH! It's a chef's knife??? Well, hey, something else to learn! I might be a cook before I die!

[tangelag]

Originally Posted by JanND

I saw this once on a cooking show, it really works.
I put a handful of the cloves of garlic into a cereal sized bowl.....I then put the same size bowl on top and holding both bowls closed rim to rim..... shake hard, up/down sideways, very hard. You'll see the peelings fluffing out of the bowls....stop after a bit, remove any of the peeled cloves, re-shake, repeat til all cloves are naked.

Or, simply buy already peeled garlic at the market.

This method was already offered and applauded in an earlier post with video. See post #8.

[Arkay66]

Originally Posted by DawnMTL

This sounds better:

https://www.amazon.com/Zak-Designs-Z.../dp/B00004RDDP

Best thing since sliced bread. Seriously. I have no patience for garlic peeling. This thing is amazing. I bet you can find one a dollar store.

A plastic jar opener does the same thing, and it's a whole lot cheaper. Just roll it around the garlic, rub it back and forth a couple times, and remove the peel from the opener.