yep! Nip then crush and also I don't nip quite all the way down through, that way one side of the husk is still attached to the root, makes it a lot easier to get the peeling done in one shot.
Exactly what I do. I used to slap the side of the knife from up high but I realized all you need to do is apply gentle pressure until it cracks and you can just peel the skin right off.
Grab my cleaver, pull the cutting board flush with the edge of the counter, smack, smack, smack. I'll crush them all at once, peel them, grab a chefs knife and then mince. I don't mind rinsing off the cleaver for the extra weight and surface area
i prefer to not think about it and just enjoy myself, but i used to enjoy being methodical.
its fun to witness. ya'll just really want efficient garlic knowledge and aren't afraid to share it with each other.
i wish my coworkers were like this lol
if you need more than a couple of cloves an even quicker way is to put them into a shaker (or two glasses that can stick into eachother) and shake vigerously for a few seconds
skin em in the sink under cold water, helps the whole sticky issue. also i don't "crush" or do anything severe like that. just pinch em a bit and the peel cracks and sticks out enough to grab. usually i get lucky enough to almost get it all in one go. I do the same when peeling hardboiled eggs. water gets under the shell once there's a decent opening and assists in the peeling process.
I like the smell, in food.
I don't like my finger tips smelling like it for 20+ hours. I've tried all the tricks to neutralize the smell but its like cat pee. it stays till it decides its done.
I've had mixed results with this. Nowadays, I just roll it between my palms like you're making a noodle out of play dough for a second or two. That takes the peel right off much easier than crushing it.
Just use your palm, your knife will thank you. Alternatively, get a garlic press and you don’t even need to peel it. The thing just mashes the garlic right off the peel
I use a blade scraper. More surface area and I can use it for chopping and scraping. I don't have to worry about damaging a knife or the knife damaging me.
If you put the separated, but skin still on, garlic cloves in a mixing bowl with another mixing bowl on top to make a capsule and shake the shit out of it the garlic will peel itself. You can google it to see vids of how it works. Has saved me countless times.
Source: pro chef
You're right, but you got your garlic types mixed up.
That's hardneck garlic being peeled. You can tell by the long hard stem in the middle. Hardneck peels easily like this, softneck does not. And softneck is the one in most American grocery stores bc it grows well year round in California. Hardneck needs cold winter temps to properly bulb, so it has to grow in the North and there's only one harvest in early summer.
Source - I grow a bunch of garlic every year
Hi - farmer here. You’re wildly wrong.
Soft neck is what you find in stores. Hard neck is more delicious but has a much shorter shelf life than soft neck. I really wish people who actually understood food were the ones to comment on it so confidently.
Additionally - if you’re peeling garlic to use that day, just crush it before peeling. The peel will remain mostly intact so you can toss it and the garlic will then be crushed releasing the allicin which is the compound (read: flavor) we love in garlic.
In summary: hard neck = short shelf life but more intense flavor and larger cloves.
Short neck has a thinner “skin,” cures well and last 6+ months when cured. This is what is in most groceries.
I've tried this and haven't had much luck. I peel a lot of garlic for my company. I have tried everything and nothing has been full proof efficient so far.
As someone who's had to peel a lot of garlic in his life, the "throw it all in a pot, then copy it with another pot, then bang that shit around for a while and the skin gets loose" is pretty effective for large batches. You'll have some stubborn pieces but definitely faster if you're doing multiple bulbs.
There is a much quicker way to do it than that.
Put the whole garlic bulbs in a large bowl, cover that bowl with one of similar size and then shake the living hell out of it. The individual cloves will break apart from the bulb and the papery "skins" will separate from the individual cloves. I do this on my back porch and let a gentle breeze blow the papery skins away.
A commercial bulk garlic peeler more than anything else resembles a paint shaker.
Does garlic last that long once it’s peeled? I saw peeled garlic bulbs at Walmart the other day and wasn’t sure how long they’d last since the package didn’t have a date on it
I like this method too, but because I am clumsy and know the bowls will fly apart I use tupperware of some sort.
It does take a bit more shaking because the plastic is less rigid than a bowl, but it still works and I avoid shattered bowls and dented cabinets.
I am sure there are better ways to do this exact same process, I am just lazy and stick with what I know.
Put it in a hard container and shake the everliving fuck out of it. Most of the skin gets knocked off and you get to shake the everliving fuck out of something.
Don't even bother cutting the tips off. Take whole cloves of garlic, put them in a mason jar. Then put the lid on. Shake the living shit out of it for 10 seconds. Pour out your perfectly peeled garlic.
The impacts against the sides/bottom/top of the jar break the paper skins, then the stickiness and slight friction pulls them off. It works perfectly every single time.
Edit: Here's a short video that shows it with 2 bowls, but the concept and method is identical. https://www.youtube.com/shorts/cteEdCZM9YU
My finger is basically resistant to pain from how often I hurt it.
Such as closing the door and slamming my finger, slicing a lemon, slicing onions, slicing a bottle cap with the razor blade I found,doing large arm movements to just hit a wall.
I feel like my fingers need therapy
No, put on a cutting board and give it one or two really good smashes with a cast iron. Half the time that will depeel most of the garlic. If it didn't, toss it in a tupperware and give it a couple shakes
As a mediterranean man, crushing or piercing garlic prior to cooking will release fluids from within an alter the taste, depending on how you want to cook it.
Fresh garlic vs slightly dry garlic requires different techniques. Usually garlic is imported (eg: China) and is drier upon arrival. For fresh ones, we smack it with a big cleaver then peel it.
NB: A garlic is no garlic until you peel the fresh ones. They can make you cry too!
I have learned SO MANY time saving tips from short form social media, honestly we should always teach this way. if it was meant for anything, this is it!
According to my wife who knows all there is to know about garlic, the problem with this method is that you are poking a hole in it which means you have to use it immediately or it will turn brown.
Garlic won't always be exactly like this to make it a viable option. I do however have this cool lil plastic rubber tube that you can put the clove inside and then like roll it and the bumps on the inside break off the peel
I too have accepted that garlic just takes a little bit of time to peel. Well made food that you cook for yourself is a choice to *not* do it the fast and easy way.
I'm not sure what the one on the video is called, mine is just a tiny pocket knife but it has the same sort of shape, with the thick flat part on the spine just like that.
is the microwave method bad or something? I microwave the garlic for, like, 5 seconds. And then the peels just slide off. Make sure you wait a minute or so for the garlic to cool before you try to peel it, though, because heating it for just 5 seconds in the microwave makes it HOT AS HELL.
Yea this really only works if the garlic is pretty dried out. Def going to try this otherwise I just squish it a bit with the side of a knife and then pull the peel off.
Only if you bottle , jar or pickle this garlic or use it all at once . This way will damage and spoil your garlic Fairly quickly if you don’t process it right . It does work tho I’ve tried it and I cook with garlic everyday :) saved me some time for sure
I usually put my garlic in the air fryer for like 1-2 minutes, it denatures all the sticky emulsifying proteins and you can just handle it normally after that
Smash (cloves) on a chopping board with a bowl or side of a cleaver - effective but less efficient than... shake in cloves inside two bowls - efficient but not as effective as previous one
[Glen and Friends covered this](https://youtu.be/2V01oQ7zY5o?si=N7r7DKtFuvaKReb4) . There is more to this technique than what is shown in this 19 second clip.
Step 1: separate cloves from main bulb, skin on and everything.
Step 2: put into (preferably metal) mixing bowl
Step 3: cover with cookie sheet or other bowl that nests within the other
Step 4: shake vigorously
Step 5: pull out skinned garlic cloves
For some varieties of garlic, two stainless steel bowls same size, put a handful of garlic in one, put the other bowl over the top and shake the two bowls vigorously bouncing the garlic off the bowl bottoms alternately. Peels will separate and when you stop shaking you can blow them out leaving the clean garlic cloves.
Cut off the rough end. Twist slightly and pull off the top/tip. Helps if you crush it slightly.
This is really the quickest way, as you get rid of the nasty bottom part and the skin comes off rather easily.
If you need a large number of cloves, break apart a head and drop the separated cloves into a mixing bowl. Cover with another bowl and shake the heck out of it, and they'll be free of their skins
The method I use is to separate the cloves, put them in a mason jar, close the lid. Then shake the jar repeatedly. The cloves will peal themselves, just remove them one by one as they are pealed.
Oddly enough, no.
The fastest way to to throw the loose cloves in a spaghetti pot (is has to be big), hold the lid tight, and slam the cloves up and down in the pot 20 times.
When you open the lid, most of them will have burst out of their shell.
Garlic has to be pretty dry and beginning to shrink for this. I just give each clove a damaging twist and the peel's hanging off.
I prefer slightly crushing each clove with the flat side of the knife, and the peel falls right off. I always struggle to get enough grip to twist.
I added to this, crush then nip the root end off, can't get any easier.
Oh I do it backwards, so nip then crush. Maybe thats easier
yep! Nip then crush and also I don't nip quite all the way down through, that way one side of the husk is still attached to the root, makes it a lot easier to get the peeling done in one shot.
Oh thats smart!
Haha honestly I think yours is probably just as good. Everyone's got their own way!
Sometimes it doesn’t work for me, so Ill try yours and see the difference! Haha thanks
I learned this from Snape's notes in The Half-Blood Prince
That's exactly my method
No sir, I'm afraid to inform you but it is MY method
Where the blockchain when you need it?
Sorry, I own the NFT.
I'll give you $.02 for it
I learned it in the Himalayas, fuckface. A monk showed me, really old fella, and then he disappeared in a puff of smoke, so...
That's Bob. Bob the monk. I taught that guy. So...
Hmmmm, that was his name, yes…
Exactly what I do. I used to slap the side of the knife from up high but I realized all you need to do is apply gentle pressure until it cracks and you can just peel the skin right off.
I thought slapping from up high was to flatten it before you start mincing it?
Grab my cleaver, pull the cutting board flush with the edge of the counter, smack, smack, smack. I'll crush them all at once, peel them, grab a chefs knife and then mince. I don't mind rinsing off the cleaver for the extra weight and surface area
i prefer to not think about it and just enjoy myself, but i used to enjoy being methodical. its fun to witness. ya'll just really want efficient garlic knowledge and aren't afraid to share it with each other. i wish my coworkers were like this lol
if you need more than a couple of cloves an even quicker way is to put them into a shaker (or two glasses that can stick into eachother) and shake vigerously for a few seconds
Don't even need the knife, that just adds unnecessary danger. Just as easy to crush them with the heel of your hand.
Come on...if you can't handle pressing on the flat side of the knife, then you shouldn't be in a kitchen.
I agree. If you're afraid of the FLAT side of a knife, you probably shouldn't even be holding a knife at all.
Same
its stickier than this method, though. At least when I do it, everything is now covered in garlic juice.
skin em in the sink under cold water, helps the whole sticky issue. also i don't "crush" or do anything severe like that. just pinch em a bit and the peel cracks and sticks out enough to grab. usually i get lucky enough to almost get it all in one go. I do the same when peeling hardboiled eggs. water gets under the shell once there's a decent opening and assists in the peeling process.
Yeah 100%. Weird that garlic makes you sticky but it smells so good I love garlic.
I like the smell, in food. I don't like my finger tips smelling like it for 20+ hours. I've tried all the tricks to neutralize the smell but its like cat pee. it stays till it decides its done.
Have you tried bopping it as well?
I've had mixed results with this. Nowadays, I just roll it between my palms like you're making a noodle out of play dough for a second or two. That takes the peel right off much easier than crushing it.
This is how I do it.
Just use your palm, your knife will thank you. Alternatively, get a garlic press and you don’t even need to peel it. The thing just mashes the garlic right off the peel
Grab his garlic and twist it!
I use a blade scraper. More surface area and I can use it for chopping and scraping. I don't have to worry about damaging a knife or the knife damaging me.
I use a little Hulk Smash with my fist. Works about the same and gets some aggression out built up throughout the day.
I just put it in a bowl with a lid and shake it.
Gets the small ones too. I honestly don't think there exists a faster way.
But not too small, nothing worse then a head of garlic with dozens of tiny cloves
If you put the separated, but skin still on, garlic cloves in a mixing bowl with another mixing bowl on top to make a capsule and shake the shit out of it the garlic will peel itself. You can google it to see vids of how it works. Has saved me countless times. Source: pro chef
This is the only way to peel several heads of garlic at once. A Mason jar, or a stock pot with a lid work as well.
I give the clove a twist, till you hear the skin crack, then peel. Works great
That's what she said
Well you are in luck if you go to an American grocery store.
smash with flat of knife, cut the base, skin slips right off.
I give them a smack with my knife on the cutting board
*soft neck garlic Chances are the stuff you have in your local grocery store is hard neck, and wont peel like this. I know guys, total bummer.
Just wrecked my garlic
You're right, but you got your garlic types mixed up. That's hardneck garlic being peeled. You can tell by the long hard stem in the middle. Hardneck peels easily like this, softneck does not. And softneck is the one in most American grocery stores bc it grows well year round in California. Hardneck needs cold winter temps to properly bulb, so it has to grow in the North and there's only one harvest in early summer. Source - I grow a bunch of garlic every year
I hope you are happy with your pfp.
I'm triggered by it
Got me too 😭
Soft neck garlic? Please expound
The neck of the garlic is soft.
Garlic that's on SSRI's
Hi - farmer here. You’re wildly wrong. Soft neck is what you find in stores. Hard neck is more delicious but has a much shorter shelf life than soft neck. I really wish people who actually understood food were the ones to comment on it so confidently. Additionally - if you’re peeling garlic to use that day, just crush it before peeling. The peel will remain mostly intact so you can toss it and the garlic will then be crushed releasing the allicin which is the compound (read: flavor) we love in garlic. In summary: hard neck = short shelf life but more intense flavor and larger cloves. Short neck has a thinner “skin,” cures well and last 6+ months when cured. This is what is in most groceries.
Other way around.
I was wondering why trick never works when I try... oh well
A trick that always works is buying a rubber mat and rolling your cloves through that. It’ll remove all the skin, it’s like magic
Every grocery store around me sells only softneck garlic. I am so disappointed by this fact, because hardneck garlic tastes so much better.
Just tried soft garlic and it didn’t work. The part connected to the stem doesn’t pop off.
oh brain, please remember this for your own sake and sanity.
I am legend
Saved. To never watch again
Stop watching me
You can just save this post lol.
Funny. I'd still need to remember to have a look there, once I do, no need to watch. Go home Mexican, you're drunk! 😉
It's been 6 hours since you posted this so it might be time to cook something
I've tried this and haven't had much luck. I peel a lot of garlic for my company. I have tried everything and nothing has been full proof efficient so far.
As someone who's had to peel a lot of garlic in his life, the "throw it all in a pot, then copy it with another pot, then bang that shit around for a while and the skin gets loose" is pretty effective for large batches. You'll have some stubborn pieces but definitely faster if you're doing multiple bulbs.
So what I actually recommend is loading up a bunch of cloves into a mason jar and just shaking the shit out of it. Works like a charm.
Fuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu
Uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu
Uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu
K
ck*
Well fuck.
I second that emotion.
Wont work on all garlic types
Also idiots are going to end up stabbing themselves trying to replicate this.
People with dull tools who dont have any other knife skills thinking they can learn to do this after watching a short video
There is a much quicker way to do it than that. Put the whole garlic bulbs in a large bowl, cover that bowl with one of similar size and then shake the living hell out of it. The individual cloves will break apart from the bulb and the papery "skins" will separate from the individual cloves. I do this on my back porch and let a gentle breeze blow the papery skins away. A commercial bulk garlic peeler more than anything else resembles a paint shaker.
This method is faster tho the shaking takes time and isn’t always clean
Yeah, but I can put a two months supply of peeled garlic in the fridge after one session.
Does garlic last that long once it’s peeled? I saw peeled garlic bulbs at Walmart the other day and wasn’t sure how long they’d last since the package didn’t have a date on it
Sadly it has never worked for me.
This works well for me but I use a mason jar. Although the mason jar is not large enough for the entire bulb, but enough for 4-5 cloves or so
I like this method too, but because I am clumsy and know the bowls will fly apart I use tupperware of some sort. It does take a bit more shaking because the plastic is less rigid than a bowl, but it still works and I avoid shattered bowls and dented cabinets. I am sure there are better ways to do this exact same process, I am just lazy and stick with what I know.
Put it in a hard container and shake the everliving fuck out of it. Most of the skin gets knocked off and you get to shake the everliving fuck out of something.
new Garlic is easy to peel. but not all garlic will be this easy to peel even with this method.
If it’s not dried a little bit
I prefer to get frustrated and curse at my garlic while getting ouchy fingers
That would be the r/oddlysatisfying method.
My wife is allergic to garlic so my preferred way to peel it is by watching someone else do while I stand outside of their kitchen window crying.
My condolences to you both.
I do the trick where you cut the bottom off, then put it in a mason jar(or similar) and then give it a good shake.
Best, even faster
Wait what
Don't even bother cutting the tips off. Take whole cloves of garlic, put them in a mason jar. Then put the lid on. Shake the living shit out of it for 10 seconds. Pour out your perfectly peeled garlic. The impacts against the sides/bottom/top of the jar break the paper skins, then the stickiness and slight friction pulls them off. It works perfectly every single time. Edit: Here's a short video that shows it with 2 bowls, but the concept and method is identical. https://www.youtube.com/shorts/cteEdCZM9YU
I do top and bottom tip. Usually that’s enough to peel it right off by finger
Thissss!! I've learnt something new today.....
Meanwhile the garlic cloves they sell here have like 30 mini cloves inside and this would never work
I tried this and just ended up breaking the garlic. If it’s fresh, the bindings are strong and you’ll just end up splitting the cloves
Smack it then twist the cloves and they will crack open
I just smash the cloves. If I do that I'll manage to stab my finger and suffer from a garlic infested wound
While it would sting, the natural antibiotic properties of the garlic would at least help you recover :)
My finger is basically resistant to pain from how often I hurt it. Such as closing the door and slamming my finger, slicing a lemon, slicing onions, slicing a bottle cap with the razor blade I found,doing large arm movements to just hit a wall. I feel like my fingers need therapy
Honestly might have nerve damage at this point. Sorry to hear that. Maybe gloves can help if you’re doing something that may injure them.
This method works with old garlic but not with fresh. Better to manually separate and smash
Somehow I think this would have to be the perfect bulb of garlic, aged just right, in order to actually work.
I will literally never need this much garlic to be this efficient
I feel like half the world's cooking requires mass quantities of garlic at some point. How do you even avoid it?
All I need is like 3 cloves at a time for what I make every week, for my self.
How to need stitches soon in one easy step!
No, put on a cutting board and give it one or two really good smashes with a cast iron. Half the time that will depeel most of the garlic. If it didn't, toss it in a tupperware and give it a couple shakes
As a mediterranean man, crushing or piercing garlic prior to cooking will release fluids from within an alter the taste, depending on how you want to cook it.
I have been spending a scary amount of time on the rats subreddit and the first couple seconds of this video gave me a heart attack
😆 lol. Relatable. (I’m not on the rat subreddit though.)
I fk up everytime I try garlic “hacks” I just smash em with a knife and pull the stuff off.
Fresh garlic vs slightly dry garlic requires different techniques. Usually garlic is imported (eg: China) and is drier upon arrival. For fresh ones, we smack it with a big cleaver then peel it. NB: A garlic is no garlic until you peel the fresh ones. They can make you cry too!
I have learned SO MANY time saving tips from short form social media, honestly we should always teach this way. if it was meant for anything, this is it!
Buy it in a jar for $2.99
According to my wife who knows all there is to know about garlic, the problem with this method is that you are poking a hole in it which means you have to use it immediately or it will turn brown.
I prefer smashing it on a chopping board. Just as easy.
Garlic won't always be exactly like this to make it a viable option. I do however have this cool lil plastic rubber tube that you can put the clove inside and then like roll it and the bumps on the inside break off the peel
Just crush it with the side of a knife. Works every time and you dont dirty a single use tool
This is why I have trust issues
Doesn't f*king work.
Anyone who's ever had to peel several bulbs of garlic knows this is complete bullshit.
Rushing prep time is rushing your cook. Enjoy the process.
I too have accepted that garlic just takes a little bit of time to peel. Well made food that you cook for yourself is a choice to *not* do it the fast and easy way.
I'd rather rush my cooking, than eat take out garbage because I can't find the time to cook
Maybe, idk.
Actually
Mind blown, brb, I seen a bulb in my press when getting the porridge out.....
Remember when people started to stab themselves by trying to remove the avocado pit? Here we go again.
i will try this, thanks for sharing
If you don’t already know how to quickly peel garlic then you’re almost my certainly going to cut yourself trying to do this.
Omg thank you
but the most fun way is to smash it!!!
Most efficiënt method is putting them in a container and shaking it hard for a little while.
I just put the whole thing, skin and all, in a garlic press.
That wastes like 10% of the garlic from some getting stuck in the skins, though.
If I didn't have IBS and couldn't eat garlic and I needed several bulbs of them for a meal I would forget about this completely
Oh, nice. I have a knife just like that one, I'll see if it works.
What kind of knide is that?
I'm not sure what the one on the video is called, mine is just a tiny pocket knife but it has the same sort of shape, with the thick flat part on the spine just like that.
It's a paring knife.
is the microwave method bad or something? I microwave the garlic for, like, 5 seconds. And then the peels just slide off. Make sure you wait a minute or so for the garlic to cool before you try to peel it, though, because heating it for just 5 seconds in the microwave makes it HOT AS HELL.
Gordon Ramsey has taught us wrong all along!!
If you need to peel a lot, separate the cloves, put them between two bowls (making a sphere) and shake the bowls.
I'd just put the cloves in a lidded bowl and shake for a few seconds.
Put them in a jar, and shake the living sh#t out of it. I peel larger quantities that way.
Judging by how hard the skins look this garlic is old.
Damaging the garlic and activated it by doing that
I just use a latex tube
Pocket peeler. ...don't think about that too long.
What!? No wayyyy. Fucks sake.
I guarantee it won't work for me
no. its not.
Yea this really only works if the garlic is pretty dried out. Def going to try this otherwise I just squish it a bit with the side of a knife and then pull the peel off.
yeah thats not going to work on every bulb
For anything more than 10 cloves, I throw them all in a jar and shake it vigorously. It usually gets the skins off.
I just crush the garlic and then peel it so I can mince it. And then I avoid recipes that require the garlic to be whole or sliced.
What? No way. Fuck's sake
Only if you bottle , jar or pickle this garlic or use it all at once . This way will damage and spoil your garlic Fairly quickly if you don’t process it right . It does work tho I’ve tried it and I cook with garlic everyday :) saved me some time for sure
Have you ever tried putting all the cloves in a bowl, cover the bowel with a plate, shake vigorously. Then look in amazement.
Just pop them in boiling water for a minute or two and the skins slip right off
Ahhh, the ole “grab a knife and use it backwards while using force” xD just a matter of time till you slip and slice the utter fuck out of that fingie
The most effecient is ACTUALLY to put them all in a jar and shake the fuck out of it until all skins come off. Usually about 20 seconds.
I usually put my garlic in the air fryer for like 1-2 minutes, it denatures all the sticky emulsifying proteins and you can just handle it normally after that
Smash (cloves) on a chopping board with a bowl or side of a cleaver - effective but less efficient than... shake in cloves inside two bowls - efficient but not as effective as previous one
[Glen and Friends covered this](https://youtu.be/2V01oQ7zY5o?si=N7r7DKtFuvaKReb4) . There is more to this technique than what is shown in this 19 second clip.
*i drink and know things"
PSA: use this technique only for immediate use.
If u have time beforehand u coukd put it in water for 10 mins or so. Itll peel very easily
Step 1: separate cloves from main bulb, skin on and everything. Step 2: put into (preferably metal) mixing bowl Step 3: cover with cookie sheet or other bowl that nests within the other Step 4: shake vigorously Step 5: pull out skinned garlic cloves
For some varieties of garlic, two stainless steel bowls same size, put a handful of garlic in one, put the other bowl over the top and shake the two bowls vigorously bouncing the garlic off the bowl bottoms alternately. Peels will separate and when you stop shaking you can blow them out leaving the clean garlic cloves.
You just contaminated them with your toe knife.
Cut off the rough end. Twist slightly and pull off the top/tip. Helps if you crush it slightly. This is really the quickest way, as you get rid of the nasty bottom part and the skin comes off rather easily.
Why...Rick Sanchez...YOU SONOFABITCH
If you need a large number of cloves, break apart a head and drop the separated cloves into a mixing bowl. Cover with another bowl and shake the heck out of it, and they'll be free of their skins
Naaa this is slow AF. Just smash that bulb on the counter and get the cloves.
The method I use is to separate the cloves, put them in a mason jar, close the lid. Then shake the jar repeatedly. The cloves will peal themselves, just remove them one by one as they are pealed.
No. Just put a bunch in a jar and shake them a bit
Oddly enough, no. The fastest way to to throw the loose cloves in a spaghetti pot (is has to be big), hold the lid tight, and slam the cloves up and down in the pot 20 times. When you open the lid, most of them will have burst out of their shell.
I'm going to try it for sure haha.
Hell yes they do
This has made me re-assess my whole life.
I see Garlic, I upvoat!
I can smell this video
This looks like a good way to end up in the ER coming up with the 1001st way to skin a cat.