Introduction
Peeling garlic can be a tedious and time-consuming task, but it doesn’t have to be! As a professional chef, I have developed a few simple techniques that make peeling garlic a breeze. With these tips, you’ll be able to peel garlic quickly and easily, so you can get back to cooking your delicious meal. Read on to learn how to peel garlic like a pro!
How To Peel Garlic Easily, According to a Professional Chef
Peeling garlic can be a tricky task, but with the right technique, it can be done quickly and easily. Professional chefs have a few tricks up their sleeves when it comes to peeling garlic, and we’re here to share them with you! Here’s how to peel garlic easily, according to a professional chef.
Step 1: Separate the Cloves
The first step in peeling garlic is to separate the cloves from the head. To do this, hold the garlic head in one hand and use the other hand to gently press down on the top of the head. This will cause the cloves to separate from the head. Once the cloves are separated, you can move on to the next step.
Step 2: Smash the Cloves
The next step is to smash the cloves. To do this, place the cloves on a cutting board and use the flat side of a chef’s knife to gently press down on each clove. This will loosen the skin and make it easier to peel. Be sure to use a light touch when smashing the cloves, as too much pressure can cause them to break apart.
Step 3: Peel the Cloves
Once the cloves have been smashed, it’s time to peel them. To do this, hold the clove in one hand and use your other hand to gently pull the skin away from the clove. The skin should come off easily, but if it doesn’t, you can use the tip of a paring knife to help loosen it. Once the skin is removed, you can move on to the next clove.
Step 4: Enjoy!
Once all of the cloves have been peeled, you’re ready to enjoy your freshly peeled garlic! You can use it in a variety of dishes, from soups and stews to sauces and marinades. No matter how you use it, you’ll be glad you took the time to peel it properly.
Whether you’re making shrimp scampi, slow-cooker chicken stew, or lemon-herb salad dressing, garlic makes every dish even more delicious. Not to mention, it’s loaded with potential health benefits, too. The only problem? Peeling it can be a real pain.
Not only is it tedious and time consuming to get every piece of the paper skins off, but they tend to stick to your fingers, making it even more challenging. You could just snag some pre-peeled cloves at the store, but then you’re sacrificing freshness and flavor. That’s where this chef-approved hack for how to peel garlic comes in.
According to Michael Handal, culinary arts chef-instructor at the Institute of Culinary Education, the easiest way to peel garlic is the crush method.
Once you learn how to peel garlic using the crush method, you’ll also want to learn how to cut garlic the right way.
How to use the crush method
- To start, remove one clove from the head of garlic. Place it on a cutting board, with the root end facing toward you. To keep the board from slipping, try placing a damp kitchen towel underneath it.
- Rest the flat side of a 6-8 inch chef’s knife on top of the clove of garlic so that the sharp side is facing away from you.
- Using the heel of your hand, strike the flat side of the knife down onto the garlic clove. If necessary, you can press the blade down a second time.
“This should slightly crush the clove of garlic and release the skin,” says Handal. Then, you can easily peel the skin off the clove of garlic. After that, you can repeat this process for any additional cloves your recipe requires.
Why the crush method is best
One reason Handal likes this approach is that you don’t need any special tools or equipment. You just need a cutting board and a quality knife.
“This method is a good one to follow to keep your workflow going when you are prepping recipes,” he explains. “There’s no need to stop and look for other things.”
As an added bonus, this multitasking method doesn’t just peel the clove but also crushes it, which releases some of the sulfur, intensifying the flavor of the garlic. A lot of slow-cooking dishes, like marinades and braises, often specifically call for crushed garlic, too.
Rebecca Strong