How to peel garlic without making a big mess
Four peeling tricks for prepping your cloves while keeping your kitchen clean
I love garlic. I hate peeling garlic.
It seems every time I go to chop those pungent, delicious bulbs, I’m left with something akin to a garlic massacre — transparent skins stuck to my fingers and pieces of garlic scattered across my kitchen counter.
It really shouldn’t be this messy. Right?
In an effort to solve my garlic woes, I scoured life-hack websites for tips, and asked friends and family for their garlic-peeling tricks. Then I tested the suggestions for myself. Here’s what happened: Microwave method The tools: Plate, a microwave. The test: I placed two garlic cloves on a plate and put the plate in a microwave. I set the microwave to eight seconds on a regular setting and let the cloves warm up. When I took them out of the microwave, the skins had split and were already pulling away from the clove.
My result: The skins peeled off easily, but my kitchen smelled like burnt garlic. Soaking method The tools: Bowl, water. The test: I filled a glass bowl with about five centimetres of cold water and added three garlic cloves. They floated on top of the water but were mostly submerged. After soaking for five minutes, I took them out. The skins were soft and seemed to have loosened from the clove.
My result: When I pulled at the skin at the root of the clove, the whole thing slipped off easily. Knife-crushing method
The tools: Large knife, cutting board.
The test: I placed the clove on a cutting board and sliced off the hard root at the bottom. Next, I placed the flat side of the blade over top of the clove and pressed down on the top flat side of the knife with the palm of my hand until I heard a crunching noise.
My result: The peel slipped off in one piece. Success! Shaking method
The tools: Two stainless-steel bowls, ideally the same size.
The test: I placed one head of garlic in a stainless-steel bowl and placed the other bowl on top, creating a ballshape.
Holding the two bowls together, I shook the makeshift garlic peeler vigorously for 10 seconds.
“This isn’t going to work,” I told my sister as I pulled the two bowls apart.
The result: To my surprise, about half of the cloves had peeled themselves. Conclusion If you have five minutes to spare, I’d recommend the soaking method.
If you don’t have the time, the knife-crushing method is quick and effective.
If you’re in need of a large amount of peeled garlic, go the shaking route.
I don’t recommend the microwave method unless you’re OK with your house stinking like charred garlic.