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You should always at least double it (lemmy.world)

submitted 6 months ago by The_Picard_Maneuver@lemmy.world to c/funny@sh.itjust.works

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[–] johannesvanderwhales@lemmy.world 7 points 6 months ago (1 children)

I've used that method many times, and while it certainly reduces the time it takes to peel in bulk, I've never found that it fully removed the peels from the majority of cloves, which means they still need individual attention to complete the job. Or put another way...it's still a pain in the ass.

[–] sugar_in_your_tea@sh.itjust.works 2 points 6 months ago

Yup, it's a pain so we buy the peeled garlic in bulk pretty often and freeze it. We use a lot of garlic...

But the best way imo is:

Cut the ends off (the bottom of the bulb if doing in bulk)
Crush it under a knife halfway
Pinch the opposite end (top of bulb) and the skin should come off

I can do a whole bulb in a minute or so, faster than it takes to chop (then again, i'm slow at chopping). For soups, it doesn't need to be chopped, just toss it in.