Cooking

Crushed It

The easiest (and fastest) way to peel garlic
Photo: Tasting Table
Garlic

Garlic is a double-edged sword. One one hand, it makes everything taste better. But after spending 30 minutes peeling a head of garlic to dress up, say, grilled clams, you’re left with hands that smell strong enough to keep vampires at bay.

You could shake the cloves between two bowls, but that causes a serious racket. So we’re letting you in on an even better way that’s as quick as the bowl trick, and, since you’re already at your cutting board prepping the rest of dinner, requires no extra tools:

Crush the garlic cloves with the side of a chef’s knife.

Lay a garlic clove on your cutting board and place the broad side of your knife over it.

Then, using the heel of your hand, push down firmly where the clove sits underneath and crush away.

The flaky outer layer will come right off with a gentle pluck.

Now all you have to do is throw it in a pan to liven up roast chicken or give it a quick chop for this crowd-pleasing caramelized onion dip.

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