One simple kitchen task that often leaves people scratching their heads, or searching for other options is the job of peeling garlic. Most of us prefer the flavor that fresh cloves provide, but few of us enjoy the task of removing the skin. It is a sticky and stinky job, but it is the perceived difficulty that has most of us going about it the hard way, or resorting to expensive, already peeled cloves that can be found at the grocery store.
If cost is not an issue, then a bag or jar of peeled and ready to go ingredients can be really convenient, but it will never be quite as fresh, and most people don’t fall under the money is no object category. For the rest of us, we are tasked with removing the skin in the best way possible because we all know that dried out particles of dust are just not as yummy.
Clove or Bulb?
First things first. Many people are not even sure what a clove is. It’s not the whole chunk of garlic that you buy at the store. The whole thing is referred to as a bulb, and each of the smaller parts that combine to form the bulb, are the actual cloves. Each garlic bulb will have several cloves, and in most cases you will not use all of them at once, and you probably will not find yourself peeling a whole bulb for a single recipe. For a typical dish, you’ll simply separate the number of cloves necessary, and then save the rest for later.
Garlic Defined:
Garlic, scientifically known as Allium sativum, is a species in the onion genus, Allium. It’s a bulbous plant that belongs to the Amaryllidaceae family, which also includes onions, leeks, and shallots. Known for its pungent aroma and distinct flavor, garlic has been cultivated and used for culinary and medicinal purposes for thousands of years.
Each garlic bulb, also called a head, is composed of several individual cloves enclosed in a papery skin. These cloves are the edible part of the plant and are used in cooking to add flavor to a wide variety of dishes. Garlic is known for its intense, savory taste, which can range from mildly sweet when raw to nutty or even slightly spicy when cooked.
Aside from its culinary uses, garlic has a long history of medicinal properties. It has been used traditionally in various cultures to treat ailments ranging from infections and digestive issues to high blood pressure and cardiovascular disease. Modern scientific research has supported many of these claims, showing that garlic contains compounds such as allicin, which has antibacterial, antiviral, and antifungal properties, as well as other sulfur-containing compounds that contribute to its health benefits.
In addition to its culinary and medicinal uses, garlic is also valued for its ability to repel pests in gardens and agriculture. It’s often planted alongside other crops to deter pests and improve overall plant health.
Overall, garlic is a versatile and widely used ingredient that adds both flavor and potential health benefits to a variety of dishes and remedies.
Top 6 Ways To Peel Cloves of Garlic
There is one main technique that is used and recommended by chefs, and then several other techniques that are lesser known, and not used as much. After you review the top six “regular” ways to peel garlic, keep on reading to find out about a simple and effective method to get the job done, while also avoiding stinky odors and sticky fingers.
1. Grab a Knife and Beat It
This is the most popular way to peel garlic. It’s not all that easy to do, and it will require some practice to perfect the technique. Once you get it down though, it is an effective way to perform the task, and it will get easier each time you do it. You’ll need a large chef knife in order to do it properly, so if you’re used to chopping veggies with a steak knife, this may not be the option you were looking for. With this garlic peeling technique, you really need to do one clove at a time, so if you want to prep multiple pieces of garlic, it may take a long time. To peel garlic like a master chef, simply follow these steps:
- First get your bulb, and break off a clove or two.
- Cut off the root end of the clove using your knife, and then place the clove flat on a cutting board.
- Now take the side of you knife, with the blade pointing away from you body, and rest it gently on top of the clove of garlic.
- To remove the paper thin skin, simply apply direct downward pressure, or for more fun, beat on it with your fist.
- This direct, even pressure will squish the garlic, and cause the useful portion to separate from the outer casing.
- Now simply pick the skin away and dispose of it, and you’ll have fresh garlic to mince, grate or press as you see fit.
2. Get Some Water and Soak It
The second method that a lot of people opt for is the soak method. You will not look as cool doing it, so if friends or family are watching, you may want to choose the garlic peeling method above. This method does allow you to mostly avoid the stickiness, and you will be able to do it if you don’t have a large knife on hand. By soaking the garlic cloves for a short period of time, the skin will loosen to make it easy to peel off.
This method is pretty simple, and does not require very many steps. Your cloves will be slightly wet when finished, but that should not have an effect on the flavor. The main downside to this technique would be the time that it takes, and the necessity to dirty a bowl. If you need to peel several pieces or garlic, you can certainly soak them all at once, but you would have to remove the peels individually. To use the soaking method, just follow these simple steps:
- Get a small bowl, and fill it with water. You need one large enough to fully submerge your piece(s) of garlic.
- Now simply drop in your cloves and let them sit for about five minutes.
- Once they have soaked for a bit, you should be able to see the skin getting loose.
- After 5-10 minutes, pull out the clove of garlic, cut off the root end, and then remove the skin with your hands. It should basically slip right off.
3. Use a Jar and Shake It
This technique is not gentle on the garlic, but it does work pretty quickly to loosen and remove the skins, and you can peel several cloves at once. You may need to test to find the perfect jar and quantity for you, but with a bit of time and practice, this can be an easy and effective method. In some cases you’ll still have stuck skins to peel off after you remove the cloves from the jar, but it should still be loosened and easy to remove thanks to the agitation.
You will have to wash the jar when you finish peeling, but most are dishwasher safe, and the bonus is that you’ll mostly avoid touching the cloves as you peel them. To peel garlic by using a glass mason jar or something similar, use the following technique:
- Place the unpeeled garlic cloves in a glass jar.
- Seal the jar lid tightly.
- Shake the jar vigorously for a few seconds.
- Examine the cloves inside, and shake again as needed.
- The shaking action will help loosen the skins, making them easier to peel off.
4. Boil Water in a Pot and Blanch It
An effective way to loosen skins and peel several cloves of garlic at once is to blanch them. When the cloves go from hot to cold water, the skins become way easier to remove because they will loosen in the process. You’ll still have to take most of the peels off by hand, after blanching they will slide right off without sticking. This method is great for times when you need to peel several cloves at once, but you will have to wait for the water to boil, and you will have to wash the pot afterward. Once the water comes up to temperature, the process is very quick and simple. To peel garlic by blanching it, use the following steps:
- Get a pot of water and bring it to a rapid boil over high heat.
- Drop the unpeeled garlic cloves into the pot.
- Allow the garlic to stay in the boiling water for about 30 seconds.
- Immediately transfer the cloves of garlic to a bowl of ice water.
- Once cooled, remove the skins.
- The rapid change in temperature will cause the skins to loosen, making them easier to peel.
5. Put It In Your Freezer and Chill It
This garlic peeling technique may be the most hands-off, but it also requires the most patience or planning. You’ll have to give the garlic enough time to get cold enough, but when you do it will become way easier to peel. You don’t need the whole clove to freeze solid, but you do need to give it time so that the skin will start to pull away from the surface of the garlic. If you have the time, or if your planning ahead properly, placing garlic in your freezer can ensure that it is super easy to peel when your ready to cook with it. To peel garlic by freezing it, use the following technique:
- Place the unpeeled garlic cloves in a freezer-safe bowl.
- Place the bowl in the freezer for about 15-20 minutes.
- Once chilled, remove the cloves of garlic and immediately peel off the skins while they’re still cold.
- The cold temperature will cause the skins to shrink slightly, making them easier to remove.
6. Use a Microwave and Nuke It
The final method that people often use to make peeling garlic easy is to put it in the microwave. This technique works much the same way that soaking it does, so it will not actually take the skin off, just make it easier to peel by hand. The upside to doing it this way verses the water bath, would be time. A microwave should produce faster results.
You may still have to dirty a dish when doing it this way, but you could also just use paper towel for a faster clean up. It is not clear if nuking it will remove flavor or nutrients, but that is something to think about when attempting this technique. If you need to do multiple pieces, you can heat them all at once, although you will want to extend the time they spend in there. When it comes time for taking the skin off, you will have to do it one at a time, so several will take you longer. To loosen the skin by using the microwave, simply follow these steps:
- Separate off a clove, and place it on a microwave safe dish or paper towel.
- Place it in the microwave, and then heat on high for about 10 seconds.
- Because microwave power will vary, you may need to use more time, but be careful not to cook the clove, as that will make working with it more difficult after the peel is removed.
- Once heated, remove the clove and cut off the inedible end.
- After the end is chopped of the skin should slip free, and it will usually come off in one, easy to remove chunk.
A Fast And Easy Way To Peel Garlic
The above three methods will all work, but they all also have their downsides. If you want an even easier way to peel garlic, and you also want to avoid trouble without spending a bunch of money, or going to culinary school, then continue reading to learn about an inexpensive tool that can make the job super easy. You’ll be able to keep you fingers smelling nice, and they won’t stick together. You also won’t need any practice or an expensive chef knife when you peel garlic this way.
You’ll still have a small dish to wash, but it can go in the dishwasher, and peeling this way does not run any risk to flavor or wetness. In fact it will actually leave the clove in it’s most natural state as it stays whole, and does not get crushed, and your hands never really need to touch in the way you do with the water or microwave methods. If you want to take the skin off cloves of garlic in one of the best ways possible, then just follow these steps:
- To use this peeling method, you will need a garlic peeler tube. We sell a good quality one for a shockingly low price, but you can find them elsewhere also.
- To use it, simply separate the cloves off the bulb, and place as many as you need into the tube. You can do just one, or you can peel several at once.
- Once the cloves are in the tube, place the flexible tool on a flat surface like your counter top, and then simply press down, and roll back and forth for a few seconds.
- As it separates, you’ll hear the crackly skin peel away from the good part.
- Once the skin comes off, it will sort of stick to the inside of the tube as it separates from the clove.
- Now simply lift the tube off your counter, and then tip it down to watch the perfectly peeled garlic drop out.
- All skin will be off the clove, and most will be held inside the tube.
- To dispose of it, simply tap it over the trash can and the skin will drop right in.
It may look strange, but this garlic peeling tool is actually designed for use in the kitchen, and it does actually make this particular job super simple. It will allow you to quickly peel as many cloves as you need, and you’ll be able to do it without actually touching the skin. It does not require any skill or technique, and it’ll make it easier to cook with fresh garlic whenever you want.
You could spend a bunch of money on a similar product at some fancy chef store, but if you were a fancy chef, you would probably just beat down your garlic with your fancy knife. For all you regular people out there, get a garlic peeling tube to make the job fast and easy so you never have to dread it again, or opt for store bought alternatives that are not quite as good.
The Cloves Are Peeled, Now What?
Once you’ve peeled garlic cloves, there are countless delicious ways to use them in cooking. Here are some popular methods:
- Minced or Crushed Garlic: Mince or crush the garlic cloves finely with a knife or garlic press. This minced or crushed garlic can be used to flavor a wide variety of dishes, including stir-fries, pasta sauces, soups, stews, marinades, dressings, and dips.
- Sautéing: Heat some olive oil or butter in a pan and add minced or sliced garlic cloves. Sauté them over medium heat until they turn golden brown and aromatic. Sautéed garlic adds depth of flavor to dishes like pasta sauces, stir-fries, vegetables, and meats.
- Roasting: Toss whole peeled garlic cloves with olive oil, salt, and pepper, then roast them in the oven until they become soft and caramelized. Roasted garlic has a milder, sweeter flavor and can be spread on bread, mashed into potatoes, or added to sauces and dips.
- Infusing: Add whole or crushed garlic cloves to liquids like soups, broths, sauces, or stocks to infuse them with garlic flavor. Remember to remove the garlic cloves before serving the dish.
- Pickling: Pickle peeled garlic cloves in vinegar, salt, and herbs to create tangy, flavorful garlic pickles. These pickled garlic cloves can be enjoyed on their own as a snack or added to salads, sandwiches, and antipasto platters.
- Paste: Blend peeled garlic cloves with a little salt or olive oil to make a smooth garlic paste. Garlic paste can be used as a flavoring agent in marinades, dressings, sauces, or as a spread for bread or crackers.
- Compound Butter: Mix minced garlic cloves with softened butter and herbs to create garlic herb compound butter. This flavored butter can be used to add richness and flavor to dishes like steaks, seafood, vegetables, and bread.
- Garnish: Finely slice or chop peeled garlic cloves and use them as a garnish for dishes like pasta, salads, soups, or grilled meats. Raw garlic adds a punch of flavor and freshness to these dishes.
These are just a few popular ways to use peeled garlic cloves, but the possibilities are endless. Get creative and experiment with different recipes to discover new and delicious ways to incorporate garlic into your cooking.
Should You Buy Organic Garlic?
Whether to buy organic garlic or not depends on various factors including personal preferences, budget, and availability. Here are some points to consider when deciding:
- Pesticide Use: Conventionally grown garlic may be treated with synthetic pesticides and herbicides during cultivation to control pests and weeds. Organic garlic, on the other hand, is grown without the use of synthetic chemicals, which can be beneficial for reducing pesticide exposure.
- Environmental Impact: Organic farming practices typically prioritize soil health, biodiversity, and environmental sustainability. By choosing organic garlic, you may be supporting farming methods that are more environmentally friendly and promote soil conservation.
- Health Benefits: Some people prefer organic garlic because they believe it retains more of its natural nutrients and health benefits compared to conventionally grown garlic. However, research on the nutritional differences between organic and conventional garlic is limited, and both types can be nutritious additions to a balanced diet.
- Taste and Quality: The taste and quality of garlic can vary depending on factors such as variety, growing conditions, and freshness rather than whether it’s organic or conventional. Many people find that locally grown garlic, whether organic or conventional, often has superior flavor and freshness compared to imported garlic.
- Price: Organic garlic tends to be more expensive than conventionally grown garlic due to the higher cost of organic farming practices and certification. If budget is a concern, you may opt for conventionally grown garlic, especially if organic options are significantly pricier or not readily available.
- Certification Standards: Keep in mind that the term “organic” is regulated by certification standards, which vary by country. Organic certification ensures that the garlic was produced according to specific guidelines that prohibit the use of synthetic chemicals and genetically modified organisms (GMOs).
Ultimately, the decision to buy organic garlic depends on your values, priorities, and individual circumstances. Whether you choose organic or conventional garlic, it’s important to wash and prepare it properly before use to remove any dirt or contaminants. Additionally, consider supporting local farmers whenever possible, as locally grown garlic may offer freshness and flavor advantages regardless of its organic status.
How Can You Tell When Garlic Is Rotten?
Garlic typically has a long shelf life if stored properly, but it can still go bad under certain conditions. Here are some signs to look for to determine if garlic has gone bad:
- Visible Mold or Discoloration: Inspect the garlic cloves for any signs of mold growth or discoloration. Mold can appear as green, blue, or white spots on the cloves or as fuzzy patches. Discoloration, such as dark spots or browning, can also indicate spoilage.
- Soft or Spongy Texture: Fresh garlic cloves should feel firm and solid to the touch. If the cloves have become soft, mushy, or spongy, it’s a sign that they have started to deteriorate and should be discarded.
- Strong, Off-Putting Odor: While garlic naturally has a pungent aroma, spoiled garlic may emit a strong, unpleasant odor that is different from its usual smell. If the garlic smells rotten, sour, or foul, it’s best to discard it.
- Sprouting: If garlic cloves begin to sprout green shoots or buds, it indicates that they are past their prime and starting to age. While sprouted garlic is still safe to eat, the flavor and texture may be compromised, so it’s best to use it promptly or remove the sprouts before cooking.
- Dried or Wrinkled Appearance: Fresh garlic cloves should have tight, papery skin and appear plump and firm. If the cloves have shriveled or dried out, with wrinkled or papery skin, it’s a sign that they are past their peak freshness and may not be ideal for use.
- Bitter or Off Taste: Taste a small piece of the garlic to check for any unusual or bitter flavors. Spoiled garlic may have a bitter or unpleasant taste that is different from its usual savory flavor.
If you notice any of these signs of spoilage, it’s best to discard the garlic to avoid the risk of foodborne illness. Proper storage in a cool, dry place away from moisture and direct sunlight can help extend the shelf life of garlic and minimize the risk of spoilage.
Properly Store Garlic To Keep It Fresh Longer
Storing garlic properly is essential for maintaining its freshness and flavor over an extended period. Here are some tips for storing garlic:
- Choose the Right Location: Store garlic in a cool, dry place with good air circulation. A well-ventilated pantry, cupboard, or countertop away from direct sunlight is ideal. Avoid storing garlic in areas with high humidity, as moisture can cause the cloves to sprout or become moldy.
- Avoid Refrigeration: While it may seem counterintuitive, refrigerating garlic is not recommended. Cold temperatures can cause garlic to become soft and moldy more quickly. Additionally, the moisture in the refrigerator can lead to sprouting and spoilage.
- Keep Garlic Whole: Store garlic bulbs or heads whole until ready to use. Leaving the cloves intact helps protect them from moisture and premature sprouting. Only break apart the bulb and peel the cloves when you’re ready to cook.
- Use Breathable Containers: Store garlic in containers or baskets made of breathable materials such as mesh, wire, or ceramic. These containers allow air to circulate around the garlic, preventing moisture buildup and prolonging its shelf life.
- Avoid Plastic Bags: Refrain from storing garlic in plastic bags or airtight containers, as these can trap moisture and promote mold growth. Instead, opt for containers that allow for airflow.
- Separate from Onions and Potatoes: Keep garlic away from onions and potatoes, as they release gases that can cause garlic to spoil more quickly. Store each vegetable in separate containers to prevent them from affecting each other’s freshness.
- Check Regularly: Periodically check stored garlic for signs of sprouting, mold, or spoilage. Remove any cloves that show signs of deterioration to prevent the spread of spoilage to the rest of the batch.
By following these storage tips, you can help preserve the freshness and quality of your garlic for several weeks or even months, ensuring that it’s ready to add delicious flavor to your favorite dishes whenever you need it.
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Hello! I could have sworn I've been to this website before but after looking at many of the articles I realized it's new
to me. Anyways, I'm certainly happy I came across it and I'll be bookmarking
it and checking back frequently!
Thanks for stopping by, and thanks for the comment. Hopefully you are a clove peeling pro at this point!