I tried this once because I think I saw Chef Jörn do it and mmmmmEh.
Yeah I guess it worked but frankly it was a mess to clean up. And if you don't have a dishwasher it's a pain to wash because it's just super sticky bowls completely smattered with garlic sap and all that garlic paper stuck everywhere. it just wasn't worth it compared to the smash & peel imho
>cut top off and roast, the cloves will pop out
or >smash it with back of knife, or heel of palm
you might need to chop the bit off the top depending on age but those are the two options >buy it pre-peeled
also an option
I never thought I would be a pre-peeledƒag but I tried it once and it was fucking amazing. Only problem is you basically have to buy in bulk and that's an awful lot of garlic to eat in a short amount of time. But I was pleasantly surprised to see it lasted a good week or so in the fridge before they started going a bit off-white.
But man that week was off the hook. Aglio e olio with fucking stacks of sliced garlic, pickled mushrooms full of garlic cloves, garlic potatoes with garlic & onion gravy, etc. I feel like overeating garlic improves my health considerably. Or maybe it was just all the companion salt that went with it...
Yeah pre peeled is absolutely the way to go. I had exactly the same experience as you, I turned my nose up at the idea because I thought it would be bad like jarred garlic, but I got a big bag of pre peels out of curiosity one time and it was amazing. I never realized how much garlic I wanted to eat but the laziness of having to peel it was stopping me. I ate one or two whole cloves a day until the bag was gone. The only reason I don't keep buying the pre peeled bags is because I probably stink like shit if I would keep eating that much garlic on a regular basis.
When the garlic is a bit further aged, the skins come off quite easily with little effort. Otherwise, crush against the cutting board with the flat of your knife and remove the skin from there.
Depends what I'm using it for. If I'm slicing or leaving whole, I slap it lightly on both sides with a chef's knife to loosen the skin and easily peel. If I'm going to mince, crush or brunoise I'll slice off the root end and cut it in half.
My preference is to make the commis do it, if I'm using local garlic, or to have Chinese children do it if it's imported garlic. Depending on your staff this could be the same person.
Depends where you live and what you cook. Southern (Italian, Spanish, Southern French) garlic is 2x as mild as regular garlic. If you want to make southern European/Mediterranean dishes you'll want to keep the clove whole and unpeeled if you live up north. If you live in the south you want to double the amount of garlic if you cook northern dishes.
The best way overall is to peel the clove, remove the germ (it's difficult to digest and gives garlic breath), put it in a pestle& mortar with coarse sea salt and grind it into a paste. If you lack time you can just squash a clove under a kitchen knife, remove skin and germ and be done with it.
Put them in a container with a lid and shake vigorously. Works better if you put something hard inside as well. Works even better if you crush them a little before. This is the best method to peel large amounts quickly
you could peel it however you choose, I just like to save time and do it this way
Cut off the stump, then crush with the side of your knife, then grab it by the tail and shake it. It’ll come off… easy.
this if it's few
this if it's many
Also, have a nice day, froghomosexual cunt
>Also, have a nice day, froghomosexual cunt
Why do you reddit newfags get so triggered by the frogs?
the frogs are reddit
Flat of knife
Smash
Peel
Either effort knife dice or use a press
Cram it
Put 2 metal bowls together put the garlic in and shake shake shake
I tried this once because I think I saw Chef Jörn do it and mmmmmEh.
Yeah I guess it worked but frankly it was a mess to clean up. And if you don't have a dishwasher it's a pain to wash because it's just super sticky bowls completely smattered with garlic sap and all that garlic paper stuck everywhere. it just wasn't worth it compared to the smash & peel imho
>cut top off and roast, the cloves will pop out
or
>smash it with back of knife, or heel of palm
you might need to chop the bit off the top depending on age but those are the two options
>buy it pre-peeled
also an option
I never thought I would be a pre-peeledƒag but I tried it once and it was fucking amazing. Only problem is you basically have to buy in bulk and that's an awful lot of garlic to eat in a short amount of time. But I was pleasantly surprised to see it lasted a good week or so in the fridge before they started going a bit off-white.
But man that week was off the hook. Aglio e olio with fucking stacks of sliced garlic, pickled mushrooms full of garlic cloves, garlic potatoes with garlic & onion gravy, etc. I feel like overeating garlic improves my health considerably. Or maybe it was just all the companion salt that went with it...
Next time you can take the garlic you don’t use, lightly toast it, and stick it in a bottle of EVOO with a sprig of rosemary
Yeah pre peeled is absolutely the way to go. I had exactly the same experience as you, I turned my nose up at the idea because I thought it would be bad like jarred garlic, but I got a big bag of pre peels out of curiosity one time and it was amazing. I never realized how much garlic I wanted to eat but the laziness of having to peel it was stopping me. I ate one or two whole cloves a day until the bag was gone. The only reason I don't keep buying the pre peeled bags is because I probably stink like shit if I would keep eating that much garlic on a regular basis.
use a garlic peeler roller
When the garlic is a bit further aged, the skins come off quite easily with little effort. Otherwise, crush against the cutting board with the flat of your knife and remove the skin from there.
>Cut top off
>roast
>squeeeeeeze
It really is that simple.
>BLEH
That doesn't peel garlic, Anon
ops meant this one
I have one of those they work pretty gud but remember to run them through the dishwasher because garlic is the most common host for botulinum
Are Draculi even dishwasher safe?
It's Draculas. You don't apply that type of grammar to given names, you pretentious homosexual.
Answer the question.
Depends what I'm using it for. If I'm slicing or leaving whole, I slap it lightly on both sides with a chef's knife to loosen the skin and easily peel. If I'm going to mince, crush or brunoise I'll slice off the root end and cut it in half.
how is garlic peeled on an industrial scale?
They put in in a big oscillating hopper like a paint can shaker then dump the garlics into a vat of water, the peel float and the garlics sink
nice, I'll have to try to make something like that
Hello sirs.
You interested in garlic peeled in industrial scale?
Use high pressure compressed air to blast skins off garlic. Buy now!
For some reason there are a million videos like this of industrial garlic processing machines and they never show the internal workings of it.
My preference is to make the commis do it, if I'm using local garlic, or to have Chinese children do it if it's imported garlic. Depending on your staff this could be the same person.
>smash garlic
>skin comes off whole
>mince garlic
Depends where you live and what you cook. Southern (Italian, Spanish, Southern French) garlic is 2x as mild as regular garlic. If you want to make southern European/Mediterranean dishes you'll want to keep the clove whole and unpeeled if you live up north. If you live in the south you want to double the amount of garlic if you cook northern dishes.
The best way overall is to peel the clove, remove the germ (it's difficult to digest and gives garlic breath), put it in a pestle& mortar with coarse sea salt and grind it into a paste. If you lack time you can just squash a clove under a kitchen knife, remove skin and germ and be done with it.
>what's the best way to peel garlic?
>The best way overall is to peel the clove
I usually go to my local garlic peeler, it usually costs about $10 depending on much you bring in
I cut this end off and then it peels pretty easily with my fingers
Only guy who knows
Put them in a container with a lid and shake vigorously. Works better if you put something hard inside as well. Works even better if you crush them a little before. This is the best method to peel large amounts quickly
>back away
>keep blocking deliveries that would be wides instead
>put clove on counter
>smash with palm of hand
>you should be able to easily peel the skin off now