The fastest way to peel garlic cloves

The fastest way to peel garlic is by pressing or shaking, which can quickly separate the garlic skin from the garlic cloves. There are mainly five efficient methods: hot water soaking method, knife back tapping method, microwave heating method, shaking container method, and half cutting peeling method.

1. Hot water soaking method

Soak intact garlic in warm water for about 3 minutes, and the garlic skin will expand and soften after absorbing water. After removal, gently squeeze the root of the garlic clove, and the garlic skin can be easily peeled off. This method is suitable for cooking needs that require maintaining the integrity of garlic cloves, and the hot water temperature should not be too high to avoid damaging the activity of allicin.

2. Knife back tapping technique

Take a single garlic leaf and place it flat on a cutting board. Gently tap the garlic skin with the blade to crack it open. When patting, control the intensity to avoid the garlic meat from breaking, suitable for recipe preparation that requires minced garlic. This method can instantly destroy the structure of garlic skin and is a commonly used quick processing technique by chefs.

3. Microwave heating method

Cut off the bottom root of the whole garlic and heat it at medium high heat for 10 seconds in the microwave. Heat creates a gap between the garlic skin and the garlic flesh. After cooling slightly, grip the ends of the garlic head and twist them in the opposite direction, causing the garlic cloves to automatically come out. Caution: Heating for too long can cause garlic cloves to become soft.

4. Shake container method

Place garlic cloves in a closed container and shake vigorously for 30 seconds. The best effect is achieved in a metal bowl or glass jar. Mechanical friction causes the garlic skin to collide and fall off from the container, making it suitable for batch processing. After shaking, pour out the garlic cloves and blow away any remaining dandruff, achieving a complete peeling rate of over 80%.

5. Half cutting and peeling method

Use a knife to cut the garlic cloves horizontally to a depth of one-third, pinch the incision and fold it outward. Utilizing the frictional force of the cross-section to drive the peeling of garlic skin is suitable for handling individual difficult to peel garlic cloves. This method can maximize the preservation of garlic meat and avoid waste caused by nail embedding in garlic meat.

Special silicone garlic peelers or rubber gloves can be prepared for daily processing of garlic to increase friction. Fresh garlic has a high moisture content and is easier to peel. It is recommended to soak dried garlic that has been stored for a long time in advance. It is recommended to refrigerate the peeled garlic cloves to avoid oxidation. After cutting, the allicin will quickly convert when exposed to air. Peeling and using them immediately can maximize the preservation of nutritional value. Wear goggles when dealing with large amounts of garlic to prevent eye irritation from garlic juice, and wash hands with lemon juice promptly after operation to remove odors.