How to Peel a Head of Garlic

Опубликовал Admin
12-12-2020, 12:30
Surprisingly, all you need to peel garlic is a pair of bowls. You can even peel many heads of garlic at once this way. There are several ways to deal with individual cloves, but that shouldn't be necessary unless you're using a particularly sticky variety of garlic.

Shaking a Head of Garlic

  1. Smash apart the garlic. Place the head of garlic on the counter top. Smash rapidly downward with the heel of your hand. This will separate the head into individual cloves.
    • This sends the cloves flying. If there's no wall stopping the cloves from falling off, instead slice off the top of the head and pull the cloves apart.
    • You can use this method for as many heads at once as you can fit loosely into the containers.
  2. Find two bowls. These will need to fit firmly together. Achieve this by choosing one bowl larger than the other, or two equal bowls with a wide rim for gripping. Lightweight metal bowls are sturdy and easy to shake, but you can use any material. It's the cloves themselves that break apart each other's skin during the shaking.
    • You can use cups, jars, light saucepans, a cocktail shaker, or any other sturdy containers that are easy to grip — and easy to clean afterward.
  3. Shake the garlic inside the bowls. Place the garlic cloves into one of the bowls. Invert the other bowl and place it over the first. Pick them up, grip firmly, and shake vigorously. Ten or fifteen good shakes should do it.
  4. Check the garlic. Large, white garlic should be completely peeled now. Unusually fresh garlic or sticky purple varieties may need more shaking.

Peeling a Single Clove

  1. Smash each clove with a knife. Smash apart the head of garlic, or slice off the tip with a knife and pull apart the cloves. Place the flat of a wide knife blade over a single clove. Smack the knife blade firmly with the heel of your hand. The clove will now be slightly smashed and easily separated from its skin. Now you can mince the garlic or crush it into a paste.
    • If you don't have a wide knife, place the heel of your hand over the clove and press firmly.
  2. Pinch cloves between your fingers. This method is less effective, but useful if you want to use a whole clove without bruising it. Hold the garlic clove with the flatter end against your thumb, with your forefinger hooked over the pointy end. Pinch your fingers together to bend the clove, splitting the skin. Tug the skin off in one piece.
    • This works best for cloves with papery skin.
  3. Buy a rubber mat or garlic peeler. These silicone or rubber tubes are relatively cheap and easy to use. Put the garlic in the tube, roll it over a surface, and the skin comes right off.
    • You can use a silicone or rubber mat instead, rolling it into a tube yourself. This saves on kitchen space since they double as jar openers or non-slip surfaces.
  4. Use a garlic press. A garlic press crushes a clove of garlic through a mesh, squeezing out mashed garlic and leaving the skin behind. Some chefs dislike using kitchen space on a one-purpose tool, but these can save a lot of time if you don't have the knife skills of a ninja.
    • Try these tricks to clean the skin out of your press afterward.


  • Purple garlic, hardneck garlic, and very fresh garlic are all more difficult to peel. You may need to resort to picking off shreds of skin from some cloves of this type.
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