"Garlic is an essential aromatic flavoring agent and the foundation for recipes worldwide, whether it's salad dressings, marinades, stews, or spreads. Since most recipes begin with a clove or two of garlic, knowing how to peel them quickly and easily is essential. We've provided many tips for peeling garlic like a pro, but why not get those tips directly from the pro's mouth? And the pro, in this case, is none other than acclaimed celebrity chef and restaurateur Gordon Ramsay."
"In a YouTube video, Ramsay shares his preferred methods for peeling a single clove and an entire garlic bulb. If you need one or two cloves, 'simply bash it with the back of a knife and the skin comes off easily.' No need to dirty a tool or turn on the stove. Since you'll use the knife to mince the garlic and any other ingredients your recipe calls for, the knife crushing hack is the ultimate act of efficiency."
"If you need multiple cloves, chef Ramsay quickly peels an entire head of garlic with the shaking hack. He crushes the head with his hands by firmly pressing down on the top of the bulb to separate the cloves. Then, he puts the cloves in a sauce pan with a top, shaking the covered pan vigorously for 10 seconds. Once he removes the top, the cloves have magically evacuated their peels, and he picks the clean cloves out of the peel debris."
Garlic serves as a core aromatic for countless recipes and efficient peeling saves time. For single cloves, a firm bash with the back of a knife loosens the skin for easy removal without extra tools. For a whole bulb, press down to separate cloves, place them in a lidded pan or mason jar, and shake vigorously about ten seconds to remove peels. The knife-crush method also streamlines mincing. Alternatives include silicone peelers or blanching on the stove. Peeled leftover cloves can be stored in an airtight jar in the refrigerator for later use.
Read at Tasting Table
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