Garlic gives dal, sabzi, curries, chutneys and gravies their punch, but getting the skin off each little clove is widely seen as one of the most tedious jobs in the kitchen. Peeling clove by clove not only takes a long time but also tires out the hands, and the task feels even bigger when a recipe calls for a large quantity of garlic at once. A few simple kitchen tricks can cut that entire process down to just a few seconds.
The flat side of a knife
The oldest trick is to place a single garlic clove on a chopping board and press the flat side of a knife down on it. A light amount of pressure is enough to loosen the skin so it comes off easily. This method works particularly well when garlic is going into a curry or gravy, since the pressure releases the flavour and aroma faster, making the final dish taste better.
The two-bowl shaking trick
For peeling a larger quantity at once, separate the cloves and drop them into a large steel or glass bowl. Place a second bowl upside down on top, hold both firmly together, and shake vigorously for 20 to 30 seconds. The friction between the cloves as they knock against each other and the bowl loosens the skins on their own, and several cloves come out clean in a single go. This method saves a lot of time when a big batch of garlic needs to be peeled.
A quick spin in the microwave
Placing the garlic cloves in the microwave for 15 to 20 seconds works too. That short burst of mild heat loosens the skin enough for it to come off easily. It is important not to heat the garlic for longer than this, since doing so can change its taste.
Dunking in boiling water
Put the garlic cloves in a bowl and pour boiling water over them. After about a minute, drain the water, and the skins should peel away with very little effort. The advantage of this method is that the heat from the water loosens the skin without affecting the actual flavour of the garlic.
Tips for fresh garlic and big batches
Fresh garlic peels far more easily than garlic that has been sitting around for a while, so using fresher cloves helps. Keeping garlic at room temperature also makes the skin come off more readily. For very large quantities, try the bowl-shaking trick first and then use the knife method on whatever cloves are left over, combining both tricks to finish the whole batch in far less time.
