VIDEO: How to Peel a Head of Garlic in Less Than 10 Seconds.
I have to try this. As my first cookbook said, “If your friends don’t like garlic, get new friends.”
(Spotted via Lifehacker.)
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by Michael Froomkin
Laurie Silvers & Mitchell Rubenstein Distinguished Professor of Law
University of Miami School of Law
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I’ve tried smashing an entire head of garlic, but I’m just not strong enough, or the garlic is too tough around here. I have to break up the head, remove the scape and then smash a clove at a time. By then, it makes sense to just pick out the garlic from the skin, assuming the garlic is dry enough and of the appropriate cultivar so that they separate. This isn’t a bad idea, but it will only work under particular circumstances, and then you have to clean two bowls.
I imagine this is how commercial garlic peeling machines work. They apply a fixed force, then use an air blower to do the separation, but then they probably buy only a particular type of garlic and condition it by controlling the temperature and humidity. A lot of commercial nut shelling machines work using a similar principle, though I gather brazil nuts are shelled by injecting an oxygen-hydrocarbon (acetylene?) mix and quickly heat detonating it.
I like garlic, but I discovered, courtesy of a roasted garlic pizza the night before an intercontinental flight, that garlic does not like me…. :-}