Bending my standards a bit

[NBachers]

OK, I give up. After a lifetime of obsessively using only raw garlic bulbs, I have finally submitted to trying some peeled garlic. The thing that put me over the edge was the fact that this is locally grown in Gilroy, the garlic capital of the world. I can now chop up as much garlic as I want without going through the drudgery of peelilng it. I figure the locally-grown and the higher quantity I can mix in will offset not using fresh bulbs.

Off to try out some home fries with onion & garlic!

[liberalla]

1. I've never tried pre-peeled/packaged garlic of any kind... please do post your results!

In the meantime, enjoy those home fries!

[Scrivener7]

2. Garlic press, baby! Peels it for you.

[Retrograde]

6. Then you have a garlic press to clean

I have a simple method: put a fat clove of garlic on the cutting board, put the flat of a knife on the clove, and give it a good thwack with your fist. Quick and easy (although your hands may smell like garlic for a while)

[Scrivener7]

9. But the press also dices it for you.

[NJCher]

10. and if

you sprinkle salt (preferably Kosher) over it and smooth it out with the back of your knife, you have something that blends in beautifully with your dish.

Here's what China Moon Cookbook says about this technique:

Pounding or mincing garlic to a paste—sprinkling it with a bit of salt to help the process along—gives it a remarkable silken texture and an inimitable smooth and mellow taste. The result is completely different than food processor-minced garlic. Try a side-by-side experiment to taste for yourself. p. 606 in ebook version under "Pounding Garlic."

The RG taught me this technique a long time ago and I've used it frequently since.

[4dog]

3. Keep a garlic peeler tube on hand to skin the regular ones

You may be surprised how easy it is. Roll a few seconds and the skin is detached.

[justhanginon]

4. Yes, I use the "tube" all the time. Works really well, great time saver.

[Laura PourMeADrink]

5. Ah!!!! Switched to peeled garlic a couple years ago.

Infinity easier! And only slightly drier than skinned. SO easy to roast too. Just pop a handful onto tin foil, drizzle with olive oil, wrap and throw in oven.

You will never go back. Lol

BTW, you bought a big bag. They don't last long like garlic with peel. Better plan on making garlic soup soon

[hippywife]

7. Use whatever works for you...

and don't let anyone shame you for it.

[NBachers]

8. I've got roller tubes; I've tried the press; I even tried putting cloves in a burger press & hitting

it with a hammer. It works great, because the lip on the burger press keeps the cloves from squeezing out the side, and I can peel several smushed cloves with each whack.

I bought a professional quality PL8 chopper from a store going out of business. I love it. Put potato slices on and whack it down- perfectly cubed potatoes in the reservoir. Quarter or 8th a large onion - put it on the grid - whack it down- perfect-sized onion slices. I like using the big grid for garlic cloves because it makes larger-than-minced pieces where the garlic comes out as a cubed vegetable.

I was doubting myself - "Maybe I should've stayed with the fresh bulbs" until I reached into the bag, threw a handful of cloves on the slicer, and cubed 'em all with a WHAP! Then I reached into the bag and did it again and again. The power of reaching into the bag and grabbing without smushing and peeling was like a revelation. Muwahahahaha! Unlimited garlic.

So, I can't say I've reached the end of my garlic evolution, but I'm pretty happy with my bag of locally-grown peeled garlic. I'll be adventuring my way through this bag; then I'll see how I feel about it.

[liberalla]

11. I have used a microplane for years. I love the fine texture and all the garlic juice you get,

but you need to peel the cloves first for best results. I don't have any secret for easy peeling.

The pre-peeled garlic may work just fine for me.

[intrepidity]

12. I have one wooden spoon dedicated as garlic peeler

Put a clove or few down on counter or cutting board, place the spoon interior on top of the cloves, then whack the back of the spoon with your fist. The bowl of the spoon keeps them from flying anywhere.

It's basically like the knife whacking method, but without the fear of accidentally slicing your hand.

I don't bother cleaning it, just keep it in a utensil holder on the counter for easy access. It became my favored go-to method after a lifetime of trying various tricks.