Why Peel Garlic?
Chefs peel garlic for a few key reasons:
- To remove the papery outer skin which is not palatable
- To prep garlic cloves for chopping, mincing, or pressing
- To moderate the intensity of raw garlic flavor
Garlic’s papery outer skin can give an unpleasant texture in dishes if not removed. Peeling each clove takes a bit more prep work but results in a smoother garlic flavor in finished recipes. Some chefs also find peeled garlic easier to chop uniformly or finely mince compared to unpeeled cloves.
Peeling Methods
Professional chefs rely on several efficient methods to peel lots of garlic cloves at once:
The Smash and Peel
This quick technique works best for peeling a few cloves at a time. To smash and peel:
- Lay a clove on a cutting board and press down on it firmly with the flat side of a knife blade or palm of your hand. This crushes and loosens the papery skin.
- Remove the skin with your fingers.
Smashing before peeling makes the skin slip off easily in one piece. Smashed cloves may end up slightly misshapen but can still be chopped or minced easily.
Boiling
Boiling whole unpeeled garlic bulbs or cloves is a fast way to peel many cloves at once:
- Bring a pot of water to a boil.
- Add whole bulbs or separated cloves and boil for 15-60 seconds.
- Drain and submerge garlic in cold water.
- Squeeze each clove and the skin should slip right off.
The short boiling cooks the garlic just enough to loosen the skins for easy removal. A quick cold water bath stops the cooking process for raw garlic flavor.
Microwaving
Like boiling, the microwave can speed peel large amounts of garlic:
- Place unpeeled garlic cloves or bulbs in a microwave-safe bowl.
- Microwave on full power for 20-30 seconds.
- Remove and submerge garlic in cold water.
- Rub cloves gently to remove skins.
The quick burst of microwave heat makes the garlic skins easy to slip off while leaving the cloves raw. Microwaving without water prevents overcooking the garlic.
Using Tools
Some chefs use tools to quickly peel garlic:
- Garlic peelers – Silicone tubes that when twisted or rolled over garlic remove the skins.
- Metal garlic peelers – Tool with two curved metal arms that slip under skin to peel.
- Food processor – Raw peeled cloves often result from briefly pulse chopping unpeeled garlic.
Specialized garlic peelers provide fast, easy peels for large batches. Food processors offer hands-free peeling though cloves may need sizing or additional chopping after.
Pro Peeling Tips
Professional chefs recommend these tricks for easy garlic peeling:
- Choose firm, fresh bulbs and store properly to prevent drying.
- Separate unpeeled cloves from the bulb just before prepping.
- Peel gently with slightly moist hands to avoid damaging cloves.
- Chill garlic in the refrigerator before peeling to crisp skins.
- Slice off the flat base of each clove before peeling if poorly layered.
Fresh, crisp bulbs peel more easily than old dried garlic. Moist hands prevent sticking that tears cloves. Chilled garlic contracts for easy skin removal. Cutting garlicky bottom flats evens shapes for peeling.
How Long Does Peeled Garlic Last?
Peeled garlic cloves have a shorter shelf life than unpeeled due to exposed surfaces. To maximize freshness:
- Store peeled garlic in an airtight container in the fridge.
- Soak peeled cloves in water and store refrigerated in the liquid.
- Freeze peeled cloves for several months if not using immediately.
- Pickle peeled garlic in vinegar for longer preservation.
Kept refrigerated in an airtight container, peeled garlic stays fresh for up to 1-2 weeks. Soaking in water prevents oxidation. Freezing preserves peeled garlic for future use. Pickled garlic lasts for months refrigerated.
Conclusion
Professional chefs have several efficient garlic peeling methods in their toolkit like smashing, boiling, microwaving, and using garlic peelers. Pro tips for ease include peeling firm fresh cloves, chilling first, and gently moistening hands. Peeled garlic requires proper storage like refrigerating in an airtight container to maximize shelf life. With practice, peeling garlic can become a quick and effortless kitchen skill.