Garlic is one of the essential ingredients in our kitchens and goes into some dish or other almost every day. But one of the most tiresome jobs before cooking is peeling the small cloves. Each clove takes time, the nails get sore and sometimes the fingers hurt, and the strong smell of garlic stays on the hands for a long time. Many people find the job a real nuisance.
Each clove is small and tightly wrapped in a thin skin, so peeling by hand often breaks the clove. Many people try a knife, but that takes longer and there is a risk of cutting yourself if you are careless.
The sulphur compounds in garlic also cling to the hands, so the smell lingers even after washing with soap. Knowing a quick, easy method makes cooking preparation much simpler.
Did you know that many garlic cloves can be peeled at once in just 30 seconds, without a knife or any special kitchen tool? A very simple household trick saves both time and effort. The tips draw on America's Test Kitchen, Intro Table and other sources.
No lidded container? Two bowls will do
For this method you need a steel or plastic container with a lid. First separate all the cloves from the whole bulb. Put the cloves in the container and close the lid tightly. Hold the container in both hands and shake it hard for about 20 to 30 seconds. As you shake, the cloves knock against each other and the skins come loose. Open the lid and you will see most of the skins have come off by themselves; all you have to do is separate them.
If you do not have such a container at home, two steel bowls will do the same job. Put the cloves in one bowl and turn the other upside down over it, rim to rim. Hold the two bowls firmly and shake for 20 to 30 seconds. The skins will loosen in the same way and the cloves can be taken out easily.
Why it works well
With this trick many cloves can be peeled at once, which saves a lot of time. There is no need to pick at the skins with your nails, so your fingers are spared, and because no knife is needed the risk of accidents also falls. Cooking preparation is finished much faster, and the method is especially useful when a large amount of garlic is needed.
If you are not using the peeled cloves straight away, store them in a dry, well-ventilated container. Do not leave them soaking in water for long, as this can reduce the flavour and aroma of the garlic.
Source: Jagonews24. First published in Bengali on The Agro News.
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