We've all experienced this: you need to add a couple of cloves of garlic, and within a minute your hands smell, there are husks under your nails, and half of the cloves are crushed or remain in the peel. If you cook often, it becomes a real chore. But there is a simple method that makes cleaning quick, clean and almost odorless.
No jars, microwave or special tubes required. One bowl and 10 seconds of time is enough.
How to peel garlic quickly and easily:
- Separate the required number of cloves from the head.
- Place them in a small bowl or glass.
- Cover with a second identical bowl or saucer and shake vigorously for 10-15 seconds.
- Open it and the husk itself will separate from the cloves.
- Lightly shake off any remaining residue.
Anti-odor tip: After handling, wipe your hands with stainless steel under cold water. This will neutralize the garlic oils. Or just wash your hands with salt.
Why it works:
- When shaken, the cloves hit each other and the walls, and the peel cracks.
- There is no need to crush, which means that the garlic remains intact and does not become bitter when fried.
- Your hands hardly touch the husk and the smell is minimal.
- Suitable even for one clove, no need to wait for “big cooking”.
This garlic is ideal for tomato sauces, meat marinades, homemade mayonnaise and frying. It imparts aroma evenly and does not give bitterness.
