The peel is thicker and attached firmly to the root, so cutting off the root end first will save a lot of time and effort peeling garlic.
you can avoid stripping the peel into tiny sticky pieces or digging grooves into the clove while you gouge or scrape off the peel from the top or side.
this is another lifehack I would have appreciated learning years earlier.
Yo that’s fair! I’m often using garlic in stir fries or dips, so I don’t want those thin slices so smashing is fine. I’m deffo gonna try this tip for prepping some cloves for pickled garlic tho.
Other garlic related hack, you can cut the top off just above the tips of all the cloves, rub em down with a lil olive oil, wrap em in tin foil and roast em at 400°F for 35 min, skin and all. The resulting cloves can be squeezed outta the bulb like butter and make a phenomenal spread on their own or a great addition to hummus, or mix it with butter and let set for a decadent compound butter.
nice garlic game!
I’m right there with you on soft garlic.
I cut off the root end of a couple bulbs, peel and pan-steam the cloves, then mash them up in a bowl with a fork and use them like an accompanying spread or dip for steaks or scallops.
I used to sautee them but that takes forever and it’s easy to char the edges.
The garlic flavor is strong enough that intense steaming doesn’t warp the flavor and they get soft enough to whip into a puree after 10 or 15 minutes deoending on the heat.
Garlic paste is a wonderful substance, I buy a jar of it from an international foods store (Peru section)