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.
my success rate was really low without cutting off the ends, like 1-3 in 10 cloves peeled after multiple shakes, and i still had juice all over the bowls.
i think the impacts bruised the garlic and allicin leaked out.
without cutting the ends, do you pull apart the cloves in the beginning? or do you just toss the bulb in there and shake like crazy?
do you use deep bowls?
That’s the thing I’d have to try next, find some deeper bowls
I pull the cloves apart first, discard the loose bits of skin, and then give them a shake to loosen the stuck-on skins. I’ve never had an issue with bruising the garlic, although the method, in my experience, also isn’t 100%
got it, thanks.
have you tried it with fresh and older garlic?
I feel like the higher water content in the fresh garlic might make it easier to shake peel.
since I just bought a bag of garlic, I’ll have to try this out next time and buy some fresher stuff.