Whether you’re simmering a rich tomato sauce or tossing together a quick stir-fry, garlic is a kitchen essential. Yet peeling it can be a hassle, especially when you’re working with lots of cloves - or just can’t stand the sticky, smelly residue on your fingers. With countless methods out there -from simple knife tricks to viral hacks and clever gadgets - figuring out the most effective approach can feel overwhelming. Luckily, chefs have a go-to technique that always works.

Translation | Amaryllis Tsegou

The “break and peel” technique

Simple, quick, and efficient, this method is a chef favourite: first, separate the cloves from the bulb by hand. Then, using the flat side of a knife, gently crush each clove. The skin loosens instantly, and all that’s left is to trim off the small root end. Your garlic is now ready to mince. You can also trim the root before crushing, depending on your preference. The key is using a knife that gives you control and feels comfortable in your hand.

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Peeling a large batch: the “shaking” method

If you have lots of cloves, tackling them one by one is time-consuming. Instead, place the cloves in a large metal bowl, cover with a second bowl as a lid, and shake vigorously for about 30 seconds. The skins separate naturally, saving you a ton of time. No metal bowls? Any sturdy container with a tight-fitting lid will also do.

Extra tips for easier peeling

  • Use fresh garlic at room temperature - its skin will be softer and easier to remove.
  • Start with firm, dry bulbs; older garlic is harder to peel and may taste bitter.
  • Peel by hand when precision matters, especially for clean edges and even cuts.
  • Hot water can soften the skin and prevent sticky fingers.

Techniques to avoid

While some people soak garlic in water or microwave it briefly, these tricks can compromise flavour and texture. Water softens the skin but can dilute the taste and microwaving may start cooking the cloves prematurely. For the freshest, most flavourful garlic, stick to the break-and-peel or shaking methods.