My Lechon Asado con Mojo (Cuban Grilled Pork with Mojo) recipe from FC #135 calls for a whopping 50 cloves of garlic. I sometimes buy peeled garlic to save myself the peeling step, but if it’s not available, I use a trick I learned in culinary school: To peel many cloves at once, put the cloves in a big metal bowl, and cover them with another metal bowl bottom side up. Then, while holding the bowls tightly together, shake like crazy. Not only is this kind of fun, but it also takes most of the skins right off.
Garlic photo by Scott Phillips, recipe photo by Gabriella Herman