Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

A Quick Way to Peel Garlic

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks