So I have cooked my whole life. Mrs. Cooker and I also use a lot of garlic. I mean a lot of garlic. We used to buy a five pound bag of peeled garlic at Pal-do World in Tacoma, but now that isn’t an option. (We run all our garlic through a sausage grinder and store it in the fridge. It lasts forever, discoloring, but never goes bad).

I have been buying bunches of garlic, and peeling by hand, which is a sticky, slow process.

How to do it fast and easy...
Take two or three bunches of garlic. Smack the root on the counter a couple times and break away the cloves. Throw the everything but the root in a steel bowl. Bigger the better. Get another bowl, same size or close to it. Put them together to make a steel ball with the garlic inside.
Hold tight and shake it vigorously for about thirty seconds. Open it up and you’ll have most all the cloves peeled. The ones that didn’t peel, the skin comes off super easy.

I cannot believe it took me 45 years to find this out. I can’t wait to buy a couple bags from Costco.

Even easier. Take knife you will use to cut up garlic and cutting board you'd already be using too. Place garlic on cutting board. Position knife on top of garlic horizontally then smack blade with palm.

Super easy.

That only does one clove at a time. I need to do hundreds. I usually grind up about 5 pounds at a time. Lasts about 2-3 months or so.

quote:

I need to do hundreds.

I thought I loved garlic...

quote:

Originally posted by Skins2881:

quote:

I need to do hundreds.

I thought I loved garlic...

Getting ready for Halloween?

Something like what Chef John does?

Costco sells it whole and peeled.

quote:

Originally posted by Beancooker:
I need to do hundreds. I usually grind up about 5 pounds at a time. Lasts about 2-3 months or so.

I bet you just smell fabulous. Lol

I saw a documentary that showed Chinese garlic being peeled for sale in the USA they used their teeth. I won’t buy whole peeled garlic anymore. If you do, wash it thoroughly.

For garlic to effective, it has to be exposed to the air for at least 15 minutes.
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How long does allicin last after crushing garlic?
In the case of allicin, the resulting sulfuric acids react with each other to form a thiosulfinate known as allicin (half-life in crushed garlic at 23°C is 2.5 days). The formation of thiosulfinates is very rapid and has been found to be complete within 10 to 60 seconds of crushing garlic.

https://www.google.com/search?...maCeUQ4dUDCAo&uact=5
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Garlic does have lots of benefits but I think you need to process it just before it is used and add it to your cooking at the end because heat destroys some of its properties. So look at the half life of only 2.5 days.

https://articles.mercola.com/s...benefits-garlic.aspx

quote:

Originally posted by 41:
For garlic to effective, it has to be exposed to the air for at least 15 minutes.
..........................
How long does allicin last after crushing garlic?
In the case of allicin, the resulting sulfuric acids react with each other to form a thiosulfinate known as allicin (half-life in crushed garlic at 23°C is 2.5 days). The formation of thiosulfinates is very rapid and has been found to be complete within 10 to 60 seconds of crushing garlic.

https://www.google.com/search?...maCeUQ4dUDCAo&uact=5
........................
Garlic does have lots of benefits but I think you need to process it just before it is used and add it to your cooking at the end because heat destroys some of its properties. So look at the half life of only 2.5 days.

https://articles.mercola.com/s...benefits-garlic.aspx

I wondered about that with preprocessed garlic. Always found aroma and taste to be better if you peel yourself and use quickly.

^^^^^^^
I use to peel and cut up the garlic and then put it in the pan. I was doing it wrong all that time and not getting the full benefits.

Dr Mercola's emails are very educational and he also has articles about growing different things in your garden.

He also sponsors Karen Becker's site on pet health. She is one of the best.

https://healthypets.mercola.co...dr-karen-becker.aspx

If you don’t need to peel a TON, but don’t want to crush the cloves:

https://www.amazon.com/gp/aw/d...tail_0?ie=UTF8&psc=1

Thanks!
I seldom use as much garlic as I think I should because I wimp out on the peeling process.

And this is another question for the mysteries:
Who discovered the trick, and how?

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Originally posted by LS1 GTO:
Costco sells it whole and peeled.

Yep, and it is treated with some preservatives I prefer to not eat.

Been doing it that way for all my life. You should have asked me about it sooner

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I saw a documentary that showed Chinese garlic being peeled for sale in the USA they used their teeth.

I saw where Chinese garlic is grown in fields irrigated with toxic water. Only buy US or Mexican Garlic. Also the smell of Chinese garlic is bad.

quote:

Originally posted by Anush:

quote:

I saw a documentary that showed Chinese garlic being peeled for sale in the USA they used their teeth.

I saw where Chinese garlic is grown in fields irrigated with toxic water. Only buy US or Mexican Garlic. Also the smell of Chinese garlic is bad.

Most everything grown in China is fertilized with human waste.

Well, I tried it with one bulb (multiple cloves) and it didn’t work as easily as pictured in the video. After 30 seconds, exactly one clove was peeled (but very thoroughly). After 90 seconds of shaking as vigorously as I could manage, most were peeled, but not all. Does having more cloves in the bowls help the process? Does the garlic’s freshness make a difference?

quote:

Originally posted by sigfreund:
Well, I tried it with one bulb (multiple cloves) and it didn’t work as easily as pictured in the video. After 30 seconds, exactly one clove was peeled (but very thoroughly). After 90 seconds of shaking as vigorously as I could manage, most were peeled, but not all. Does having more cloves in the bowls help the process? Does the garlic’s freshness make a difference?

You need either more cloves or a smaller bowl