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(Slate)   Today's Slatesplanation: Why garlic is getting so easy to peel   (slate.com) divider line
    More: Interesting, Garlic, garlic-phobe, garlic's smell, cloves of garlic, garlic's skin, whole head of garlic, peel garlic, sticky garlic surface  
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2993 clicks; posted to Main » and Food » on 23 May 2022 at 2:16 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2022-05-23 1:29:02 PM  
And after 2 pages of CSB, I gave up before I got to the actual "content," whatever that might have been.
 
2022-05-23 2:19:58 PM  
To what level of culinary incompetence does one need to attain to determine that peeling garlic is a particularly difficult task?
 
2022-05-23 2:20:26 PM  
So, this dude has only been peeling garlic for about three years, and in that time it has gotten easier for him. I love that at no point does he consider he just got better at something, but that it must be the garlic that has changed.
 
2022-05-23 2:21:32 PM  
Tl;dr garlic gets easier to peel as it ages so importing more garlic from places like China means you're getting slightly older garlic.
 
2022-05-23 2:24:43 PM  

odinsposse: Tl;dr garlic gets easier to peel as it ages so importing more garlic from places like China means you're getting slightly older garlic.


sweet, I didn't get past the fact that the author doesn't "mise en place" like an organized person would.

/mises the fark outta my recipes
 
2022-05-23 2:24:52 PM  
I just buy the peeled and minced stuff.
 
2022-05-23 2:25:49 PM  
Journalism teachers really need to nip question headlines in the bud.

They're so annoying.
 
2022-05-23 2:27:38 PM  
If you have to peel a good bit of garlic (with my family of 6 we often use a whole head...I like garlic), an easy way is to smash the head of garlic on the counter until the cloves come out, put them into a stainless steel bowl and cover with another stainless steel bowl that fits fairly close.  Next, shake the daylights out of it for about a minute.  Now the garlic is peeled.
 
2022-05-23 2:28:05 PM  
Use the flat side of the knife, you yutz.
 
2022-05-23 2:29:05 PM  
I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?
 
2022-05-23 2:29:07 PM  

VisualiseThis: To what level of culinary incompetence does one need to attain to determine that peeling garlic is a particularly difficult task?


Right?  crush with the flat side of a chef's knife and pull away the paper.   not exactly rocket science.
 
2022-05-23 2:30:13 PM  

whidbey: Journalism teachers really need to nip question headlines in the bud.

They're so annoying.


Yeah, but I don't think Slate requires a degree in journalism.
 
2022-05-23 2:30:51 PM  
"Let's say your recipe calls for three cloves of garlic. Your onions are fizzing, your pasta is bubbling, and you're cursing, trying to separate the garlic's skin from the cloves within."

Prep ahead, dumbass.
 
2022-05-23 2:31:26 PM  

cyberspacedout: whidbey: Journalism teachers really need to nip question headlines in the bud.

They're so annoying.

Yeah, but I don't think Slate requires a degree in journalism.


Obviously a stint as a food blogger helps.
 
2022-05-23 2:34:02 PM  
Let me guess, the TFA author finally realized that instead of cutting the clove tips off completely you can use it like a zipper to get the whole process moving along much more swiftly? Sorry but I'm not going to read through page after page Slate pablum just for that lil tidbit.
 
2022-05-23 2:34:36 PM  
Article is stupid, especially when the conclusion is that nothing has actually changed, and the author is just a small-sample idiot.
 
2022-05-23 2:38:15 PM  

baronbloodbath: I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?


Garlic presses don't peel of the skin. They typically either just mince or crush the garlic itself. They do make garlic peelers though. They work to a varying degree in my experience. But, if you just put in the time, and a minimal amount of knife skills, that'll end up being the quickest and most painless way to go after a while.

Fark user imageView Full Size
 
2022-05-23 2:38:44 PM  

baronbloodbath: I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?


Garlic presses are frowned upon by many food authorities; it's claimed the smashing action imparts bitterness.  Not sure how much I buy into the premise, but that's the claim.
 
2022-05-23 2:39:39 PM  
Prepping the mise en place is my zen moment. Plus, I smash with the knife if chopping, or I twist the clove if I need it whole.
 
2022-05-23 2:39:46 PM  

misanthropic1: baronbloodbath: I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?

Garlic presses are frowned upon by many food authorities; it's claimed the smashing action imparts bitterness.  Not sure how much I buy into the premise, but that's the claim.


This. I'm usually bitter BEFORE I smash things.
 
2022-05-23 2:40:57 PM  

fragMasterFlash: Let me guess, the TFA author finally realized that instead of cutting the clove tips off completely you can use it like a zipper to get the whole process moving along much more swiftly? Sorry but I'm not going to read through page after page Slate pablum just for that lil tidbit.


If I was going to mince or chop garlic, I would use my chef knifes flat to pop them on the cutting board and take off the peel. If you are going to slice it for pizza or whatnot, you can put it in between your palms and use a little pressure while moving your hands back and forth( yeah, yeah ) and the peel will come off. I've never liked the presses, just more shiat to clean at the end of the day....
 
2022-05-23 2:41:56 PM  

misanthropic1: baronbloodbath: I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?

Garlic presses are frowned upon by many food authorities; it's claimed the smashing action imparts bitterness.  Not sure how much I buy into the premise, but that's the claim.


Good to know! I don't really notice much difference either way, but I'm no gourmand.

I'm a guy who shovels garlic into any food I'm eating like it's part of a balanced breakfast. To me, "three cloves" means "five cloves, and a sprinkle of garlic salt"
 
2022-05-23 2:42:29 PM  
made-up first world problems? super interesting!
 
2022-05-23 2:43:06 PM  
Fark user imageView Full Size



Ta-farking-da.
 
2022-05-23 2:43:35 PM  
Anyone here grow their own garlic? I'm going to plant some cloves I think.
 
2022-05-23 2:44:14 PM  
I just buy pre-minced garlic in the large jars.  It is much easier than pealing, considering how much garlic I use.
 
2022-05-23 2:44:59 PM  

AnotherBluesStringer: baronbloodbath: I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?

Garlic presses don't peel of the skin. They typically either just mince or crush the garlic itself. They do make garlic peelers though. They work to a varying degree in my experience. But, if you just put in the time, and a minimal amount of knife skills, that'll end up being the quickest and most painless way to go after a while.

[Fark user image image 710x710]


Yep. When I first saw one, I thought, "There's no way something that simple actually works." Got one as a bonus gift with something else I bought and was stunned that it really did work. Now I wouldn't do without one.
Fark user imageView Full Size
 
2022-05-23 2:45:03 PM  
Someone posted this earlier:

Tips to grow garlic in water bottles, get lots of roots and quickly harvest
Youtube S0Uq3I7cej8
 
2022-05-23 2:45:52 PM  

baronbloodbath: I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?


I want chunks.  Or slices.  Or to grate it.  Or to put it whole in my Ron Popeil Solid Flavor Injector (TM).
 
2022-05-23 2:46:47 PM  

baronbloodbath: I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?


I don't want to have to clean the garlic press, though it makes the whole process easier. I roll the garlic between my hands, and then I cut or mash it as necessary.
 
2022-05-23 2:46:56 PM  

gopher321: Someone posted this earlier:

[YouTube video: Tips to grow garlic in water bottles, get lots of roots and quickly harvest]


I really hate these videos. Not because they're not useful, but because there is so much wasted time in there. I don't need to watch you perform every single step.
 
2022-05-23 2:49:15 PM  

Spectrum: Anyone here grow their own garlic? I'm going to plant some cloves I think.


I've done it. Super easy. Mulch the bed and keep it well drained and weeded. You'll want a spot with half to 3/4 sun.
 
2022-05-23 2:49:28 PM  
Full disclosure: I don't have one and it frightens me.

thumbs.gfycat.comView Full Size
 
2022-05-23 2:52:04 PM  

austerity101: gopher321: Someone posted this earlier:

[YouTube video: Tips to grow garlic in water bottles, get lots of roots and quickly harvest]

I really hate these videos. Not because they're not useful, but because there is so much wasted time in there. I don't need to watch you perform every single step.


1) Take 5 seconds to cut the tips off of garlic cloves.
2) Place root side down in water - use muffin tins, water bottles & toothpicks if necessary
3) After a week, separate individual cloves and plant in dirt couple inches deep - video suggests mixing in rice husks but I guess you could substitute local mulch

There you go.
 
2022-05-23 2:52:35 PM  

Spectrum: Anyone here grow their own garlic? I'm going to plant some cloves I think.


My wife usually grows garlic. We live/d in PGH and now Dayton, so it gets planted in the fall. You get scapes in the the spring after they flower. Those are the rigid green tops that are nice to snip off and sauté. You harvest later in the summer and set out to dry. Pretty easy overall, aside from planting way in advance of when you'd think.
 
2022-05-23 2:54:50 PM  

gopher321: [Fark user image 460x460]


Ta-farking-da.


That doesn't taste or function even remotely as well as whole fresh garlic.
 
2022-05-23 2:55:25 PM  

skilly: AnotherBluesStringer: baronbloodbath: I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?

Garlic presses don't peel of the skin. They typically either just mince or crush the garlic itself. They do make garlic peelers though. They work to a varying degree in my experience. But, if you just put in the time, and a minimal amount of knife skills, that'll end up being the quickest and most painless way to go after a while.

[Fark user image image 710x710]

Yep. When I first saw one, I thought, "There's no way something that simple actually works." Got one as a bonus gift with something else I bought and was stunned that it really did work. Now I wouldn't do without one.
[Fark user image image 425x419]


It's beyond stupid. You can do the exact same thing with your bare hands.
 
2022-05-23 2:57:55 PM  
FTA:  "As the bulb is stored, it shrinks slightly, so the flesh of the cloves is going to move away from the skin." That tiny shrinkage, and the drying of the skin as a result, contributes to that easier-to-remove, crunchier peel that doesn't cling to the clove.

My Nonna taught me this when I was, like, six.  "Let your garlic age a few weeks and it's easier to peel."

And "store your garlic in the dark, because if it turns green and sprouts, it's shiat."  Her words.

Oh, man, Nonna could cook.  She got of the boat from Sicily when she was like 5 years old, and brought some of the old world with her.  I learned a few of her foundation recipes: marinara, napoletano, meatballs, pesto.  Eggplant parm -- omfg nobody does eggplant parm like she did.

And Nonna loved her garlic.  She'd peel an entire head of cloves, maybe two, and deep fry them in olive oil until they were crispy.  Then she'd sit down and eat them like peanuts while watching her Red Sox game, along with a cold Budweiser.

I'd share with you her method for peeling garlic, because it was incredibly fast.  But I can't because I never mastered it.  (I'm fine with the "smash with side of knife" method.  I can get the clove out intact in about 9 out of 10 tries fairly quickly.  That 10th clove, though... fk it - trash.)
 
2022-05-23 2:57:55 PM  
I just go to that prison the Goodfella's were in and get my garlic from that guy.
 
2022-05-23 2:59:50 PM  

rosekolodny: Full disclosure: I don't have one and it frightens me.

[thumbs.gfycat.com image 480x352] [View Full Size image _x_]


Jeebus that does look rather nighmare-inducing.
 
2022-05-23 3:00:03 PM  

gopher321: Someone posted this earlier:

[iFrame https://www.youtube.com/embed/S0Uq3I7cej8?autoplay=1&widget_referrer=https%3A%2F%2Fwww.fark.com&start=0&enablejsapi=1&origin=https%3A%2F%2Fwww.fark.com&widgetid=1]


huh. pretty spiffy.
 
2022-05-23 3:01:27 PM  

bughunter: rosekolodny: Full disclosure: I don't have one and it frightens me.

[thumbs.gfycat.com image 480x352] [View Full Size image _x_]

Jeebus that does look rather nighmare-inducing.


It's like a garlic ovipositor.
 
2022-05-23 3:13:06 PM  

rosekolodny: bughunter: rosekolodny: Full disclosure: I don't have one and it frightens me.

[thumbs.gfycat.com image 480x352] [View Full Size image _x_]

Jeebus that does look rather nighmare-inducing.

It's like a garlic ovipositor.


Clovipositor.
 
2022-05-23 3:15:32 PM  

misanthropic1: baronbloodbath: I know Fark is frequented by culinary "experts" and at least one actual chef, so my question is:

Why the hell are people peeling garlic? Can't you just use a garlic press? Is that some kind of forbidden technology or foodie faux pas?

Garlic presses are frowned upon by many food authorities; it's claimed the smashing action imparts bitterness.  Not sure how much I buy into the premise, but that's the claim.


If there is a difference, which I doubt, it is beyond my ability to taste.  I use the press and to hell what anyone thinks.
 
2022-05-23 3:17:51 PM  

VisualiseThis: To what level of culinary incompetence does one need to attain to determine that peeling garlic is a particularly difficult task?


Right? You just cut both ends off the clove.
 
2022-05-23 3:17:52 PM  

stray_capts: If you have to peel a good bit of garlic (with my family of 6 we often use a whole head...I like garlic), an easy way is to smash the head of garlic on the counter until the cloves come out, put them into a stainless steel bowl and cover with another stainless steel bowl that fits fairly close.  Next, shake the daylights out of it for about a minute.  Now the garlic is peeled.


Yep, THIS.

Tupperware also works well.
 
2022-05-23 3:18:50 PM  
We grow our own garlic. It takes two years, but the cloves are huge, so minimal pealing. Some of the plants "solo" and we end up with single bulbs bigger than golf balls.  The scapes (flower stalks) are a tasty bonus.
 
2022-05-23 3:19:13 PM  

tom baker's scarf: VisualiseThis: To what level of culinary incompetence does one need to attain to determine that peeling garlic is a particularly difficult task?

Right?  crush with the flat side of a chef's knife and pull away the paper.   not exactly rocket science.


I just nip both ends with the knife and it peels fine.
 
2022-05-23 3:24:06 PM  

rosekolodny: Full disclosure: I don't have one and it frightens me.

[thumbs.gfycat.com image 480x352] [View Full Size image _x_]


I want to know more about this free otter.  Limited time only!
 
2022-05-23 3:26:45 PM  

MelGoesOnTour: stray_capts: If you have to peel a good bit of garlic (with my family of 6 we often use a whole head...I like garlic), an easy way is to smash the head of garlic on the counter until the cloves come out, put them into a stainless steel bowl and cover with another stainless steel bowl that fits fairly close.  Next, shake the daylights out of it for about a minute.  Now the garlic is peeled.

Yep, THIS.


I really don't understand the confusion... I almost never struggle peeling a clove or ten.

- Pluck needed cloves from head
- Remove excess papery skin
- Lay clove on cutting board
- Lay side of chef's knife on clove
- Bop knife with heel of off hand
- Pinch pointy end between fingers of dominant hand
- Twist the tip, and pull clove out using other hand
- Use tip of chef's knife to make slits, creating "fingers" with cross section of desired size
(don't cut all the way up to the stem end - leave that intact to hold fingers together)
- Splay the "fingers" against the cutting board with fingertips of off hand
- Mince with knife
- After you're done, run knife under cold water and rub fingers against side of blade to remove garlic odor

Been doing it this way for decades.  Haven't noticed any change in the ease of peeling.

But then I live in SoCal.  I am reasonably certain that ALL my garlic comes from Gilroy, CA.
 
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