Showerthought: I spent 10 years peeling garlic wrong before a cook in Portland set me straight

I was at a friend's BBQ last summer and this line cook from a taco spot just casually showed me you can smash a clove with the flat of a knife and the skin slides off in like 2 seconds. I had always been picking at it with my fingernails and getting mad when it stuck under my nails. He laughed and said I was doing it the hard way my whole life. Now I smash every clove first and it cut my prep time from 5 minutes to maybe 30 seconds. Has anyone else had that moment where a tiny kitchen trick changed everything for you?

2 comments

2 Comments

jones.blake13d ago

Wait, smashing it first doesn't actually cook the garlic a little and change the flavor?

wendygrant13d ago

jones.blake, you're worried about cooking it? That's an interesting take, but isn't that kind of missing the point? You're talking about a quick smash with the flat of a knife, not roasting it for 20 minutes. I've been doing it for years and the flavor is still strong and raw. Do you really think a one-second crush is enough to fundamentally change the chemistry of the clove? I'd argue that the tiny amount of heat from the smash is nothing compared to the heat of the pan once you actually cook it. What's your concern, that the essential oils get too volatile or something?