Garlic is an essential ingredient in almost every cuisine around the world. It is a versatile ingredient that adds a unique flavor and aroma to various dishes. Whether you’re a professional chef or a home cook, peeling garlic can be a tedious and time-consuming task. However, for chefs, peeling garlic swiftly and efficiently is important to ensure that they can prepare their dishes on time. In this blog post, we will explore different methods that chefs use to peel garlic.
Method 1: Crushing and Peeling
One method that some chefs use to peel garlic is by crushing the cloves slightly before peeling them. To do this, they place the garlic cloves on a cutting board and crush them with the flat side of the knife’s blade. Next, they remove the papery skin from the crushed cloves. The skin comes off easily due to the garlic being crushed.
While this method works well for small batches of garlic, it can be time-consuming and messy. The garlic juices can stick to the knife and cutting board, causing a strong odor to linger. Also, this method may not be suitable if you need to keep the cloves intact for the dish you’re making.
Method 2: Rolling with a Blade
Another popular method of peeling garlic is by using a knife blade to crush and peel the cloves. To do this, chefs place the garlic clove on the cutting board and hold the uncut end with their finger. Then, they use the blade of a chef’s knife to give the garlic a good whack. The force of the blow causes the papery skin to loosen and come off easily.
While this method is fast and efficient, it can be tricky to master. If you hit the garlic too hard, you could wind up crushing the clove, which can affect the flavor of your dish. Also, when you hit the garlic, it can sometimes slip out of your grip and fly off the cutting board, causing a mess.
Method 3: Blowing to Peel Garlic
This is a unique and unconventional way of peeling garlic that some chefs use. To use this method, chefs separate the cloves of the garlic and place them in a bowl. Next, they cover the bowl with an inverted plate and shake it vigorously. Once all the cloves are covered with the papery skin, they remove the plate and blow strongly into the bowl. The papery skin then flies away, leaving the naked garlic cloves clean and ready to use.
While this method may seem fun, it requires using a lot of breath and can be inconvenient if you’re peeling garlic for a large group. It’s also important to wear goggles to avoid getting papery bits in your eyes.
Method 4: Using an Electrified Garlic Peeler
For chefs who need to peel large quantities of garlic, an electrified garlic peeler is a helpful gadget. The tool is a small machine that uses friction to quickly peel garlic cloves. Chefs insert the cloves into the peeler’s chamber, turn it on, and in a matter of seconds, the garlic comes out completely skinless.
This method may be efficient for high-volume kitchens, but electrified garlic peelers can be expensive and require maintenance.
Conclusion
Peeling garlic may seem like a small task, but it can make a big impact on the efficiency of a chef’s kitchen. Chefs use different methods to peel garlic, ranging from crushing and peeling to using an electrified garlic peeler. Regardless of the method, the goal is to keep peeling time to a minimum while also ensuring that the garlic comes out clean and ready to use. So, the next time you’re cooking with garlic, try using one of these methods to save time and make the process a bit more enjoyable.
