How to Peel a Head of Garlic in Less Than 10 Seconds

in Food & Drink | September 29th, 2011

Random? Yes. Handy? Double yes. The ultimate culinary lifehack from SAVEUR magazine’s Executive Food Editor, Todd Coleman…

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Comments (7)

  1. Jill says . . .
    September 30, 2011 / 10:48 am

    THAT’S GENIUS!! **faints**

  2. Jeannette James says . . .
    September 30, 2011 / 3:41 pm

    Am keen to try that! Looks great. Cool presentation. Crisp. KISS strategy. Nice work guys!

  3. Richard Carter says . . .
    October 8, 2011 / 5:02 am

    Holy crap! I hope this is for real. It might just be the most useful video ever!

  4. Maurizio says . . .
    October 24, 2011 / 7:54 pm

    All I can say is…it works…the first time!

  5. Gwendolyn says . . .
    April 19, 2012 / 11:24 am

    Having no desire to peel that much garlic or to dirty two bowls, I did this with a mason jar. It takes slightly more force, but it works just as well

  6. Susan Tedd says . . .
    March 26, 2013 / 12:37 pm


  7. El Chupapanti says . . .
    August 19, 2016 / 3:26 pm

    Doesn’t work with Chinese garlic. You need the papery white skinned kind. Great trick though!

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