Ask Marilyn – “Peeling Garlic”

by Marilyn Markel in Learn

Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.

Ask the questions you want answered!

Email with subject, “Ask Marilyn”

Reader Question:

I have a hard time peeling garlic. Would you recommend I use the minced garlic in jars?
- Susan

Marilyn’s Answer:

I definitely prefer using fresh garlic. I really like to get the whole garlic heads and then use the cloves as I need them. Garlic keeps well at room temperature. I find that as you take off each clove, the best way to peel it is to smash it! On a sturdy and secure (I’ll address that in a minute) cutting board you can smash the garlic clove with the side of a large chef knife or a small skillet. This makes the papery skin on the outside of the garlic break apart, making it easy to peel. To secure a cutting board, place a damp towel underneath it, which will prevent the cutting board from moving around on the counter. Also, some cutting boards have non-skid edges and do not need to be secured. I hope this helps!

Thank you,