Sure, jarred garlic is an option, and I’ve used it plenty of times. It’s convenient, lasts longer and saves time, but jarred garlic doesn’t always measure up to fresh. The flavor is often milder, sometimes even a little bitter and it lacks that bright, punchy aroma that fresh garlic brings to a dish. Plus, many jarred garlic products contain preservatives or oils that can alter the taste. For dishes where garlic is the star, I always reach for fresh.
Related: How to Store Garlic So It Stays Fresh, According to Italian Cooks and Nonna-Trained Pros
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Remove them and watch the skins slip right off!
This technique is a game-changer if you need a lot of garlic quickly. Instead of tediously peeling each clove by hand, you can have them ready in seconds.
Why Does This Garlic Trick Work?
The science behind this hack is pretty simple. When heated, the moisture inside the clove creates steam, which helps separate the papery skin from the clove. This makes it easier to slip off without all the usual peeling and frustration.
Other Ways to Make Peeling Garlic Easier
If you don’t have a microwave or want to try other garlic-peeling methods, you can let the garlic sit in warm water for a few minutes to loosen the skins. This technique is slower than microwaving but is useful if you have some extra prep time.
Like warming the garlic, freezing also works well, but for different reasons. Freeze the whole cloves for a few hours or overnight and the skins become brittle and crack easily when you’re ready to use them.
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