Putting the microwave to work as your sous chef is the secret step in this how to skin garlic tip.
I use a lot of garlic in my house. Meats, pastas, salad dressings and pretty much whatever else I can talk my family into breathing in. While cloves of garlic developed some sort of super power and become far more bulbous and larger than in years past, getting that darn skin off of the fresh clove is still a bugger.
So when I discovered the tip to invite my kitchen’s best ally—aka my microwave—into the equation, the peeling and picking and garlic chunks under my fingernails became a dream of the past. Thanks to my issue of Cooks Illustrated, I can have clean skinned cloves in seconds.
Make that 20 seconds.
I use my microwave for lots of things, like steaming spinach, softening butter (10 seconds and you’re set) and making egg breakfast sandwiches on the go.
But discovering how to skin garlic in my back to the future kitchen contraption? While I do prefer the striking flavor of fresh garlic, when I need a bunch of cloves for a recipe this is what I do.