TL;DR
One knife trick removes the skin instantly – plus learn when to chop vs. press for the best flavour.
How to do it
- Place a garlic clove on a cutting board.
- Lay the flat side of a wide chef's knife on top.
- Press down firmly with your palm – the clove gets lightly crushed.
- The skin comes off effortlessly.
- Then chop (milder) or press (more intense) depending on your recipe.
Chopping vs. pressing – the difference
- Chopping → milder flavour: Fewer cells are broken, so less allicin (the pungent sulphur compound) is released. Great for raw salads and dressings.
- Pressing → intense flavour: More cells burst, more allicin is released. Perfect for sauces and marinades.
- Rule of thumb: The finer you mince, the stronger the taste.
Why garlic is so healthy
- Allicin (created when you crush garlic) is antibacterial and antiviral.
- Rich in antioxidants that protect your cells.
- May help lower blood pressure and cholesterol.
Pro tips
- Let crushed garlic rest for 10 minutes before cooking – this lets the enzyme reaction fully develop.
- Garlic smell on your hands? Rub them on a stainless steel object (e.g. your sink or a spoon) under cold water – it neutralises the sulphur compounds.