To easily peel garlic, slice off each end of a clove.
Then, turn your broad chef’s knife sideways so the flat side is parallel to your cutting board and the sharp edge is facing away from you.
Place your knife this way on top of the clove and give the blade a quick pop with the heel of your hand to lightly crush the garlic clove (you don’t want to mash it).
The papery skins then rub off easily.
If you’re going to peel many garlic cloves at once, drop them into boiling water for 10 to 20 seconds.
Then plunge them into cold water. The skins will slide right off between your thumb and forefinger.
