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4 techniques, short video:

https://www.theguardian.com/food/video/2019/jun/18/garlic-pe...

I've been using the knife-smashing technique for decades. Will try the spearing and shaking techniques asap!
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I tend to do the knife-smashing technique, and find I can smash several cloves at once. Learned that one years ago from a Frugal Gourmet episode.

DS, the professional chef, uses the shake method, and that works very well also. If I am using a ton of garlic cloves, I will do that one, but if it is just a few, I use the knife-smashing technique.

I admit that spearing method looks interesting, and might give that one a try.
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I have heard the knife spearing method works better on older garlic. As the garlic ages, the cloves shrink a little away from the membrane or peel.

I think the smashing method works great.
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The spearing methid worked for me twice and didn;t work twice on the same garlic bulb. Even the smashing methid works better sometimes than others--sometimes more than one smash is needed. Sometijmes the "paper" is easier to remove than others..

I'll be needing to open a bunch of garlic when I fix lamb curry soon and will try to remember the shaking method.
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