Garlic peeling doesn’t have to be a chore. **Method 1**: Place cloves in a small jar, seal the lid, and shake vigorously for 10 seconds. The friction loosens skins instantly. **Method 2**: Microwave whole garlic cloves for 10-15 seconds—the heat softens the papery layers. **For bulk peeling**, separate cloves, place them in two bowls (like a clamshell), and shake forcefully. Upgrade your toolkit with a silicone garlic peeler—roll cloves inside the tube to peel effortlessly. Bonus: Pre-peeled garlic stored in oil lasts weeks in the fridge (use within 3 days if raw). Pro tip: Crush cloves with the flat side of a knife first to release flavor and simplify peeling.
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