Martha Shares Her New and Improved Method for Peeling Garlic
Peeling many cloves of garlic at once can be a tedious—and pungent—task in the kitchen. While the payoff is worth it (who doesn't love oily garlic confit, garlic bread, or minced cloves mixed into pasta), it's rare to find a simple and inexpensive method for removing the skin. Leave it to Martha to come up with a genius method that is even easier than her previous two-bowl trick.
While demonstrating how to make roasted eggplant pasta on Instagram Live, Martha showed off an easy way to peel garlic. "When you're faced with a hard head of garlic, take a Ball mason jar ($8.49 for 12, target.com) and smash [the garlic] with the jar. It breaks it all up into all the different cloves," she explains. Martha then removes the "heavy outer coating" on the garlic before putting all of the unpeeled garlic cloves in the jar.
"It's a new and improved version of the shake and peel. Shake the jar really hard. It makes a lot of noise—wait until you see this magic. Now all of your cloves of garlic are beautifully peeled," she says. If they're not all peeled after the first round of shaking, you can put them back in the jar and shake again until the peel comes off. "That's the easiest way I have come upon for peeling garlic other than using a knife and smashing it," she says.
And our founder didn't hold back when describing her love for the fragrant allium. "This year, we had the most extraordinary crop of garlic. Ryan [Martha's personal gardener] planted two dozen varieties of garlic. We have hard-neck, soft-neck garlic, Romanian red garlic, elephant garlic, Polish, Russian, German—so many different kinds of garlic," she says.