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You should always at least double it (lemmy.world)

submitted 5 months ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 5 months ago

Yup, it's a pain so we buy the peeled garlic in bulk pretty often and freeze it. We use a lot of garlic...

But the best way imo is:

Cut the ends off (the bottom of the bulb if doing in bulk)
Crush it under a knife halfway
Pinch the opposite end (top of bulb) and the skin should come off

I can do a whole bulb in a minute or so, faster than it takes to chop (then again, i'm slow at chopping). For soups, it doesn't need to be chopped, just toss it in.