"Tip: Microwave garlic cloves for 10 seconds -
the skin will slip right off."
- Everyday with Rachael Ray Magazine, March 2009
Ever heard this one before?
This trick really piqued my curiosity, so I gave it a whirl. The results? Mixed.
I've often zapped a lemon or a lime prior to juicing, but I'd never heard of giving garlic the same treatment to facilitate the peeling process. Turns out, it works like a charm. When you bust open the head, separate the cloves and microwave them for 10 seconds. The skins will, indeed, slip right off - but that's where you should stop when using this trick.
It's great for applications in which you'd keep the clove whole (such as roasting), but when I tried to proceed with mincing the garlic, it had turned so sticky that I had a hard time getting the job done. That small burst of heat must also release a certain amount of ticky-tacky juices, because that garlic wanted to cling to the knife and to my fingers, rendering the chopping process much more difficult than if I had peeled it the old-fashioned way.
Final score? 5. This tip is useful about half of the time, in my estimation.