1,532 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to peel a garlic clove easily

Name: How to peel a garlic clove easily
Prep time: 5 min
Total time: 5 min
Yield: 4 pieces
Cuisine: French
Ingredients: No ingredients in this recipe (a); No ingredients in this recipe (b)

Here are, in a video, how to from a head of garlic to clove ready to be used.

143 K 2× 3.9/5 (67 reviews)

5 min.

Easy

4 pieces

Last modified on: August 8^th 2013

Times for this recipe

Preparation: 5 min.

Step by step recipe

Stage 1 - ⌛ 5 min.

How to peel a garlic clove easily : Stage 1

See how to in this short video.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Other recipes you may also like

How to roll out pastry for a tart

Lining the bottom of a tart tin with pastry is not as simple as it sounds. To help you get it right every time, here's an illustrated procedure.

October 13^th 2010313 K4.6 25 min.

How to choose an avocado well

It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.

June 28^th 2011197 K4.4 1 min.

Raspberry muffins

Delicious when still warm.

February 21^th 2011316 K5 45 min.

How to prepare a pumpkin (or potimarron)

Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup.

February 21^th 2011421 K4.6 25 min.

Minestrone

Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.

May 29^th 2011188 K4.3 3 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

By removing it you will make the garlic more digest, a bit less stronger in taste.
Posted by jh september 23^th 2012 at 16:41 n° 2
I've never removed the garlic germ. Why do you do that?
Posted by Anonymous september 23^th 2012 at 03:56 n° 1

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.