1,560 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.

145 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.

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

Endive and cheese salad with croutons

This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.

May 12^th 201963 K 35 min.

Baked Camembert

In this recipe, very similar to the hot box, a Camembert cheese is baked in the oven, surrounded by baked potatoes set on a fondue of onions. A delicious and comforting winter dish.

February 16^th 202518 K1 1 hour 25 min.

Special small breads

When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.

October 13^th 2010405 K4 6 hours 30 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 2011201 K4.4 1 min.

Strawberries with mint and cream

Minty confectioner's custard, diced strawberries and whipped cream.

February 21^th 2011259 K5 1 hour 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.