1,561 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

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.

June 26^th 2019656 K 24.4 2 hours 35 min.

Celeriac soup with mustard

This delicious creamy soup is very quick to make.

May 4^th 2012166 K4.6 45 min.

Cod loin with saffron

A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.

December 17^th 2014130 K4.4 50 min.

Diplomat cream

Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a very...

October 30^th 201988 K 1 hour 50 min.

Shiitake eggs

By French standards, this hardly qualifies as an omelette: beaten eggs, simply slammed in the pan with sautéed shiitake mushrooms in soy sauce.

March 7^th 202167 K4.2 35 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.