On 7/14/2012 5:04 PM, jmcquown wrote:

> Remove the papery skin before pressing. It's not difficult. Whack each
> clove with the flat side of a knife, then peel off the skin. Voila!
> Only press a clove or two at a time. With a good garlic press, all you
> need to do is rinse it off. Julie seems to make everything in life
> difficult. Especially when it comes to food.

The papery skin stays inside the press while the garlic oozes out. It's
much easier to work with this way. No peeling required.