Gary wrote:
> Julie Bove wrote:
>>
>> "Terry Coombs" wrote:
>> > I lay the knife over the clove before I peel the last layer of skin ,
>> > keeps it from skating away . Smash it pretty hard , then just skin it and
>> > chop it fine .
>>
>> Ohhh... I was picking all the skin off first! Will try that. Thanks!
>
> Leave ALL the skin on, not just the last layer.
> Once you smash the clove, all skin just pulls off easily.

once it gets older it peels easier too, whatever
we use when it is fresher i'll peel and trim using
a very fine small bladed knife. i don't always
want the smashed effect.

the garlic smashers i've seen that have been the
best are stainless steel with the smasher having
teeth so they push out all the smashed garlic. i
don't have one any more since i use the meat grinder
to take care of it all in one go at the end of the
garlic storage season.


songbird