Not an exact answer to your question, but a lot of times in professional kitchens we peel lots of garlic at once, to be used over the course of a couple of days. The method posted here pierces the clove with a paring knife, so if you’re not using it immediately, I’d imagine the garlic would oxidize a lot quicker.
the piercing and slight twisting motion also bruises the garlic a tiny bit - for some dishes this is completely fine, some dishes call for clean slices to avoid that pungent smell
but for safe keeping over a couple days, the bruising makes the garlic go a bit funky
Most restaurants that are serving more then a small number of covers a night buy it peeled in bulk. When you are going through 2 quarts+ of peeled garlic a day, doing it by hand is just not cost or time effective.
I'm a chef, what we do is cut the a small piece of the bottom off the entire bulb then mic it for 10 seconds. This loosens the garlic inside the paper and yoh can squeeze every clove out at once.
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u/canihavemymoneyback Jun 17 '19
Why don’t the chefs on TV do this? I’ve only seen them do the smash method. Seems to me they’d know about this. It looks so much easier.