Why do people sometimes crush garlic before peeling it?

Question

Ever wonder why chefs crush garlic first? Find out how this simple trick makes the peel come off instantly, saving you time and frustration.

Answer 1

Crushing garlic before peeling loosens the skin by breaking down the cell structure, making it significantly easier to remove. It also releases more of the garlic's aroma and flavor.

Detailed Explanation:

Crushing a garlic clove disrupts its cellular structure. Garlic cloves are made up of cells containing compounds that contribute to their flavor and aroma. When you crush the clove, you rupture these cells, releasing enzymes that convert alliin into allicin, the compound responsible for garlic's pungent smell and taste. This process also weakens the bond between the skin and the clove itself. The flattened shape created by crushing also provides a better grip for peeling. Simply place the flat side of a knife over the garlic clove, give it a firm press, and the skin should easily separate.

Pro Tip:

Be careful not to crush the garlic too forcefully, especially if you plan to mince or chop it afterward. Over-crushing can make it difficult to work with and may release too much of the volatile compounds, resulting in a bitter taste if cooked at high temperatures for extended periods.