The internet is full of kitchen hacks for peeling garlic in an easy and fast way. The blog Food52 once tested the different ways and came to the conclusion that there was one way that works the fastest.
The trick to peeling a bulb of garlic is very simple. All you need is two small or medium sized bowls.
Press the bottom of one of the shells on the garlic bulb, so that the toes separate from each other. Place the disintegrated bulb in the bowl and place the other bowl upside down.
Now the funniest part begins: shake the bowls up and down hard, so that the garlic in the shells starts racing and (hopefully) comes loose from each other and from the skin. After about 20 seconds of shaking, the garlic should be practically peeled.
You could peel ginger with a vegetable peeler, but if you have a small piece full of ridges and edges, that doesn’t work very well. In that case you can also use the back of a teaspoon. If you scrape it over the ginger, the skin will come off very easily.
Cut away the two ends of the onion. Now make an incision in the skin with a knife, from top to bottom. That way you can easily detach the peel.
Removing the seeds from a bell pepper can be a difficult job. Yet that does not have to be the case at all. Place the bell pepper upright (with the green part upwards) and carefully cut off a ‘cap’ with a sharp knife.
You can now push the green piece out of the hat, so that you are left with a ring with only the paprika flesh. You can now easily remove the white membranes from the bottom part and hold it upside down to knock out the seeds.
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