7 Garlic Hacks Every Home Cook Should Know
Garlic has a way of transforming even the simplest ingredients into something special. A
single clove can elevate a sauce, bring depth to roasted vegetables, or add that irresistible aroma to a loaf of bread fresh from the oven. But handling garlic isn’t always straightforward — it can be sticky, sharp, or overpowering if not treated with care. These seven tried-and-true hacks will help you get the very best from this kitchen essential.
1. Peel Garlic in Seconds
Forget wrestling with papery skins. Simply place the clove inside a silicone garlic peeler (like the Cestari Garlic Peeler), roll gently on the counter, and the skin slips right off. No sticky fingers, no frustration.
2. Use Salt to
Prevent Sticking
Minced garlic has a way of clinging stubbornly to your knife. Sprinkle a pinch of coarse salt over the cloves before chopping. The salt absorbs excess moisture and keeps the pieces
from sticking.
3. Roast Whole Heads for Sweet, Spreadable Flavor
Roasting garlic softens its sharp bite and creates a buttery, mellow paste perfect for spreading on bread, whisking into dressings, or folding into mashed potatoes. Just slice off the top of the bulb, drizzle with olive oil, wrap in foil, and roast at 400°F for about 35–40
minutes.
4. Adjust Pungency by How You Chop
The intensity of garlic’s flavor depends on how finely you cut it. A whole clove releases just a hint of aroma, while
thin slices add a gentle bite. The finer you mince or crush it, the more allicin is released — that’s the compound responsible for garlic’s pungency. Choose your cut to match the flavor you want in your dish.
5. Freeze Garlic for Easy Weeknight Cooking
Peel and mince several cloves at once, then portion into teaspoons and freeze on a
parchment-lined tray. Once solid, transfer to a container. You’ll have ready-to-use garlic cubes whenever you need them — no last-minute peeling required.
6. Infuse Oils and Butters
Simmer gently peeled garlic cloves in olive oil or melt them into butter over low heat. The result is a golden, aromatic base for cooking, or a ready-made drizzle for
vegetables, pasta, and bread. (Just remember: for food safety, infused oils should be refrigerated and used within a week.)
7. Know When to Add Garlic for Best Flavor
For a softer, sweet flavor, add it at the beginning of cooking. For bold, sharp notes, stir it in toward the end. Timing is everything.
