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Garlic Peelers and kitchen gadgets: A journey into the 8th wonder of your kitchen!

Posted by Matthew Garlic Shaker / garlicshaker.com on

A kitchen is not complete without some very important kitchen gadgets. Garlic gadgets that are specifically made for the purpose of extracting the amazing flavors of garlic are of course a particular interest to us. Garlic is the king of all the spices, in our not so humble opinion. Proper functioning garlic tools are the necessities without any doubt! It doesn’t matter if a person is a professional chef or an average home chef that loves the taste of the garlic, everyone loathes peeling garlic. Despite its extraordinary taste, the dubious process of getting the skins off precludes many from enjoying the true pleasure and many benefits of fresh garlic. There are some specific garlic gadgets make the garlic cloves easier to peel, and improve the quality and diversity of using fresh peeled garlic.

What do we already know?

Peeling garlic is a difficult and annoying process. Most methods have a tremendous downside to them. The long lasting smell of the garlic can remain on your fingers for hours. Peeling garlic makes your fingers sticky also. This process also chews up important cooking time and will make your blood pressure rise (Gah!). Therefore, we strongly suggest you up your garlic game and get the best tools to improve your cooking experience. Especially, to eradicate the tedious task of peeling. It’s an annoying activity, but you don’t have to suffer any longer! If you have proper garlic gadgets, then it is not as difficult as you think.

In this article, we write about some amazing kitchen gadgets that can help you a lot to peel garlic quickly and enjoy your time more!

Garlic Slicers:  It is difficult to cut the garlic into a number of small & thin pieces using a knife. Therefore, a garlic slicer is here to help you. If a large number of thin pieces of garlic are required for a recipe, then garlic slicer come with a very handy tool. Garlic slicer makes sure that the garlic pieces are uniform in shape and size. You can also use a knife, but please be safe. Garlic cloves are tiny and it’s easy to cut yourself.

Garlic Roaster:  Garlic roaster is a great tool for garlic lovers. It roasts garlic very easily and smoothly. Just place the garlic inside the garlic roaster and after some time you will get a roasted garlic head that’s ready to nom and grind. We can taste it now! Individual garlic cloves can be squeezed out of the garlic head and squished onto bruschetta to mash into your face! Boom the delicious flavors burst like fireworks on the 4th of July! “I’m a Yankee doodle dandy!” “A Yankee Doodle do or die!”

Garlic Keepers:  A refrigerator is not a recommended place to store garlic except for the very short term after peeled. If you store whole heads of garlic in a refrigerator it will actually make it harder to peel or worse the cloves will sprout and grow, making the garlic unusable. Nobody wants to throw away garlic! Nobody sane at least! Garlic keepers are a great way to store your garlic and keep it nice and dry. Get the right one and it can be a cute accessory to add in your kitchen, keeping the garlic safe for a long time. Storing garlic in a garlic keeper will also make the cloves easier to peel when you are ready to use them. You see, garlic is hard to peel because the tensile strength between clove and skin is really moisture that binds the two together. If you store it in a refrigerator you merely preserve that bond or even increase it if there’s a lot of moisture in your refrigerator. At the very least, store garlic out on your countertop so it will remain dry before use. We think storing garlic in a garlic keeper is better way to go because allows the garlic to remain in a cool, dry place and away from the sunlight. You choose! There’s nobody stopping you from growing garlic in your refrigerator is you want, but if you are going to eat it, keep it dry.

Garlic Peeler: No matter if a single clove of the garlic or a whole head of garlic is being used for a dish. We of course highly recommend you peel garlic by shaking with a GarlicShaker. Peeling garlic by shaking the skins off is the fastest and easiest way to peel garlic cloves! Of course we are biased, but we never claimed not to be. Once you shake it, you will never go back!

Garlic Press: Garlic presses have been around for a long time! A very standard item in most kitchens these days. In its simplest terms, a garlic press is a kitchen tool that crushes garlic by squishing them through a grid of tiny little holes. It is a handheld device. Often there is a piston or a hinge that is used to push both sides together.

Garlic Rocker: A garlic rocker is similar to a garlic press in terms of its purpose. It’s for crushing and mincing garlic. The nice thing about a garlic rocker is that it is easy to clean. Easier than a garlic press in our opinion.It’s also very simple to use. You just press down on the cloves with your rocker and “rock it” (love saying that!) back and forth until the garlic is in little tiny bits. The cloves are pushed through the holes and the tasty minced pieces are sitting nicely in the bowl of the rocker. We really dig this little gem! Also, the stainless steel material will remove the smell from your hands when you rub it. More on the chemistry of how that works next.

Garlic Slicer and Grater: These serve two purposes. They slice and they grate. I know, captain obvious over her. But the unique part of them is the dual utility. It’s also very fast, and can make extremely thing garlic slices which is very difficult to do with a knife. We’ve tried. Can’t get them this thing without using a garlic slicer grater.

Garlic Masher: This is very similar to the potato masher is how it’s designed. The holes are just smaller. The difference between this and a press or rocker may not seem obvious at first glance, but it really does mash the garlic into a thick paste.

No more smelly hands…

Garlic “Stainless Steel” Bar:

Did you know that bare stainless steel can remove the smell of garlic on your skin? It’s very cool. It’s like magic! Actually, it’s chemistry which is truly magical. When human skin touches garlic the skin absorbs the sulfur in the garlic. That’s what causes the garlic smell. It’s very hard to remove. However, when you have garlic scented hands that sulphur can be neutralized by rubbing buck naked stainless steel. What happens is the molecules in the steel bind with the molecules on your hands. Those molecules (smell) are transferred to the metal and off of your hands. It’s really amazing! Stainless steel is also very capable of removing fish smells, onions and leeks and a variety of other nefarious scents. Try it next time your hands are a little pungent when cooking.

What not to do and why…

  • Buying Pre-Peeled Garlic – Just yuck! First, once the skins come off the cloves the flavor and health benefits immediately start to degrade. It’s expensive, and you don’t really know where it came from. A recent documentary on Netflix about packaged garlic called “Rotten” showed that most of the packaged garlic coming into the United States comes from China and uses prison labor to peel the cloves. When their hand are too bloody from peeling they use their teeth. Just gross! If that’s not enough to make your stomach turn, think about your food being stuffed into plastic bags and then being shipping on a container for six weeks before it reaches the USA. Can you say contamination! Blech! Your garlic bouncing around the ocean in a steel container for a month and a half after grubby hands rubbing its essence out. Then it has to be distributed to stores by truck. That garlic is likely two months old before you get it home. Who knows how they grew it or what pesticides were used. The cost too! I know a big bag of garlic at Costco seems like a great way to go, but how long will that bag sit in your refrigerator? We have walked that sorted path and ended up throwing most of it out because it’s too old, slimy, and tastes bad before you can use it. A head of garlic is $0.25 to $0.50 at the grocery store. When you compare the cost of pre-peeled garlic to a fresh clove readily available at any grocery store the price difference is staggering, and if it's pre-minced garlic then it's even more expensive. Plus, you have no idea how long it's been preserved and how much the taste and health benefits have broken down in that time. If you buy from locally sourced stores you know exactly where it came from and home it was handled before you shoved it into your face! Fresh garlic is the way to go! A fresh bulb of garlic at any grocery costs very little, tastes fantastic, and has all the health benefits of garlic. Truly nothing beats a freshly peeled clove of garlic.

  • Garlic Rollers – A solid choice when it was invented in the 1990’s. Use it if you are feeling retro and watching re-runs of Full House. It’s fine if you want a couple cloves only, but that’s where the fund ends. Every couple of cloves you have to wash it out, before you can use a few more. They can only peel garlic a few cloves at a time. They are also, unattractive, poorly designed, and have limited functionality, capacity, and ease of use. They also just look lame. If you enjoy spending time cooking, or you like kitchen gadgets, you may have purchased yourself an EZ garlic roller. Usually these are silicon or rubber tubes where you place a couple garlic cloves inside and gently roll them on a table to soften up the skins to peel the clove. Garlic rollers by design have some fundamental flaws. One is that many of these so called garlic peelers only allow you to handle small amounts, unlike the large amounts of cloves a Garlic Shaker ® can peel quickly and easily. Another drawback to silicone rollers is they can only provide a wide base of pressure that does more “loosening” and less “breaking” inside the peeled garlic. The needed pressure is always different from head-to-head, and even from clove-to-clove within a single bulb of garlic! These big limitations make it difficult to understand exactly how much pressure to apply. Plus they tend to squirt out both and ends and fall off the counter pretty easily. This problem and the rollers limited capacity to only peel small amounts of cloves makes it an inadequate tool. It is fine if you are cooking one meal, for one person, and only need a very small amount of garlic peeled slowly. But if you need more than just a single garlic clove or two then it’s really not very useful.

  • Soaking It – Um, really? Water logged garlic. I supposed it depends upon how long you soak it, but when I’ve tried it it’s always made my garlic taste nasty. Perhaps there are better soakers out there, but sitting around waiting to soak my skins off isn’t a good time to me. I’d rather watch paint dry (Seriously… paint dry!) Soaking is perhaps better than using a knife because you can’t cut yourself in water. That’s the upside folks! No ER visits.On top of that, some of the beneficial elements of garlic leech out while it is soaking, and also degrades in water (hot water basically cooks the garlic, which is the worst, so that’s why the water has to be cold). Even if you can get the timing just right, the clove doesn’t absorb too much water, not too much of the good stuff breaks down, and you will still notice the taste difference. We want the fastest, easiest way to peel garlic cloves too, but this method defeats the whole point. Soaking garlic in water kills the taste and benefits of garlic completely.It is a very poor way to try to easily peel garlic that’s been used with often distasteful results. We say no thanks!

  • Smash it Up! – Do you love banging your knives up? We don’t! We aren’t Samurai or Ninja either and because there aren’t any of those left in the world, then neither are you. I suppose if you enjoy a loud bang every time you smack something it could be fun, but the risks are too great. Using a knife as a garlic peeler is very dangerous! It is the most dangerous method you can use.

Another major downside to using a knife to peel garlic, or peeling the garlic clove with any tool that applies too much pressure, is that you change the taste (and beauty!) of the clove. When a clove is squeezed too hard, it breaks the outside wall, releases drops of garlic juice, and starts the oxidation process. The nature of mature garlic is that creating pressure on the outside wall releases and breaks the sticky bond with the garlic peel and is much faster and easier than doing it without loosening up the clove. That area will brown, and ultimately mold, much more quickly than better peeled garlic, so this option is only relevant if you are using the exact amount you smashed right away.To that end, squishing is the extreme way to try to peel garlic quickly. Not a great choice of techniques.

Because peeling and smashing garlic are not what a knife was designed to do, the problems with this method are numerous including: a high risk of cutting yourself and needing stitches, damage to your knife, and unless you really wanted smashed garlic then using this method guarantees you have immediately damaged the clove. This very slow method of can only peel small amounts of garlic at a time, so unless you only need a tiny amount, and you are willing to risk a visit to the emergency room - we don’t recommend it to anyone ever.

  •  Nuke It! (Microwave) - If you are currently expediting your garlic peeling by nuking your cloves, let us save you some time and frustration: this is one of the worst ways! Unless you like your garlic squishy and cooked from the inside out. At some point, a hyper-observant chef (our guess is a late-night, bleary-eyed college kid) realized that microwaving a clove of garlic for 5-10 seconds also breaks down the sticky bond between the garlic peel and the meat of the clove within. What they didn't realize is the full nutritional and taste impact of this technique. It tastes bad. Real bad. And you destroy the goodies.

A microwave oven sends energy beams (microwaves) bouncing around that excite (heat up) water molecules in everything inside the box. That means a microwave creates micro-boiling points wherever the energy beams hit inside your food, but the catch is that it does so unevenly. That’s why all modern microwaves have a plate or some other part that rotates the food relative to the energy source so that it roughly averages out. At a fundamental level, the problem with the microwave is that you're literally zapping out all the nutrition and flavor in places and ways that the human eye can't see. We think this a ridiculous way to treat food that is so good for you. Fine for nacho cheese, but not garlic.

  • Mason jar – The fundamental principle is sound. Peeling garlic by shaking is what we are all about. The problems with peeling garlic by shaking in a mason jar is obvious. It’s made of glass. Glass can and does easily break. They aren’t very attractive on a counter-top. Because they are short and squatty there isn’t enough area inside to shake the garlic skins of fast. It’s just too small. It takes too long. Sometimes because of the short length the cloves will just spin around inside. Mason jars are great for pickling. We use them for pickling garlic. The Mason jar should just stay in its wheelhouse and leave the peeling for the professionals.

  • Two mixing bowls – Again, the concept is sound, but the execution is a thumbs down. It has so many problems! First, two bowlsare large. They take up a lot of space in your cabinet. To use them for peeling they need to be the same size. You have to hold them together at the edges which is uncomfortable and awkward. When you used it’s not very effective. Not a fan!

Let’s have some fun… Let’s eat…


Cooking Directions:

1.Preheat the oven to about 500 Degrees Fahrenheit.

2.Slice the bread into 4 equal portions and using a pastry brush, spread butter all over the sliced bread.

3.Evenly sprinkle the minced garlic on the bread.

4.Combine the thyme, oregano, parsley and 2 cheeses in a small bowl. Sprinkle evenly on the bread as well.

5.Bake the bread for about 8 to 10 minutes, or until the cheese is slightly melted. Remove from the oven and transfer into serving dish. Serve.


1 loaf of sourdough bread, unsliced

4 tablespoons of butter, melted

4 tablespoons of fresh peeled garlic, minced or pressed

1 teaspoon of thyme

1 teaspoon of dried oregano

1 teaspoon of parsley, chopped

1/2 cup of parmesan cheese

½ cup of mozzarella cheese

*Number of Servings: 4 servings of cheesy garlic bread.


Cooking Directions:

1.Preheat the grill to a high setting

2.In a small dish, combine the black pepper, salt, lemon juice, olive oil and garlic together.

3.Wash the salmon and pat to dry.

4.Rub the garlic and herb oil all over the salmon steaks. Flip and repeat procedure on the same side.

5.Spray the grill with non – stick pray and place the salmon steaks.

6.Cover and grill the salmon for about 10 minutes on each side, or until golden and tender.

7.Remove salmon steaks from the grill and let sit for 5 minutes. Serve.


4 pieces of 6 ounce salmon steaks

Ground black pepper

2 cloves of fresh peeled garlic, pressed

Table or sea salt

2 teaspoons of lemon juice

1 teaspoon of extra virgin olive oil

*Number of Servings: 4 servings of garlic and pepper crusted grilled salmon.


Cooking Directions:

1.In a saucepan, combine all the ingredients for the glaze and slowly bring to a simmer by frequent stirring over medium high heat for about 5 minutes, or until the brown sugar is dissolved. Set aside and let cool.

2.Preheat the oven to 375 Degrees Fahrenheit.

3.Place the chicken wings in a zip lock bag together with pepper sauce, oil, salt and pepper. Shake well to coat the chicken wings evenly.

4.Open the ziplock bag and add the all – purpose flour. Shake well until the chicken is evenly coated.

5.Line two baking sheets with heavy – duty oil and spray with non – stick cooking spray.

6.Bake the chicken wings for about 30 minutes, and turn them over to bake for 20 to 30 minutes more, or until chicken wings are golden brown or juice of chicken runs clear.

7.Remove the chicken from the oven and toss with the glaze. Add Parmesan.

8.Transfer chicken into serving dishes. Serve.


5 pounds of chicken wings

1 cup of all – purpose flour

3 tablespoons of red pepper sauce

2 tablespoons vegetable oil

½ teaspoon of table salt

½ teaspoon of ground black pepper

For the Glaze

½ cup of brown sugar

½ cup of rice vinegar

2 tablespoons of ginger root, grated

½ teaspoon of red pepper flakes, crushed

3 cloves of fresh garlic, minced

1 teaspoon of soy sauce

Number of Servings: 20 servings of garlic parmesan wings.

GARLIC KNOTS – Bake and eat! Cooking Directions:

1.In a large bowl, combine the warm water and yeast. Let it sit for a few minutes, until foamy.

2.Remove the garlic skin and mince finely as desired.

3.Pour the bread flour, sugar, roasted garlic and salt. Mix until everything is well incorporated. Cover with plastic wrap and let it rise for about 20 minutes.

4.Preheat the oven to about 400 Degrees Fahrenheit.

5.Sprinkle flour on a flat, clean surface and dump the dough. Divide into 8 equal portions.

6.Roll the portions into 6 to 8 inches long strands, and then form them into knots.

7.Dip all knots into the melted butter and place on a sheet pan.

8.Bake the garlic knots for about 12 to 15 minutes, or until golden brown. Best served warm.


½ teaspoon of yeast

¾ cup of warm water

1 and ¾ cups of bread flour

1 tablespoon of sugar

½ teaspoon of table salt

2 tablespoons of unsalted butter, melted

4 bulbs of fresh roasted garlic

*Number of Servings: 20 Servings of garlic knots.


Cooking Directions:

1.Devein the prawns and clean. Set it aside.

2.Heat the olive oil in a large skillet or wok.

3.Mix in the unsalted butter, avoid burning the butter.

4.Add in the fresh garlic and let it brown a little.

5.Add the prawns and make sure to stir everything well.

6.Pour in a cup of Sprite soda.

7.Cook continuously for about 4 to 5 minutes or until the prawns until the meat turns into pink.

8.Taste to test. Season with salt and ground black pepper if needed.

9.Add ½ teaspoon of chili flakes for added kick.

10.Place in a large serving dish. Best served at once.


1 tablespoon of olive oil, other types of oil can be substituted

1 to 2 cloves of fresh peeled garlic, crushed

2 ounces of butter, unsalted is preferred but can be substituted with salted variety

10 to 12 large and fresh raw prawns

1 cup of Sprite soda, sweet wine can also be used

Pinch of table or sea salt

Pinch of ground black pepper

½ teaspoon of chili flakes

Number of Servings: Serves 2 – 3 of garlic prawns.

What to do next…

Anyone who cooks can get lots of benefits from using a terrific garlic peeler. It is just a cool kitchen gadget that saves your precious time and aggravation. Anyone, who has ever tried peeling the garlic with their fingers, knows very well that how tedious it can be. A garlic peeler is used to speed up the peeling process. It is very easy to use. Just place the garlic clove in the garlic peeler, the skin of the clove will stick to the peeler and the clove inside is ready for cooking. Our garlic peeler is known as the GarlicShaker which was designed for speed and ease of use. Your kitchen is completely naked without one!

Everything we have done to bring the Garlic Shaker® to life has been to create a better cooking experience for you. We want you to enjoy being in the kitchen a lot more. We simply hope to increase your access to fresh, healthy, delicious garlic because it is good for you and tastes great. To accomplish our mission, we made our device affordable, easy-to-use, and so simple that anyone can operate it. In turn, we hope to give you better a culinary experience, healthier body, and even a little bit of fun. We hope, not matter what happens, that you have lots of fun in your kitchen. Cook it up!

Next time… same garlic channel… same garlic station…   


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