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How to Use Your GarlicShaker!

Posted by Matthew Garlic Shaker / garlicshaker.com on


Garlic Shaker Instructions

1) Garlic must be very dry. Garlic from the store isn't actually ready to use. Grocery stores sell garlic before it is ripe. This is common with produce. With garlic, this means the skin is still too strongly bonded to the cloves inside. The taste has not matured yet. Garlic should always sit out for a couple days prior to use. Don’t store garlic in a refrigerator. Store garlic in a dry location. Moisture is the enemy of delicious garlic.

2) Break apart the entire dry head of garlic. We like to push down and roll our hand back-and-forth. It's better than smashing the head in our opinion. Remove the individual cloves from the chaff. Only put the dry cloves into the shaker. Throw rest of the material away. Garlic Shaker will only peel the cloves if the extra material from the head is removed prior to shaking.

3) You must shake vigorously for at least 15-30 seconds. We have tested this hundreds of times and 15-30 seconds is the sweet spot. We find an up and down motion, from shoulder to waist, and back up to the shoulder, is the most effective movement pattern. Up and down! Any less time, or shaking side-to-side, or in a circular pattern, is not enough time or force to get the skin off. Garlic skin is very very strong. Try to avoid shaking for more than 30 seconds because you will eventually start to damage the cloves.

Note: If the skin isn't coming off it is because of one these three reasons; 1) the garlic isn't dry enough, 2) the extra material hasn't be removed (don't put the extra materials into the shaker, it will not work) prior to shaking, or 3) it isn't being shaken for 15-30 seconds in the right motion.

Visual instructions for your Garlic Shaker:

Hand wash or wash on the top rack of your dishwasher

Store in a Cabinet

Won’t roll off a table

Here's a quick gif of the Peel Garlic by Shaking process:

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