Gordon Ramsay’s Trick to Peeling Garlic Is Genius

Garlic is one of my favorite ingredients. I like to err on the side of adding more than I think I’ll need, rather than risking too little in a recipe. I’ve heard that it’s possible to have too much of a good thing, but I have yet to find that threshold with garlic. If toum is also one of your favorite condiments, then you know exactly what I’m talking about. 

Garlic in its raw form, however, doesn’t inspire as much loyalty. The only thing I hate more than its papery skin, which leaves a discernible trail from its storage jar to my cutting board, is its pungent smell, which clings to my fingers for hours after I’ve left the kitchen. Given these difficulties, I’ve devoted a significant portion of time to researching peeling methods that require the least amount of handling. As it happens, celebrity chef and restaurateur Gordon Ramsay swears by two of my favorites: “smash-and-peel” and “shaking.”     

Mercer Culinary Nakiri Knife

For the first method, I like to use my Japanese nakiri knife. It’s hard to tell for sure, but it looks like Ramsay uses a similar style in his YouTube video, although any chef’s knife will work. All you have to do is separate a clove from the bulb and smash the flat of your knife against it. From there, the garlic falls out of its skin and breaks into smaller pieces, making it easier to chop. 

Obviously, a nakiri is the perfect shape for such a task because of its long, rectangular blade. It’s also an excellent knife in general for chopping, slicing, dicing, and more. While it’s easy to find a brand that suits your budget, more than 11,000 Amazon shoppers swear by Mercer Culinary’s model. One reviewer even called it their “go-to” for dinner prep. Other great options include the editor-loved Made In Nakiri Knife — of which there are only 13 left at Amazon — and the beautiful Shun Classic Blonde Nakiri Knife.  

Dicunoy Enamel Plates, Set of 5

As for the second method, aptly named “shaking” by the pros, it’s best employed when you want to peel a whole head of garlic in seconds. Ramsay, for instance, uses the heel of his hand to release some of the cloves from the head, before adding everything to a bowl, covering it all with a second bowl, and, well, shaking. Like magic, when he removes the top bowl, all of the cloves are peeled and ready for chopping, frying, blitzing, boiling, or whatever else you have in store for them. As before, any bowls will work for this task, but Ramsay seems to prefer a style with a lip, which makes it easier to keep them together while shaking.   

These garlic prepping hacks aren’t Ramsay’s only helpful kitchen tips. From cooking with infused oil to seasoning food with citrus salt, he has a wealth of knowledge that we would all be wise to incorporate into our daily routines.   

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At the time of publishing, the price started at $19