| To peel an individual clove, cut of the hard stem end where the clove attached to the bulb. Either stop the cut just short of the skin on the other side and peel the skin around to remove it, or make the cut all the way through and squeeze out the clove. The older the clove, the easier the skin releases. When you want a dish to have distinct, toasted garlic flavor, thinly slice the garlic. |  |
| You can also peel it by setting the side of your knife blade on the clove and pressing down until you feel the skin release. If you crush the clove it's difficult to slice, so resist the temptation to smash here. |  |
| Put the peeled clove on its flattest, most stable side, and slice away. When you've sliced about halfway through the clove, it's a good idea to roll the clove over to the flat side for more stability, then finish it off. |  |
To free the cloves from the head, press down on the head with the heel of your palm. Apply firm, even pressure so the cloves don't fly all over the place.
