What's the deal with not peeling garlic?

I use a toothbrush for cleaning my garlic press... it does the trick perfectly!  (a clean toothbrush, obviously!   i only ever use it for cleaning the garlic press and the juicer!)

I'm a crusher and a chopper. Sometimes if I'm feeling lazy, I'll use the garlic press -- but then I pay for it later at clean-up time. I haven't tried the toothbrush trick, though. Plus, I agree that it does waste garlic. If you chop and mince finely enough, you can even make your own garlic purée (something I learned at a culinary class).

In most cases not peeling garlic will be used for stocks or in a chicken cavity roast type thing.  Where it really won't matter.

I also chuck in onions with the skin in stocks because it adds color.

For everything else I peel.  No need for a press -just a good whack from my chefs knife and a quick dice or some nice slivers...

I can't think of where I have seen a TV chef leave the peel on in just a regular dish.. but hey it could be..

I've got one of these:

http://www.lakelandlimited.co.uk/product.aspx/cookbake/cuttingedge!10979

If im feeling lazy, i just chuck peeled onions, peeled garlic, and chillis all in together, and it chops everything up really well... quite fine.

I can't think of where I have seen a TV chef leave the peel on in just a regular dish.. but hey it could be.

Yesterday on Saturday Kitchen! It was a lamb stew and he chucked in a head of garlic without peeling or taking the stem off or anything. I think I'm just fussy - I would feel compelled to get the skin off and out before I served it. 

Yesterday on Saturday Kitchen! It was a lamb stew and he chucked in a head of garlic without peeling or taking the stem off or anything. I think I'm just fussy - I would feel compelled to get the skin off and out before I served it. 

I heard the word "lamb" and fast-forwarded over that recipe so I missed the garlic toss!

Sometimes I peel...sometimes I don't.  The garlic skins usually come off easily though (after it's been cooked), it's not hard to spot them & pick them off or out (or squeeze the cooked garlic out)...whether you think that's unappetising (the skins floating around) or not -- personal thing.  Neither of us is very fussy, though for some reason -- I hate to shell prawns as I eat them, but that's another matter.  Also, when I'm using whole garlic cloves, I still tend to give them a good whack with the flat side of a big knife so they're split open a bit.  Lately, I've also been experimenting with whether to crush garlic (we have a press) or just slicing it very thinly (for recipes that call for chopped garlic) -- seeing if there's any slight variance in flavor or if it cooks differently.  Others' thoughts?

I've done both quite a bit and I can't tell any flavor difference.  However, I do find that slicing is kind of nice for anybody that doesn't like a lot of garlic.  It's easier to avoid getting a mouthful of garlic in a dish if you can see the slices and pick them out.  The flavor is still infused throughout the dish, but you can avoid an unpleasant surprise if you don't like the strong garlic flavor.

I always peel garlic, even if i'm stuffing inside a chicken.  Not sure why as i don't usually fish it out to eat it.  I'm lazy though about the chopping thing.  Usually just crush it with the side of a knife and give it a rough chop.  I do love to roast garlic though and usually i will just wrap an entire head in foil and put a little olive oil over it.  When it's done, i just sort of scrape the bits out with a knife.  It has a very mild tast when done that way. 

can't say I'd really noticed, but haven't really watched any cooking shows over here...

however, I have noticed lots of people peeling their MUSHROOMS....Anyone else been seeing this one? Or is it just my husband's weird family that does this??

It depends on the mushroom. Some can just be rinsed, some scrubbed and others do need peeling.

I'm curious what kind of mushroom requires peeling?  I know some varieties' stems are practically inedible, but I've never heard of peeling any.

mushroom peeling?  me either

this is my garlic press. it comes with an attachment that you can use to scrape off the shreads and then insert into the holes. I think it is great and very easy to clean!!

http://www.zyliss.ch/auxx/img_12050_zoom.jpg

I'm curious what kind of mushroom requires peeling?  I know some varieties' stems are practically inedible, but I've never heard of peeling any.

I do it because my mother did it. She did it because her mother did it. Etc., etc., etc. LOL! But, seriously, I do think that some wild mushrooms have pretty tough and thick skins, so I just tear them off. They come off easily using just your fingers -- no knife or parer needed. Most of the supermarket mushrooms, however, are so cultivated that there's no need. But if you buy nice muddy ones from a farm shop, then you might decide to peel.

It might depend on what you are doing with them too.  If they are going fresh into a salad they might need peeling, but if they are going in a casserole/curry/bolognaise etc then they wouldn't.

Vicky

(edited to say:  If I am posting on a thread about peeling mushrooms, it is time for me to go home!)

i use whole garlic cloves in roasts etc. and love it

i take out the green bit as its a bit bitter (hence why the garlic press can sometimes be bittery-if you leave that stalk in_

I like the old fashioned put the clove on it's side, smash it with a flat part of a chef's knife to release the oils and crush it, then i mince the smoosh.

heaven.