Created by Sue Lau on February 22, 2013
Step 1: Cut the bottom stem end off the head of garlic and separate the cloves.
Step 2: Cut off the pointy tip ends of each clove and toss in a small stainless bowl (use 2 of the same size) or 2 other metal pie pans.
Step 3: Top with another bowl/pie pan of the same size, and hold them together.
Step 4: Shake the garlic for a little bit, then remove the top and pick out the peeled cloves. Damp or bruised cloves might need inspection.
Step 5: Store the garlic in the refrigerator in a little container; you can immerse it in oil (kept in refrigerator) if you like but if you cook every day or so going through this garlic should not be a problem.
Step 6: As for the lemon, rub it on your fingers and wash your hands with soap to get rid of that sticky stinky "you've been messin' with garlic" smell.