Peeling garlic can be done several ways. To separate cloves from the stem, firmly press a head of garlic, point down, on the counter.
Take a clove and trim off the root end. Then squash the clove slightly by resting the side of a wide knife on it and pounding on the blade.
Finally, pull the tip of the papery shirt off the clove.
Another method for peeling great quantities of garlic is to blanch the cloves quickly in boiling water. Allow them to cool, then slip off the peels.
Here's a tip for pureeing peeled garlic cloves: Using the broad end of a knife, smash and press the cloves until the garlic becomes a creamy puree. If salt is in your recipe, add a pinch to the smashed garlic and it will speed up the process.

Instructor: Katherine Alford