Never again will you have to tediously peel off every layer of each tiny pearl onion, or spend half of your prep time peeling hard-boiled eggs or removing corn husks, or panic that you won’t finish prepping before your produce browns. These simple, brilliant tips save you the trouble — without any fancy gadgets.
Lay the clove on the cutting board and place the flat side of the knife on top of it. Use the heel of your hand to hit the knife, putting enough pressure on the clove for the skin to simply fall off.
Even with the previous trick to peeling individual cloves, it can be a pain to peel a whole bunch of cloves for garlic-heavy dishes. The trick: Hit the head of garlic with the heel of your hand to open up the cloves. Throw all the cloves into a big mixing bowl, and cover with a second mixing bowl. Then “shake the dickens out of it,” as Saveur executive food editor Todd Coleman demonstrates. Voila! It’s peeled — like a magic trick only with mixing bowls instead of a hat.
Cleaning corn can be time-consuming — and it can seem impossible to eliminate those thin corn silks that get stuck in your teeth later. You won’t believe how easy the solution is: Place two ears of corn in the microwave (husks still on) for eight minutes. Use oven mitts to remove them from the microwave, place them on a cutting board and use a sharp knife to cleanly chop off the entire bottom end of the ear of corn (the one that doesn’t have a bunch of green pieces coming out of it). Now squeeze the other end of the husk, and the corn should easily slide out — with none of that annoying corn silk!