A fast, hands-free method for peeling garlic using the Thermomix. No more sticky fingernails, no more tedious manual peeling.
Just hot steam and a short spin — the skins come off effortlessly, leaving clean, intact cloves ready to use.
Recipe
As needed
Whole garlic cloves, unpeeled
Steps
Place garlic cloves in a large bowl or covered container.
Cover tightly and shake vigorously for 30–60 seconds.
Inspect — skins should have separated. Remove any stubborn skins by hand.
Discard skins. Cloves are ready to use.
Note: This works but requires effort and leaves some skins stubborn. For large batches, the Thermomix steam method (see Thermomix tab) is faster and more consistent.
Thermomix
500ml
Water
For the mixing bowl steam base
As needed
Whole garlic cloves, unpeeled
Any quantity that fits the Varoma tray in a single layer
Steps
Set up steam: Weigh 500ml water into mixing bowl. Place Varoma tray in position. Heat 5 min/Varoma/Speed 1 to build steam before adding garlic.
Steam the garlic: Arrange unpeeled garlic cloves in a single layer on the Varoma tray. Steam 3 min/Varoma/Speed 1. Result: skins will be visibly separated and slightly shrunken from the clove.
Cool briefly: Remove Varoma. Let garlic cool 1 minute — just enough to handle comfortably without burning fingers.
Peel: Pinch each clove between thumb and forefinger — the skin slips off effortlessly. Discard skins. Cloves are ready to use whole, sliced, or minced.
Note: Do not exceed 3–4 minutes of steaming or the cloves will begin to cook through and soften. For large batches, work in multiple rounds — the water in the bowl can be reused for 2–3 rounds before topping up. The steamed cloves can also be refrigerated whole for up to 3 days.
Why It Works
Steam loosens the papery skin from the clove without cooking it. The brief 3-minute exposure is enough to relax the bond between skin and clove, but not enough to change the garlic's raw flavor or texture.
The result is clean, intact cloves that taste and behave exactly like hand-peeled garlic — just done in a fraction of the time.
Tips & Notes
For Large Batches
Work in rounds of 1–2 Varoma trays at a time. The water in the bowl stays hot — just reload the Varoma and repeat for 3 min each round.
Storing Peeled Garlic
Peeled cloves keep in an airtight container in the refrigerator for up to 5 days. Cover with a small amount of olive oil to extend freshness and infuse the oil simultaneously.
After Steaming
Steamed-peeled garlic is ideal for any recipe using raw garlic. Chop, slice, mince, or blend as needed — the texture is identical to hand-peeled.