Peel a garlic clove by placing the flat side of a knife over it and giving it a sharp rap with your hand or a utensil. The skin will come away easily.
If you want a subtle garlic taste, chop the cloves with a knife. Or add unpeeled cloves of garlic to soups, stews and casseroles. Putting garlic through a press or mincing it in a food processor makes the flavour considerably stronger because more oil is released.
If you don't have fresh garlic, substitute ¼-½ teaspoon garlic salt for each clove and omit ½ teaspoon salt from the recipe.
To tame your breath after a garlic-rich meal, munch fresh parsley.
