Peeled Garlic in Kitchen Consumer Posted August 19, 2009 · Edited August 19, 2009 by mizducky (log) Some time in the late 1970s my father got a spritz of garlic juice in his eye from a garlic press and I don't think he's ever used one again, but ever since then I put my hand over the back of the plunger when I squeeze just in case.←When I was a kid, I was making a vinaigrette dressing for that evening's dinner salad, a frequent chore for me. I wedged a peeled garlic clove into the press as usual, squeezed and--the clove somehow shot off into space, and disappeared. I looked all over for that damn clove, with visions of it rotting and turning nasty somewhere behind the fridge. We never found it. It became the stuff of (humorous) family legend--The Clove That Never Returned.Otherwise, I loved our family garlic press--but it did seem to make some really acrid garlic flavor. I remember going "ah-HA!" when watching that episode of Good Eats that gave a rationale why. I confess I had viewed all that pre-peeled garlic in the markets with suspicion, due to iffy encounters with previous-generation products in which the peeled garlic cloves were bottled in a preservative solution that left a noticeable aftertaste. Indeed, I squinted hard at that datasheet from Christopher Ranch, not quite believing that those things weren't packaged in some kind of preservative liquid. Assured that there isn't any, I'd say that if I had some future cooking project where I was making a dish with a whole lotta garlic and/or for a large group of people, I'd probably happily resort to the pre-peeled stuff. But for my everyday use, I've gotten fast enough with the smash-clove-pop-peel method that I don't feel the need.I should add that, yeah, I'm another one of those danged Californians who has regular access to good quality fresh garlic.Edited to add: According to Wikipedia, elephant garlic is in fact not a true garlic, but a relative in the onion genus, a species variant of the leek--though tasting more more like mild garlic than leeks.