Similar to ROUS’s, I don’t believe garlic stank exists.
You know what’s even easier? Whack it with the flat side of that knife you already have in your hand.
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This is the correct answer.
Doesn’t work nearly so well if you need an intact clove of garlic at the end of the peeling step.
But then, I bought my peeler tube from one of the direct-from-China retail sites and paid something like $1.38 for it.
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Check out the master’s technique at :58:
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I whack it with the side of my hand that I already have… as my hand?
No tube.
Also, it feels a lot better. It’s nice to have things in life you are supposed to hit.
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I must be doing it wrong, mine has never really worked well.
When I got pepins complete technique, I was so blown away I bought a copy for a few like minded friends.
That guy… Wow.
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Damn, I just want his knife skills.
They are just so… Deceptively simple. I brag about music and baking and all sorts of stuff, but he isn’t in a different league, he isn’t even playing the same sport 
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If the goal is not to touch the exposed clove, what are people doing with it after it has been peeled?!
Wash your hands with soap or rub a lemon or lime over them and the odor will be minimal.
Isn’t part of the joy of cooking that you can get a little dirty?
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