Yes, the deskinning. I used the bash about in a bowl method and some of the larger cloves split slightly
usually use the sharpest of vegetable knives on a chopping board to deskin. ... after two ends are chopped not to finnickety.
suspect that fresher EU garlic, may de-skin easier , apparently most supermarkets (what I use) have platinum card chinese
you supposedly leave skin on .. can't see how skin residue would not impede a garlic press from successive cloves
Those plates/dishes will be smelly, and both this and the 'mechanical grater'
(do you really have one ? look at size) will have a lot of waste
... lol a garlic clove is 25p asda someone must be getting rich ?