Tip: Separate the entire head of garlic at once

It took me a surprisingly long time to figure out this tip. I cook with a fair amount of garlic, and was always annoyed at dealing with removing a clove or two from the head of garlic. The papery outer skin would get loose and disperse through the kitchen, or I'd pull off a small clove when I wanted a big one, etc..

Then it occurred to me that I just ought to separate (but not peel) all of the cloves at once. I store them in a ramekin in my 55°F cool storage reach-in cooler.

Now I don't hesitate to reach for a clove of garlic since they're so easy to get to!