It just takes practice...or it you prefer, put the chopped garlic in oil, with a squeeze of lemon juice if the garlic will be stored in oil..........also, the garlic Pepes uses is prepeeled garlic, like christopher ranch or something. This garlic has its pros and cons. Its drier, so it doesn't stick as much, but once you peel garlic, it starts to go south....so the prepeeled stuff is stronger tasting. If I am making a dish where garlic is front and center, like roasted garlic cloves or garlic in reduced balsamic glaze, I go throught the trouble of peeling garlic from the bulb. But, for using garlic as seasoning, I buy the pre peeled. Its close to impossible to keep up with peeling garlic in a busy, busy restaurant.