The peel is thicker and attached firmly to the root, so cutting off the root end first will save a lot of time and effort peeling garlic.
you can avoid stripping the peel into tiny sticky pieces or digging grooves into the clove while you gouge or scrape off the peel from the top or side.
this is another lifehack I would have appreciated learning years earlier.
nice garlic game!
I'm right there with you on soft garlic.
I cut off the root end of a couple bulbs, peel and pan-steam the cloves, then mash them up in a bowl with a fork and use them like an accompanying spread or dip for steaks or scallops.
I used to sautee them but that takes forever and it's easy to char the edges.
The garlic flavor is strong enough that intense steaming doesn't warp the flavor and they get soft enough to whip into a puree after 10 or 15 minutes deoending on the heat.