Something will always need 2 B cleaned, right--knife; glass jar; KA bowl/paddle; metal bowls; rubber
tube and/or your hands.
Personally, I favor my rubber roller tube, but another way I learned in a cooking class==>The instructor put a couple UN-peeled cloves of garlic in a Cuisinart bowl, and then pulsed it ever-so-briefly, once or twice. Then she simply picked out the bits of papery skin from inside the bowl and promptly continued using the food processor to chop up her garlic clove(s). Her hands never touched any of the raw garlic.. Don't pulse too much or you'll have a ga-zillion pieces of the papery peel to pick out.
Also, if I'm going to be fiddling with lots of garlic and/or onions--in order to keep the odor off my fingers, I typically wear a pair of latex surgeon's gloves. But if you do happen to get some smelly residue on your skin, rub your hands up and down your stainless steel faucet. That will make them smell lots better. (Remember those stainless steel soap bars that used to be for sale? Same principle at work. I have NO IDEA what that chemical reaction is all about; I just know it works! Smile.)