Cut the root end of each clove and crush it flat on the side with a kitchen knife or chopping board to loosen the papery skin.
Remove the papery skin and place the peeled garlic cloves in a heap on the chopping board. Turn the knife sideways and scrape the blades into the garlic, creating a sticky, smooth paste. Pass the knife through the garlic to crush it and swing the blade back and forth over the garlic heap.
For cooking, braising and stewing, it is best to chop or slice the garlic so that it melts with other ingredients. Garlic can be squeezed to break the cloves, but the average cook wields a knife.
Remove the papery skin from the outside of each garlic clove before slicing it. Place the garlic between the blade of your knife and the flat side of the blade so that the garlic is compressed and the skin begins to crack. Cut the garlic crosswise with your fingertips to avoid injury.
Hold the handle of the knife with the kitchen knife in one hand and place the flat side of the knife in the clove of garlic, making sure the sharp side of the blade is facing you and that the garlic is close to the handle. Push the side of the garlic into the palm of your free hand. At this point, the crushed garlic cloves should be separated from the garlic.
Remove the homemade chopped garlic from the fridge, spoon the desired amount of 1 teaspoon of chopped garlic equals 1 medium clove of garlic) with a clean spoon and store the remaining garlic in the fridge for the next time. If you need a lot of chopped garlic for fries, salad dressings or soups, grab a handy mincer.
You can also use a mortar and pestle to turn a clove of garlic into a salted, hot paste. Place the blunt side of your knife on the pile of salted garlic and angle your blade so that you can crush it into a paste.
Peel the garlic by knocking it against a glass or glass until the skin splits open. With a firm grip on the base of a large kitchen knife, cut a thin vertical slice through the garlic leaves with the tip of a knife where the garlic attaches the roots of the garlic. Turn the knife around and make a horizontal disc in the middle of the leaves.
With the dominant hand clutching the knife and the other hand flat on the tip of the blade to keep the knife to the precise cut and stability, you begin to chop one or more cloves of garlic with a rocking motion. Continue to shake the knife and move to the left with a fan movement until your heap of garlic is crushed to the desired fineness. Examine the garlic heap for large chunks and rock the knife a few more times, as with any vegetable, before chopping it to a boil.
The fleshy part of the garlic should look white and feel firm, so it’s OK to eat. Peel the cloves with the flat side of the knife. Press the garlic cloves into the flat sides of the knife and apply pressure until they crack, then peel off the dry part.
One could argue that what matters is not so much how garlic is prepared, but how it is minced or chopped. Chopping garlic is the easiest way to crack and smooth the cloves of garlic when you peel off the skin.
Learning to peel and chop garlic is a basic skill that is useful for many dishes and recipes. We found that minced garlic would have at least the same garlic flavour and biting effect without having to run through it tens of thousands of times with a knife. Here are 4 ways to get the biggest, most scattered garlic flavor you can get.
I know many people who buy crushed oil packs with chopped garlic for this reason. If I do nothing else, I am tempted to find a way to spare myself the headaches and handshakes that it takes to chop garlic for my favorite chicken meals and pasta sauces. It happens to be the fastest and produces an intense garlic flavor.
Personally, I believe that knowing the right techniques to chop garlic is essential to transform any home cook into a versatile chef. Garlic cloves are bursting with ecstatic flavour and the iconic delicious aroma and can be used as a specific cut, and I just like them.
Jampel came to this conclusion about how to crush garlic and how to use it after a personal trip. A garlic press aims to facilitate the crushing of fresh garlic, but I have found that it is more of a mash than a mince, with the peel of the clove sticking to the press with a lot of liquid. I avoid glasses because I want my garlic to be as aromatic and sharp as possible.
In tight times, instead of reaching into a glass or pressing, use a microplane to rub the garlic and give each carnation a big hit with the flat side of a knife.
Without the help of a microscope or any other instrument, I can’t say with certainty that the microplane produces garlic cured that is different from the other, but it seems to do so. Sprinkling salt on the garlic acts like grit to break it down, so I test by letting the salt run and keeping the test similar to other samples. The amount of liquid that bleeds from the microplanted garlic is an indication that the cells have been shredded.