Mincing Garlic Like a Pro | Tuesday's Tip of the Day!
When it comes to mincing garlic, use this quick (and super clever) technique to do so like a pro!
Step 1: Separate the cloves
Easiest way to do this is NOT to peel the layers one at a time. Don’t worry, we have all been there. Simply place the top of the garlic (the tip) facing down on your cutting board and use the heel of your hand – and a little upper body strength – to press down. All the cloves should separate from the head of garlic.
Step 2: Peel the garlic!
I like to use a silicon garlic roller (like this one from Sur La Table) to quickly remove the skin, but if kitchen gadgets aren’t your thing, simply wiggle the clove in your fingers until the peel releases from the clove.
Step 3: Crush the garlic!
Never try cutting something that’s rolling around your cutting board as you can easily cut yourself. To create a flat surface from which to cut from, use a metal object (without a blade, that’s right put your knife down!) to firmly smash and flatten the garlic. I like to use a bench scraper that literally scrapes (lifts/removes) items from your bench (aka your cutting board or work surface). If you don’t have one, try using any other metal object except for your knife which can both damage the knife and cut you if your hand slips (OUCH!). Bench scrapers are also sold at Sur La Table.
Step 4: Mince!
The problem I always have when mincing garlic is that it sticks to my knife and when I use my fingers to wipe the garlic from the blade, they get sticky. Annoying!!! Instead, put a little olive oil on the smashed garlic clove and then mince! The oil keeps the garlic on the board (where it belongs) and if a little does stick to your knife, your fingers won’t get sticky when you slide it off (heck, a little olive oil never hurt anyone!).
Step 5: Time to Cook!
Don’t forget to use your bench scraper to safely lift the garlic from the board. You wouldn’t use your knife after this whole conversation, now would you?
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