To mince garlic effectively, follow these steps:
- Separate and Peel the Cloves
Press down on a garlic head with your palm to separate the cloves. Take the cloves you need and lay the flat side of a knife over each clove, then press down firmly or smack it with your hand to crush and loosen the skin. Peel off the papery skin easily after this
- Slice and Chop
Place the peeled clove on a cutting board. Using a sharp knife, slice the clove thinly, then stack the slices and cut them into thin strips. Finally, chop across the strips to create small, uniform pieces
- Rocking Motion to Mince
Hold the knife with your knuckles angled forward to protect your fingers. Use a rocking motion with the knife, keeping the tip on the board, and fan the knife back and forth to finely mince the garlic until the pieces are as small as you want
- Optional: Smashing Method
Alternatively, you can smash the clove with the flat side of the knife and then chop through the smashed garlic. This releases more juices and results in a more intense flavor but is a bit messier
- Additional Tips
- Remove the green germ inside the clove if present, as it can be bitter
* To get a paste-like consistency, keep mincing and dragging the knife over the garlic until it becomes smooth
* For larger quantities, a mini food processor or a ribbon grater can speed up the process
- Storage
Use minced garlic immediately or store it in an airtight container in the fridge for up to a week or freeze for up to six months
These methods provide control over the garlic texture and flavor intensity, with knife mincing offering uniform pieces and a fresh taste, while smashing or grating releases more juices and stronger flavor
