Learn the quickest method for how to mince garlic. Whether it’s the smash technique for small amounts of garlic or the food processor. For larger quantities, follow these steps for effortless garlic peeling and mincing to flavour up your dishes!
Variations in Garlic Preparation
Minced, Crushed, Grated, Chopped, and Sliced The preparation of garlic has subtle effects on the flavor of your dishes, but ultimately, garlic is garlic! Your choice will depend on your time constraints and preferences:
- Minced garlic: Garlic finely chopped for bold flavor, not overpowering. Great for dishes like this Mussel Risotto with Tomato or this Greek Orzo with Prawns.
- Crushed garlic: Provides smooth garlic taste, no texture. Perfect for this Spinach and Ricotta Pasta Sauce, or this Vegetable Roast Pasta Sauce.
- Grated garlic: Fast method for garlic paste, good for raw recipes like this Yoghurt Dip. For cooked dishes, mince instead of grate to prevent burning.
- Chopped garlic: Bigger pieces create a rustic texture, giving a homemade touch to cozy soups like this Tomato Lentil Soup.
- Sliced garlic: Individual slices, ideal for recipes where garlic is the star.
How to easily peel garlic
Whether you are peeling garlic to use for small amounts or have a load you like to process and keep in the fridge, each method begins with peeling the garlic. This can be done in 3 easy steps.
- Separate the cloves: Place the garlic head or bulb on a solid surface, like a counter or cutting board. Use your hand’s palm to press until the cloves separate.
- Cut off the tail: With a sharp knife, cut the end off the garlic where the roots attach to the built. Try to cut this as close to the end as possible to save as much fresh garlic as you can and minimize waste.
- Smash: Pick the cloves you’ll use, and leave others at room temperature away from sunlight. Using a large chef’s knife on its flat side, press the knife’s side on a clove, and firmly push down on the garlic with your dominant hand’s palm until the garlic crushes and the cloves separate from the skins.
- Peel: Using your hands, peel the garlic cloves away from its skin. Repeat until you have your desired amount of garlic.
Note: this is not the best method to use if you intend to grate the garlic or require intact garlic slices.
Mincing Garlic for small amounts
To begin mincing garlic you will need a sharp chef’s knife. It’s much faster and safer than using a dull one.
- Getting the garlic ready: Use the method above to peel your garlic.
- Do the fan: Take a clove of peeled garlic and position the top of your knife on the cutting board and hold the garlic in place with your non-dominant hand for stability. Keep your fingers tucked in. Hold the knife with your dominant hand. Begin chopping the garlic by gently rocking the knife back and forth in a fanning motion. Keep the tip of the knife in contact with the cutting board while fanning until you achieve finely minced garlic.
Mincing Garlic for Large Amounts
- Getting the garlic ready: Use the method above to peel your garlic
- Blitzing the garlic: Put the chunks of garlic into the food processor’s bowl. Close the lid securely. Pulse the food processor in short bursts until the garlic is finely chopped. Avoid overprocessing. Open the lid and check the texture. If needed, scrape down the sides with a spatula and pulse again. Once the garlic is chopped to your desired size, turn off the food processor. Carefully remove the chopped garlic from the bowl.
Preserving the Flavor
Store minced garlic fresh by keeping it in an airtight container and in the fridge coating it with a generous amount of olive oil. All the garlic should be coated with olive oil. You’ll have fresher garlic than store-bought pre-minced, and it’s budget-friendly. Note that storing minced garlic in the fridge will result in it turning yellow over time, it is still completely fine to use for up to a month.
Alternatively, freeze minced garlic for up to six months. Use frozen garlic in cooked dishes, noting slight texture and flavor differences.
Mincing Garlic Like a Pro
After mastering garlic mincing, level up your knife skills with these useful tips:
- Remove the germ: If you find a green sprout in a garlic clove that has been sitting in your kitchen for too long, use your knife tip to remove it. It can make the taste bitter. The rest of the garlic clove is still fine to use.
- The drag technique: Rock the blade of the knife over the garlic using your non-dominant hand to support the tip of the knife. As garlic gathers on knife edges, slide it off the knife and back onto the board to chop further. Use the flat side of the blad to then smash the garlic into the chopping board to crush it even further for a smoother consistency. Get even chopped garlic for creamy recipes like this yoghurt dip.
With these expert techniques on how to mince garlic, you’ll peel, mince, and store garlic like a chef. Elevate flavors and create gourmet dishes. Enjoy your cooking journey!
