Content

• Advice

• The paper-like, easy-to-tear outer crust can be peeled and removed from the garlic clove. Take care not to remove the small cloves of garlic that are hidden under the skin.
• Most recipes will specify how many cloves of garlic or garlic bulbs are needed. Otherwise, a medium sized clove of garlic will get one tablespoon of minced garlic.

Peel off the garlic. The transparent, tightly wrapped outer shell of each clove needs to be peeled off prior to processing. See how to do the following instructions:

• You can cut off the stalk at the end of the clove (where it sticks to the bulb) and squeeze the clove out of the skin gently but firmly.
• Another way is to place the blade side on top of the clove and press down firmly until the peel comes off. Then, use your hand to peel the garlic. Be careful not to crush the cloves, causing the garlic "meat" to mix with the skin.

Thinly slice the garlic clove. Thai as thin as possible. Using a sharp knife will be very effective, but since the cloves of garlic are small, you must be very careful not to cut them into your hands. Please see the following specific instructions:

• One trick chefs often use to avoid cutting in their hands is to hold the things to cut (in this case, garlic cloves) with your fingertips, curving your knuckles when pressing the cutting board.In this way, the surface of the blade will touch the knuckle, creating a distance between the knife and the tip of the finger, reducing the risk of an accident.
• For better knife control, you should hold the knife on the cutting board and gently lift the knife to cut instead of moving the knife up and down.

Slice the garlic horizontally. Turn the garlic 90 degrees horizontally and continue slicing. Again, slice the garlic into a puree. Use the same cutting technique shown above.

• When you're done, you'll have dozens (or hundreds) of small garlic cubes. Congratulations - you have just finished mincing a clove of garlic.

If desired, you can continue to hash. The longer you mince the garlic, the finer it will be, making it more flavorful and flavorful. If a recipe requires, keep moving the knife back and forth to mince the garlic until you have a puree or chopped up the remaining large pieces of garlic.

• Note, garlic finely chopped garlic that has been chopped several times to make small pieces. Garlic large pieces Garlic is minced into pieces but not pureed.

advertisement

Method 2 of 2: Chopping Garlic Without Knife

1. 

   Prepare and peel the garlic as usual. In this section, you'll learn a few alternatives to chopping garlic if you don't have the right knife. In these ways, you will also need to have the garlic clove ready as usual before you start mincing. In other words:
   • Separate the garlic bulb into small cloves.
   • Remove the peel from the garlic bulb.
   • Peel the garlic clove by squeezing each clove out of the shell or crushing it with a knife and then peeling.

2. 

   
   
   Mince garlic with a fork. An easy way to chop garlic is to use the tip of a fork. This will take a little bit of force in the hand, but it can be surprisingly effective. Proceed as follows:
   • Lay the garlic on the cutting board and use a sturdy metal fork.
   • Press the top of the fork, garlic Press down hard to push the garlic through the gaps in the fork.
   • Turn the fork and repeat in the other direction. Continue to repeat the process to get the finished product.
   • Pull off the small pieces from the fork and remove the stem from the garlic. Now the garlic is ready for use.

3. 

   Use a garlic press. Another handy tool you can use to get finely chopped garlic is a garlic press. This tool is what it sounds like: squeeze garlic into small pieces. Use the garlic press as follows:
   • Place the garlic clove in the inner metal part of the press.
   • Then squeeze the handles again. The garlic will be squeezed through the holes on the other side of the press.
   • Take out the remaining pieces of garlic on the press and add the pressed garlic. Now you can use garlic.
   • You can use a pestle and a mortar, which are just as effective.

4. 

   Use the microplane. A microplane is a small device that looks (and works) like a cheese grater. Microplane grating will give you thin slices of garlic quickly.
   • To use the microplane, simply rub garlic on the blade of a blade placed on a bowl. The slices of garlic after grating will fall into the bowl.
   • When the piece of garlic becomes too small to hold with your finger, chop it up or crush it and add the grated garlic.
5. Another way is to use a multi-function blender. Most multi-purpose grinders can be used to grind garlic. Turning the blade a few times is enough to get the puree garlic. However, since the cloves of garlic are so small, it would not make sense to use a multi-purpose blender to grind a clove of garlic, but this is a good choice if you need a large amount of minced garlic. advertisement

Advice

• The method of crushing the garlic or grating it into thin pieces (eg crushing and grating) gives a stronger flavor and flavor than traditional mincing. Note that this will easily add a strong garlic flavor to your food.
• Also keep in mind that minced garlic is more likely to burn than a whole garlic clove or large pieces of garlic.