Ditch that mincing tool (who wants to clean that anyways), and learn how to mince garlic like a professional chef.
Tips for peeling and mincing garlic:
- Make sure you have a sharp knife on hand
- Use your thumbs to peel off the top of the garlic, and peel back the outer layer of skin until you can see the individual cloves
- Discard the peelings to keep your cutting surface clean
- Pull out one of the garlic cloves
- The best way to remove the peel, is to smush it with your knife. Lay your knife flat side down on the garlic, and tap it with the heel of your palm (stay clear of the blade).
- The clove should slide right out of the peel
- Carefully cut 2-3 “planks” horizontally through the garlic – do not cut all the way through to the stem
- Make 2-3 top-bottom cuts through the garlic forming “sticks” – make sure to not cut through the root
- Turn 90 degrees and make top-down cuts, creating chopped garlic cubes (discard the stem end)
- The chopping order produces planks, then sticks, then cubes
- Wha-la! Perfectly minced garlic!!
Pro-tip: Did you know that stainless steel such as stainless steel spoons can remove the smell of garlic from your hands? Try it out, or try this stainless steel soap!