Hey all! Happy Tuesday! It’s time for Tuesday’s Tip with me! Let’s talk about chopping garlic.
- Trimming the ends. Use the tip of a chef’s knife to slice off the hard root of each clove. This will allow the skin to peel away more easily.
- Give it a whack! Place the garlic clove on a chopping board, cover with he flat side of the knife, with the blade facing away from you then firmly hit once with your closed hand (make sure you’ve thoroughly squashed the garlic clove, if not give it another hit! Essentially you are pressing the heel of your palm or your fist down on the knife until you feel the clove give way.
- Taking it off! Because you crushed the garlic, the skin easily slips off. Also remove and discard any green shoots. (These green shoots often have a bitter, unpleasant flavor.)
- Chop away! Gather together the peeled cloves, hold your knife by the handle, and place your other, non-dominant hand on top of the blade. Rock the knife up and down through the cloves (the tip stays on the cutting board). Chop until the garlic is the size you desire. To chop in a faster, more controlled manner, keep your hand (the one that’s not holding the knife) on top of the knife as you chop. Be careful, and always keep this hand flat, as you do not want your fingers to get caught under the blade.
But wait, there’s more…
- Add a pinch of sea salt or kosher salt to the chopped garlic. The salt will help the garlic to release its juices.
- Next rub the side of the knife against the chopped garlic, crushing and mashing the garlic against the cutting board. (
- As you crush and scrape the garlic, you’ll be smearing the garlic across the board.
- The garlic will make crunching noises as you crush it.
- Scrape up the smeared garlic from the cutting board to gather it together.
- Continue chopping and smearing until the garlic reaches a mashed up, paste-like consistency, as is as chopped up as you want it to be