Make your meal prep time faster by mastering how to peel and mince garlic quickly and safely. The flavor beats bottled garlic every time!
Looking back on my first attempts at cooking, I am surprised that I was able to put something even remotely edible on the table, considering how little I actually knew. Peeling and mincing garlic was definitely one of those things that tripped me up. I'd resort to my old, clunky metal garlic press. It would mince that garlic relatively well, but then I'd have to spend the next 10 minutes cleaning the darn thing. Of course, I could have resorted to the pre-minced bottled garlic. Hmmm...
A couple of weeks ago, an acquaintance asked me if I used the bottled garlic. I'm certain that the horrified look that crossed my face completely offended her. Don't get me wrong; I know that scooping out a dollop of pre-minced garlic makes meal prep more efficient. However, the minute of time that I save is not worth the compromise in taste. I promise that peeling and mincing fresh garlic will take you no more than a minute or two, especially when you get the hang of it. I figured this was the perfect topic for the next installment in my "How to" series.
How to peel garlic
The first thing you want to do is remove the papery skin from the outside of the garlic clove. When I first starting cooking, I tried to do this in a variety of ways - peeling with a small knife, pulling at the skin with my fingers and using those rubber rolling tubes. All left me frustrated and, inevitably, with little pieces of papery skin sticking like glue to my fingers.
The easiest way to remove that papery skin is by smashing it off. That's right, this is where you get to release all of those pent-up aggressions from the day.
Place the clove underneath the heel end of the blade of a chef's knife and pound on the smooth surface of the blade with your fist. It should just take one or two pounds to do the trick. This will not work with a small paring knife, so be sure to pull out your chef's knife for this job.
Now use your fingers to completely remove the skin.
How to mince garlic
Now that the papery skin is gone, it's time to start slicing and dicing. This process is virtually identical to the technique I showed in How to: Chop an Onion.
First, carefully make a horizontal slice through the clove. Watch those fingers!
Next, cut several parallel slices from the root end of the clove (where the woody stem is located) to the tip of the clove.
Finally, cut across the clove in the opposite direction to make small diced pieces.
The last step is to mince the garlic. Using the middle to the heel end of the blade, place the blade in the middle of your pile of diced garlic. Place your non-dominant hand on the of the blade (the dull edge) and use a rocking motion to mince the garlic with the blade. The tip end of the blade should rest on the cutting board the whole time. Sweep the accumulated garlic off the blade as needed.
That's it! A perfectly minced clove of garlic in a matter of seconds.
Recipes using minced garlic:
Chicken Stir Fry Recipe with Broccoli
Baked Teriyaki Turkey Meatballs
Healthy Lasagne with Turkey, Pesto & Peppers
How to Peel and Mince Garlic
Ingredients
- 1 garlic clove or amount needed for recipe
Instructions
Peel the garlic
- Place the clove underneath the heel end of the blade of a chef's knife and pound on the smooth surface of the blade with your fist. It should just take one or two pounds to do the trick. This will not work with a small paring knife, so be sure to pull out your chef's knife for this job.
- Now use your fingers to completely remove the skin.
Mince the garlic
- First, carefully make a horizontal slice through the clove. Watch those fingers!
- Next, cut several parallel slices from the root end of the clove (where the woody stem is located) to the tip of the clove.
- Finally, cut across the clove in the opposite direction to make small diced pieces.
- The last step is to mince the garlic. Using the middle to the heel end of the blade, place the blade in the middle of your pile of diced garlic. Place your non-dominant hand on the of the blade (the dull edge) and use a rocking motion to mince the garlic with the blade. The tip end of the blade should rest on the cutting board the whole time. Sweep the accumulated garlic off the blade as needed.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Kara
I love that you posted this! I learned how to do this in a class I took but am equally grossed out by jarred garlic. Spread the word! 🙂
Dorothy at Shockinglydelicious
You are fabulous on TV!
Looking forward to seeing you at Camp Blogaway!
Paula- bell'alimento
You are a supah-star! Love it! And Garlic ; )
Charlie
Dara:
Great to here your voice!
Have a Joyful Day!
Charlie
KalynsKitchen
I think you are ready for your own cooking show!
Sommer@ASpicyPerspective
Dara you did SUCH a great job. You are a stahhhh, girl! 🙂
Cassie
Great tutorial, Dara. The video is awesome!
Maria
I always love watching you on TV! You are a super star:)
Katrina @ Warm Vanilla Sugar
Ohhhh how I love garlic. Also, you're just the cutest on tv 🙂
Part Time House Wife
I love that someone else in the world started off with out knowing how to peel garlic too! I used to try to scrape it off with my finger nails, getting that SHARP paper jammed under neath my figer nails...not pretty or fun. I love that I have at least grown to know how to smash and peel a clove...but haven't gotten much past that 😉
I agree, the fresh stuff is a bazillion times better than bottled. I think I may have made the same face you did just reading it!
Great tutorial!