Mincing garlic doesn't have to turn into a big mess. Here's how to do it properly:
- Peel your garlic. Check here for some easy tips.
- Cut the garlic length-wise, from root to tip. Make sure to keep the root end intact, just like when cutting the onion. The thinner the slices, the finer your mince will be.
- Turn the garlic 90 degrees and cut cross-wise. Again, the thinner the slices, the better.
- Cut off and remove the root end.
- Continue mincing (if you want a finer end product) by rocking your knife back and forth over your tiny garlic bits.
Pro tip: When mincing in step 5, sprinkle with a tiny bit of salt to prevent the garlic from sticking to your knife.
HACK 1: USE A FORK
- After you peel the garlic clove, press it between the tines of a fork.
- Scrape off the garlic goop, and press again.
- Keep pressing until desired texture is achieved.
H/T: The Kitchn
HACK 2: MICROPLANE
- Using a microplane (or the smallest option on your grater), run the peeled clove over the blades for a super-fine mush. Nom.
- Be careful! Don't microplane your fingers in with the garlic once the clove gets small.
Now go get your garlic on.
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