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“A Garlic Mincing Trick”

One of the first little bits of wisdom I learned when I decided to get serious about cooking, was how to make garlic into a paste in under 30 seconds. It was a revelation and I thought, “Wow! These are all the shortcuts that pros know!” So then I began to work in professional kitchens and was peeved to see people mincing their garlic the same way I’d done it as a “civilian”… just chopping and chopping and chopping and chopping and… it took forever.

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Soooo… I thought I’d share the revelation that I had about garlic mincing. I did it last night and it thrilled me. It never fails.

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Peel several cloves, depending on how many you need.

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Chop them roughly…

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Chop, chop…

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Chop!

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Add a copious amount of salt…

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Then chop them some more…

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Now press the side of your knife back and forth like you’re a master brickworker, moving your trowel and cement back and forth.

And in a few more seconds…

You have a lovely dollop of almost liquid garlic!

This is the road to garlic paste in under 30 seconds. I hope you are thrilled now too. Life is better with a little garlic.

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Comments

  1. This is cool, I will try this for sure.

  2. Awesome! I’m tryin this.

  3. Im in,very cool

  4. Exactly what I wanted to know!
    – How to brine; and – How to make really good pork chops. Thanks

  5. tbrincefield says:

    Wish I knew about this about 4 hours ago…

  6. Does it not get too salty?

  7. No it doesn't actually. Something about the chemistry… plus, you can add less salt to your recipe!

  8. Thad Sperry says:

    Ah yes, I am a garlic amateur soon to go pro with this instruction. So, I’ve been meaning to ask about knives. What kinds of cutting is a Santoku knife designed for? Seems quite similar to the Chef’s knife. A whole blog on knives and their designed uses would be helpful to me. Don’t know about the rest of your fan base though.

    • Love that idea, I’m going to work on it : )

      • Another trick to make it easier to peel the skin off, is to lightly squash the clove before you attempt to peel it. If you do it right, you’ll find that the skin pretty much flakes off.

  9. Donald says:

    I do pretty much the same thing. I cut the cloves into quarters or eights and put them under the flat of the knife and smack the heck out of the knife with my fist. Then I chop the crushed paste.