One of the first little bits of wisdom I learned when I decided to get serious about cooking, was how to make garlic paste in 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. Here is both a video from my new YouTube series, as well as photo step-by-step so you can try it too.
How to Make Garlic Paste in 30 Seconds:
Here is the step-by-step in photos:
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.
Peel several cloves, depending on how many you need.
Chop them roughly…
Chop, chop…
Chop!
Add a copious amount of salt…
Then chop them some more…
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.
11 Comments
Frank
This is cool, I will try this for sure.
Joe
Awesome! I’m tryin this.
Rick Ruzzamenti
Im in,very cool
grandma
Exactly what I wanted to know!
– How to brine; and – How to make really good pork chops. Thanks
tbrincefield
Wish I knew about this about 4 hours ago…
Angela
Does it not get too salty?
Georgia
No it doesn't actually. Something about the chemistry… plus, you can add less salt to your recipe!
Thad Sperry
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.
Georgia
Love that idea, I’m going to work on it : )
Kevin
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.
Donald
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.