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How to Mince Garlic
Welcome to the kitchen. Today we're going to mince some garlic. First, I'm going to
grab my garlic out of my dark container and we're going to do that so that the air can't
get to our garlic cloves and dry them out. So, to get started, we're going to peel
our garlic and the way you can do that is just by using your hands. So we're going
to pull the tops off and just start peeling away this outer edge. It kind of makes a mess
so it helps to have a bowl nearby that we can throw our scraps into. So let's just
put those over here and keep peeling. Once you get this outer layer, it's kind of a
paper-like peel, we'll just shred those away, and when you get most of those off you'll
start to be seeing your small individual cloves in there. The best way to get your first clove
off, let's clear these out of the way, the best way to get your first clove off is to
use a knife and just stick it into the side and pop one out just like that and it opens
up for you. You're going to want to make sure you only take off the amount of cloves
that you need and you can leave the rest just intact on your bulb here and they'll stay
fresh longer. So after you clear all of your scraps out of the way, you can take your bulb
of garlic and you're going to use your knife and use the heel of your hand and pop it down.
And then we will peel away the rest of this, um, rest of the shell. And here we have a
little one. And then if it all doesn't come off you can just hit it one more time and
that kind of just pops the shell right off the outside and it peels away just like that.
So then, in order to get a nice mince, we're going to sliver our bulb of garlic first.
So we'll just sliver it just like this, and keep your fingers tucked under as well
as you can, I understand that it is small, but you want to make sure not to cut yourself.
And then you'll turn it to the side with your slivers and just come down the same way,
and you'll have a small mince. And the smaller that you want it, you can just run your knife
through it one more time. And the best way to do that is to put your top hand here and
hold on firmly on the handle and then rock it over the top. And that will give you a
nice fine mince.