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I've never been a big fan of garlic presses, and I just can't quite bring myself to buy the economy-sized bottle of pre-diced garlic just yet, so that means I'm stuck chopping my own. There are a few tricks that can make this process easier though, and help prevent you (or your kitchen) from smelling like garlic for days.
First of all, peel your garlic and cut off the end part that is garbage, then place the blade of a wide knife flat on top of each individual garlic piece. With your other hand, simple hit the knife so the garlic beneath is crushed. This makes it so much easier to chop them into little pieces. and they don't roll all over your cutting board.
Also, prior to cutting the garlic, sprinkle some salt over the pieces. This not only helps to bring out the flavor of the garlic, but also soaks up some of the excess juice, and prevents your cutting board from picking up the strong odor.
Anyone else have any good tips on dealing with garlic?
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3-26-2008 @8:39AM NickTulett said... Why bother to peel first? Just crush the garlic and the skin will fall away.
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3-26-2008 @9:01AM danielle said... put the garlic in a pot with cold water and bring it up to a boil then strain it and do this 3 times..aka blanch 3 times this will take make the garlic not smell strong , so you wont smell like garlic for a week
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3-26-2008 @9:11AM S said... I'm a big fan of using my microplane grater for garlic. It gives me a nice pulp that I grate right over the pot. No cutting board needed.
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3-26-2008 @9:50AM Rob Brooks-Bilson said... Easiest way I've found to peel garlic is to put it in a bowl, put a lid on it, and shake it vigorously. The skin comes off on its own. I didn't believe it at first, but it really works:
http://www.brooks-bilson.com/blogs/food_bar/index.cfm/2007/4/13/An-Easier-Way-to-Peel-Garlic
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3-26-2008 @10:13AM Alex said... I'm with Nick Tulett - a good whack with the knife, and then snick the thick end and the skin will come away easy peasy!
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3-26-2008 @10:15AM Goob said...
One useful trick I've discovered is to smash the (peeled) garlic on the cutting board, drizzle it liberally with olive oil, and then go to town on it with the chef's knife. The oil tends to keep the bits from stick to the knife, and it all reduces to a paste quite quickly (the salt trick helps here, too). There's a bit of extra oil from this method, but I usually then toss the paste into a pan anyway, so that works out.
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3-26-2008 @10:30AM LeisureGuy said... Nick Tulett is right: cut the end off the clove (where it attached to the bulb, then crush the clove with the side of your knife without peeling it. The peel then slips off. Another tip: the healthful substances in garlic form when you crush and mince it, but they are initially unstable and if you immediately sauté the garlic they're destroyed. So let the garlic sit for 15 minutes before you heat it. This also prompts one to do all the prep work before cooking---just begin with the garlic.
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3-26-2008 @5:51PM Josh Sled said... Wet your knife before cutting = much less sticky garlic while chopping, without the (albeit minor) downside of oil.
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