In this clip from America’s Test Kitchen Cooking School, Bridget Lancaster explains how to properly mince garlic quickly.
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https://youtu.be/8X6v42yZ4ps
"Think of someone you don't like while doing this. Very helpful." 😂 Did you mean while smashing it or cutting it up? 😂
Thank you
Please stop mistreating that poor knife
Omg i realized i miced it too slow after watching this video😭
You ruin the blade of your knife when you scrape it against the cutting board like that. Instead use the topside of your knife to scrape the board
"Think of someone you don't like when you do this, its very effective" (me: pepochrist †)
Or you can learn from Asian chef: get a Chinese vegetable cleaver (caidao)
Thank you for that knowledge.
That’s more of a rough chop than a mince
Great video and right to the point. Thank you!
0:29 I find it hard because i like everyone
Useless video
Why is it that seeing peeled garlic cloves getting minced is so satisfying for me 🤔
Thank you for the tips. Great job
I feel so dumb, why the hell have I been mincing garlic cloves one by one????
Nice!
it was that easy this whole time?!?!??
(Think of someone you don't like) 😄😄😄
"Think of someone you don't like." Which of the chefs behind her is she talking about?
Does she think about someone when mincing away? 🤔
Planning to cook
Thank you for this video! I normally use garlic powder when I'm cooking but I've never used fresh garlic but my Mom used to buy and use it all of the time and I have this dish that I would like to prepare and it calls for minced garlic sauteed in oil. Thank you!❤
I wonder what the chef in the background to the left is pondering. Seems life changing. 🤔
How do you stop the garlic from jumping? I find that when i comes to actually chopping it doesn't stay put and instead wooshes off when the blade goes through all fast like that.
I was not expecting the violence