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Fresh minced garlic is a key ingredient in countless dishes and cuisines. In this clip from the Online Cooking School, Bridget Lancaster demonstrates how to quickly mince garlic cloves.
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What I do to save time is cut one end (one unbroken group of unpeeled cloves at a time- like 1/3 of a bulb) and smash the cloves one at a time. This easily separates the skin from each clove.
I was expecting a tutorial on how to puree it, which is what a chef means by mincing. No we'll just cross chop it… and not even get it small enough to call it brunoise
Physically smashing your hand into the flat of the blade can warp the blade over time. Instead just place your hand on the flat of the blade and press down firmly. Then you won't ruin the knife. Also use lots of salt and DON'T scrape up the garlic with the knife. That just prematurely dulls the blade. Instead flip the knife around and scrape with the spine of the blade.
PLEASE Stop using the edge of the blade to scrape your work area. Use the back of the knife.
If you smash them, doesnt that make them crushed garlic?
I may be the weird one here, but as long as the garlic is cooked, I'll eat whole cloves. 🙂 yum.
Usually I do just that or even roast the garlic.
I don' t think anyone enjoys taking a bite out of a big chunk of garlic. *shivers* Once I was eating a dish with gnocchi, turns out one of them wasn't a gnocchi. >.<
It's far easier to scrape the garlic into a paste by peeling, crushing, liberally applying salt and then running the flat of your knife over it until it makes a purée. Also you don't get lumps of garlic in stuff.
:28 funny! ^_^ Thx for the great tips Bridget!
ha yeah me too.
Really ? This is a lame video. Im sorry
That's awesome! I've been trying to cut my garlic into little bitty strips and then cutting them down into a mince. This looks much easier!