The best way to cut garlic

The best way to cut garlic

Hate garlic? We have tried different methods and this is the best, whether you are peeling a lot of garlic or just a clove or two.

 People are sensitive to garlic. Some people cannot resist this taste and others cannot imagine a meal without it. I think garlic has its place in recipes but it's not necessary in every dish.

How to choose garlic

If you can find fresh or local garlic, grab it right away. Fresh garlic is not completely dried and still contains strong cloves, which have a milder garlic flavor than their commercial counterparts. (As garlic ages, its flavor becomes more pronounced.) Store fresh garlic in a dry area of ​​the kitchen or pantry. 

If you buy garlic at most grocery stores, look for heads that are a little heavier for their size, with strong cloves. Garlic that isn't soft, hard, or has green leaves coming off the top may be old and can mess up your recipe.


The best way to peel a little garlic
Most recipes call for only one or two cloves of garlic, which is about 1 or 2 teaspoons of minced garlic, respectively. When you only need a small amount of garlic, the best way to remove a few cloves is to use a knife.

  • 1. Separate the cloves from the garlic head. To do this, place a head of garlic on a cutting board, root side up, and crush the head against the stick with your palm. This will separate the cloves directly from the garlic head.
  • 2. Use a sharp knife to cut the roots of the cloves. 
  • 3. Place the cloves on a cutting board and place the wide end of a chef's knife on top. Gently crush the clover with the side of the knife. The garlic cloves should peel off or the skin should come off easily.

 This method works great for cloves that have to be cut or cut, since they have to be crushed. For cloves that you want to keep well, avoid crushing them with the side of a knife and discard them as soon as the roots are removed. You only need to peel a clove or two, so it won't take long!

The best way to peel a lot of garlic

 When you need a lot of garlic, such as for garlic chicken, crushing a few cloves at a time to dry them can be tedious. To find the best method for chopping lots of garlic, I tried three methods: the pot method, the microwave method, and the hot water method. 

  • Use a jar

 The jar method, also known as the bowl method, involves placing cloves of garlic in a large mason jar or between two bowls and shaking well until the skin falls off. While many cooks find this to be a good way to mince a lot of garlic.

  • Use your microwave

 Next, try the microwave method, which involves putting garlic cloves in a bowl and heating them in the microwave for 30-60 seconds, then drying them. I didn't find cloves to burn that quickly, eitherit's like cooking garlic, so it's a no-go for me.


Use hot water
My favorite method I tried was the hot water method. Of course, I had never heard of this tip before trying it, but it involves soaking garlic cloves in hot water for a minute and then draining them. And it worked! I was shocked at how quickly the skin took off.

How to use garlic

There are many ways to use garlic in recipes. If you often use this, I suggest to chop a lot of cloves and process them in a food processor until they are finely chopped. Store a bag of freshly chopped garlic in your refrigerator to use in recipes, or drop it into ice cube trays or silicone trays for serving. Freshly chopped garlic will keep for a week in the refrigerator and up to six months in the freezer. Then, whenever you need a handful of garlic, it's ready!


 1 head of garlic, separated

The knife method
 Cut the root of the garlic cloves with a sharp knife. Place the garlic cloves on the cutting board, one at a time, place the wide end of a chef's knife on top. Gently crush the clover with the side of the knife. The garlic cloves should peel off or the skin should come off easily. Repeat with the remaining garlic cloves. 

Hot water system
 Place the garlic cloves in a large heatproof bowl. Pour enough hot water to cover the cloves. Let the cloves soak for 1 minute. Peel the garlic cloves, one by one, allowing the remaining cloves to soak in the water while you clean them. 

To make ahead
Refrigerate for up to one week or freeze for up to six months.

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