How to mince a garlic

how to mince a garlic

Oct 03,  · To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop. Jan 05,  · One easy way to mince garlic is with the tines of a fork. This requires a little arm strength but works surprisingly well%(49).

Subscribe Register Login. Minced garlic is used in almost every savory recipe! Learn how to mince garlic perfectly with our tips and tricks. I LOVE garlic. In fact, I consider it an essential ingredient. Nothing smells better than minced garlic cooking on the stove. So read on and get started mincing!

When choosing a bulb of garlic look for ones that are firm, plump and have dry skins. They how to mince a garlic be stored in a dry open aired section of the produce department.

If you just need a few cloves, simply remove the desired number from the larger how to breed ocelots in minecraft. Using the side of the kitchen knife press firmly down on the cloves to loosen the clove from the peel. Can I use garlic when a green root has begun to form?

As long as the how to mince a garlic part of the garlic looks white and feels firm it is still ok to eat. Slice the clove and remove the small green root as it is a bit bitter. How to measure minced garlic? Many recipes will ask for a certain measuring amount such as 1 tsp of minced garlic other recipes will state for you to use a certain number of cloves.

What can I use instead of fresh garlic? If you do not have a bulb of fresh garlic you can use other types of garlic.

For 1 clove of garlic, you can use any of the following:. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Your email address will not be published.

I love mincing garlic!! Not sure why! I only mince it this way! Garlic is one of how to mince a garlic favorites to add to most dishes. This is the best way to mince it for sure! Such a easy way to peel and mince your garlic! Very good. Friend's Email Address. Your Name. Your Email Address. Send Email. Skip to content Subscribe Register Login. Sign Up Now. How to Mince Garlic. Save Recipe Rate Pin Print. Prep Time 5 minutes. Total Time 5 minutes.

Calories 4 kcal. Author Lil' Luna. Equipment Knife. Ingredients garlic cloves. Peel the skin off the garlic cloves. Mince the garlic using any of the following methods:. Knife and cutting board: Use a large chefs knife to cut the cloves into small pieces. Garlic press: Place the peeled cloves in a garlic press.

The garlic will be forced through the holes. Clear the scraps from the inside of the press and repeat as needed. This is a handy way to grate the garlic right over the pan. Nutrition Facts. Calories 4 Calories from Fat 9. Making this Recipe? Tag Us!

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Everything is Better with Minced Garlic!

Mincing garlic is a fundamental skill that all cooks should learn. Whether you prefer using a garlic press or a knife, we'll teach the basics & key tips. Sep 27,  · Place the peeled garlic cloves in a pile on the cutting board. Place your fingertips on top of the blade near the tips. Use an up and down motion, moving side to side to chop the garlic into . Apr 13,  · Ways to Mince Garlic. There are several ways to do it! Here are our top ways to mince garlic. Knife and cutting board: Use a large chefs knife to cut the cloves into small pieces Garlic press: Place the peeled cloves in a garlic press. The garlic will be forced through the holes.

Last Updated: March 4, References Tested. To create this article, 15 people, some anonymous, worked to edit and improve it over time. The wikiHow Video Team also followed the article's instructions and verified that they work. This article has been viewed , times. Learning how to properly individual garlic is a fundamental kitchen skill that will pay off for a wide variety of dishes.

Luckily, learning good mincing technique only takes a few minutes! With a little practice, you'll soon be adding flavorful minced garlic to your favorite savory recipes like an expert chef. Be careful as you handle the knife, and fold your fingers so your knuckles, not your fingertips, are facing the blade. Slice the garlic again crosswise. Did this summary help you? Yes No. Random Article. Home Random Courses Terms of Use. We use cookies to make wikiHow great.

By using our site, you agree to our cookie policy. Cookie Settings. How to Mince Garlic. Explore this Article methods. Tips and Warnings. Related Articles. Article Summary. Method 1 of Free the individual cloves from the bulb. You can't mince garlic until you prepare the cloves for use. Start by using the palm of your hand to press down firmly on the bulb. The individual cloves will separate from each other as gentle pressure is applied.

The loose outer skin, which has a brittle papery appearance and texture, can be pulled off and discarded to get to the cloves. Take care not to discard small cloves of garlic that may be hidden within the peel. If not, one medium-sized clove usually gives about one tablespoon of minced garlic. Peel the cloves. The tight, transparent skin around each clove needs to be removed prior to its use in cooking. There are a few different ways to do this.

See below: One way is to cut off the hard stem end of the clove where it attached to the garlic bulb and squeeze the clove out from its skin using gentle, but steady, pressure.

Another is to place the side of the knife blade on top of the clove and press down firmly until you feel the skin release. Peel the skin off with your fingers. Take care not to smash the clove completely, which may cause the clove "meat" to mix with the waste. Slice the entire garlic clove lengthwise. The thinner the slices, the better. A sharp knife will help greatly here, but since garlic cloves are so small, extra care must be taken to avoid cutting yourself.

See below: One trick chefs use to prevent cutting accidents is to hold the thing they are cutting in this case a clove of garlic with their fingertips, putting a bend in their knuckles as they press it into the cutting board.

This way, the side of the knife rests against the knuckle, leaving a gap between it and the tips of the fingers, making an accident less likely. To get better control over the knife, hold it against the board and use a rocking motion to slice the garlic, rather than moving it up and down.

Slice the clove crosswise. Turn the clove 90 degrees and slice it once more. Here, again, thin cuts across the layers will produce a finer mince. Use the same slicing technique as before. When finished, you should be left with dozens or even hundreds of tiny garlic cubes.

Congratulations — you've just minced a clove of garlic. If desired, keep mincing. The more you mince a clove of garlic, the more tiny pieces you'll get, which will give you greater flavor and aroma. If the recipe calls for it, keep running your knife back and forth over the pile of minced garlic to achieve a finer cut, or to eliminate any large pieces that may remain. As a reminder, finely minced garlic is garlic that's been minced a lot into many tiny pieces.

Coarsely minced garlic is garlic that's been minced into just a few big pieces. Method 2 of Prepare and peel the cloves as normal. In this section, you'll learn a few alternative ways to mince garlic if you don't have a knife handy. For each of these, you'll want to prep the garlic cloves as normal before you start mincing. In other words: Separate the correct number of cloves from the bulb. Discard leftover bulb skin.

Peel the garlic by squeezing each clove out of the skin or crushing it with a knife and peeling the skin off. Try mincing with a fork. One easy way to mince garlic is with the tines of a fork. This requires a little arm strength but works surprisingly well. To do this: [4] X Research source Lay the garlic flat on a cutting board and grab a sturdy metal fork.

Press the bottoms of the tines of the fork into the garlic. Press down hard to push the garlic through the gaps in the tines. Turn the fork and repeat in the other direction. Continue repeating for a final mince. Wipe the scraps off of the fork and pick the stem nub out of the minced garlic.

It's now ready to use. Try using a garlic press. Another handy tool you can use to prepare garlic is called a garlic press. This device does what its name suggests: presses garlic into a crushed-up paste. To use a garlic press: [5] X Research source Place the clove inside the inner metal part of the press.

Squeeze the handles. The garlic will be forced through the holes on the other side of the press. Scrape the scraps out and combine with the garlic material that was forced through the press. The garlic is now ready to use. Another device that works similarly is the mortar and pestle. Try microplaning. A microplane is a small device that looks and works like an extra-fine cheese grater. Microplaning a clove of garlic slices it into razor-thin slices fairly quickly.

To use a microplane, just rub the garlic against the blades over a bowl. The thin, wet slices will fall through the microplane into the bowl. When the garlic gets too small to microplane without hurting your fingers, just chop it up or crush it and combine with the rest.

Alternatively, use a food processor. It's worth noting that almost any food processor device should be able to mince garlic as well. Pulsing the blades just a few times should be enough to achieve a good mince. Since garlic cloves are so small, it can be a pain to assemble a food processor just to mince one, but this is a good choice if you need to mince many for a larger recipe.

Place your knife on the potato blade down. Forcefully push down on the knife, holding by the handle. Be careful to keep your fingers away from the knife blade. Do this until the potatoes are the size that you want them to be. Not Helpful 7 Helpful 6.

Include your email address to get a message when this question is answered. By using this service, some information may be shared with YouTube. Methods that crush the garlic or get extra-thin slices i. Helpful 0 Not Helpful 0. Note also that finely-minced garlic tends to burn easier than whole cloves or coarse minces.



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