How to Prepare Garlic
To prepare garlic, crush the clove with the flat of a knife to loosen the skin for peeling, then slice, mince, or grate based on how much surface area you want to expose to heat. The finer the cut, the sharper the taste and the faster it will burn in the pan.
Freshness is the only shortcut
Avoid bulbs with soft spots or dry, shriveled cloves, as these have lost their bite and turned bitter. Use firm, heavy bulbs with tight, papery skins.
- Chef's knife
- Cutting board
- Microplane or grater (optional)
What goes in.
- 1 headFresh garlic
The flat-blade crush
Lay your knife flat over the clove, handle away from you, and apply firm, controlled pressure with the heel of your hand. This snap breaks the skin's bond without pulverizing the clove into a mess.
The method.
Separate the cloves
Break the head apart by pressing down on the base or simply pulling the cloves away from the center core.
Peel
Place the clove on the board and press with the flat of your knife. The skin will split; pull it away with your fingers. Cut off the woody root end.
Slice
For chips that crisp up, cut thin, uniform rounds. Keep your fingertips tucked under your knuckles.
Mince
Cut into thin strips, then cross-cut them repeatedly. Rock your knife tip on the board, gathering the garlic back into a pile until it reaches the desired size.
Paste
Sprinkle a pinch of kosher salt over minced garlic. Drag the flat of your knife blade across the board, crushing the garlic into the salt until it turns into a smooth, oily paste.
When it doesn't go to plan.
If your garlic has a green sprout in the center, it is old; remove it, as it will be harsh and bitter.
To remove the smell from your hands, rub them against a cold stainless steel object, like a faucet or a spoon, under running water.
Store heads in a dark, dry place with good airflow, never in the refrigerator, where humidity makes them sprout.
The ones that keep coming up.
Why does my garlic turn blue in the pan?
This happens when garlic reacts with acids like vinegar or wine. It is harmless and still safe to eat, but it indicates the cloves were likely not fully mature or were stored improperly.
Should I use a garlic press?
A press works, but it creates uneven pieces that cook inconsistently and are difficult to clean. A knife is more versatile and keeps the garlic oils intact.
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