The speedy approach (we’re not judging!) is to buy minced garlic at the store and pop it into your recipes. This works well for many recipes, but when the dish calls for chopped or grated garlic, you may be adding too much or too little, respectively.
If you’re willing to learn how to properly chop, gate and mince garlic, the different techniques will make a huge difference in the outcome of your meals. When you get right down to it, the proper method for all three ways to tango with these magical bulbs makes a huge difference!
Mincing will result in big flavor; however, grating the garlic will release the essential juices and oils and really demand your attention with every bite. Leftover bulbs of garlic can hang out in the kitchen at room temperature—plus, they’re pretty to look at in a bowl on the counter. If you have extra peeled cloves on the other hand, store them submerged in wine or vinegar in the fridge!
How to Chop, Grate and Mince Garlic Instructions
- 1 garlic
- Peel the garlic and lay the flattest side down on the cutting board. Cut the garlic into thin slices, rotate it 90 degrees and cut more thin slices. Then run your knife through the garlic until it is evenly chopped.
- Peel the garlic and lay the flattest side down on the cutting board. Cut the garlic into the thinnest slices you can manage. Let the slices fall to the board, and, keeping them in the same direction, cut them again in the thinnest slices you can. Then rotate the garlic 90 degrees and cut thinly once again. You should have tiny little pieces.
- Peel the garlic. Place the bottom of the micro-plane on the counter to stabilize it and run the clove over the grates. Be careful of your fingers because they will grate as well!
Garlic keeps longer when the tops remain attached!