For today’s cook, how to mince garlic and how to peel garlic successfully is always a challenge. I often get asked just how do you easily remove the skin from a garlic clove as the uninitiated always find peeling garlic to be a chore. Today’s post will show you how! Garlic is such a wonderful herb. A rich, pungent, sharp and earthy flavor that imparts such a delicious aroma and taste to any dish in which it is added. Garlic is believed to have it’s origins in Central Asia from where it’s use spread to the Mediterranean and beyond.
It has been popular since ancient times as a medicine and flavoring and in folklore. We know the stories of its power to repel the evil eye and vampires. It also was used to ward off jealous nymphs said to terrorize pregnant women! Garlic can be used in sweet as well as savory dishes. I have had garlic ice cream and a caramelized garlic custard tart. Both were just delicious. For a sweet dish to use garlic and be successful the garlic needs to be caramelized before-hand. The most important thing to remember when cooking garlic, is not to brown it or it will turn bitter. Another hint, is if you have a sensitive stomach, then always remove the green ‘root’ from inside each garlic bulb as this can cause indigestion. That is, the little baby garlic shoot that you will find if you split a garlic bulb in half. The older the bulb, the more obvious this shoot will be.
I will also demonstrate how to simply and easily make a garlic paste. See the instructions below.
- 1 sharp knife.
- 1 chopping board.
- 1 pair of hands!
Method Required To Peel and To Mince Garlic
1. Place the un-peeled garlic clove on your chopping board.
2. Place the flat of the knife on top of the garlic clove and ‘smash’ down on the knife with the palm of your hand.
3. Lift up the knife to reveal the crushed clove.
4. The garlic skin will now come away easily from the clove.
5. Chop the garlic lengthways into thin strips.
6. Turn and chop the garlic strips into tiny dice. Viola! Minced Garlic!
7. To make a garlic paste – add a generous pinch of salt and with the back of the knife ‘press and smear’ the garlic into the board.
8. Viola! Garlic Paste!