Fresh Minced Garlic Prep (Printable version)
Simple steps for preparing fresh minced garlic to boost taste in many dishes.
# What you need:
→ Produce
01 - 3 to 4 garlic cloves
# How To:
01 - Remove the garlic cloves from the bulb.
02 - Place a clove under the flat side of a chef's knife and gently press to loosen the skin.
03 - Remove the skin from each clove.
04 - Cut off the root end of each clove.
05 - Finely mince the garlic by running the knife repeatedly over the cloves until small and even pieces form.
06 - Use immediately for best flavor or store in an airtight container in the refrigerator for up to one day.
# Expert Advice:
01 -
- Fresh minced garlic transforms ordinary dishes into something extraordinary, and learning to do it yourself means you'll never settle for pre-jarred again
- Once you master this simple technique, you'll find yourself using it constantly—it becomes second nature, like breathing in the kitchen
- There's something deeply satisfying about taking a whole bulb and turning it into the aromatic base for your next great meal
02 -
- The biggest mistake I made early on was not crushing the clove first—it made peeling so much harder. That one step changes everything about the process, making it smoother and faster.
- Garlic releases its pungent compounds when cut, and mincing raw garlic gives you the sharpest, most alive flavor. If you prefer something milder, you can cook the minced garlic in oil for just 30 seconds before adding other ingredients—heat mellows it beautifully.
03 -
- If you find your hands smelling of garlic after cooking, rub them on something cold and stainless steel under running water—the metal reacts with the sulfur compounds and removes the smell almost magically
- The root end of the garlic clove has a slightly bitter compound, so always trim it away for the sweetest, cleanest flavor in your finished dish