Place the head of garlic on your chopping board with the pointed end facing upwards.
Place the heel of your hand (or the side of a wide chef's knife/cleaver) directly over the point and, using your second hand to press down over the first, firmly press/bang the garlic and twist your hand to release the individual cloves.To avoid mess while doing this, place the head of garlic in a Ziplock bag first.
How to Peel Garlic
There's not only one "trick" or "hack" to peeling garlic with minimal time and effort, but several. I've tested 6 popular ways to peel garlic, so you can choose your favorite one. Once you have peeled garlic cloves, it's time to prepare the garlic.
How to Crush Garlic
After peeling the garlic cloves, place them flat on your chopping board and, one at a time, place the flat side of the knife over the clove.
Use the side of your fist to tap firmly on the side of the knife and smash the clove.Alternatively, you can use the bottom of a small skillet or saucepan to firmly press into the garlic.
How to Chop Garlic
Start by crushing/smashing the garlic cloves as written above and cutting off the dry stem end.
Run your knife back and forth over the garlic in a rocking motion to your desired size.
How to Slice Garlic
To slice the garlic cloves, ensure you're using a sharp chef"’s knife, and first, cut off the tough root end.
Use your non-dominant hand to hold the clove while you use the other to slice the garlic clove (crosswise or lengthwise) into thin slices (as thin/thick as you'd like).Alternatively, you can use a mandoline for perfectly even slices, but as the cloves are small, wear protective gloves and be careful.
How to Mince Garlic
Start by smashing garlic cloves (as written above) OR slicing the garlic, cutting off the tough stem end.
Run your knife back and forth over the garlic in a rocking motion until it reaches your desired consistency.A "cheat" method to mince garlic is to chuck the cloves into a mini food processor and pulse until it reaches your desired consistency.
How to Grate Garlic
Peel the cloves, then simply rub one at a time over the Microplane tool, with a dish beneath to catch the pulp. Don't grate too much of the clove, though, or you risk damaging your fingertips.You can also grate garlic from frozen if needed, though it doesn't take long to thaw.
How to Press Garlic
Throw the entire clove (no need to peel unless preferred) into the press "hopper" & squeeze, and it will naturally filter out the skins and press out the garlic paste.Just note that you'll need to scoop out the peel in-between cloves.Alternatively, there are garlic presses that are curved in shape - place the clove on your cutting board and press and roll the garlic press over it.
How to Puree Garlic
Peel the cloves and trim off the dry stem end.
Transfer them to a mini food processor or blender. Blend into a creamy puree consistency.See all the details to make and store homemade garlic puree.
Notes
Note the more you process garlic, the stronger smelling and tasting it will become. This is because garlic contains a compound called allicin that releases upon chopping. So the more you "damage" it, the more robust the flavor/smell.
Check the blog post for more information on garlic, usage recommendations, storage tips, and answers to top FAQs!