The Fundamentals of Garlic




  • Knife
  • Cutting board


  • Garlic


  1. The easiest way to use garlic is to cut the entire head laterally in half. These halves can be roasted or used in strained sauce. 00:23

  2. Rather than pound the garlic, use your fingers to peel and break off the individual cloves. 01:08

  3. Using your fingernail, pull back the peel at the dry end of the clove. To peel a large number of garlic heads, soak them in warm water before peeling. This will soften the peels and make them easier to remove. 01:25

  4. To mince, set the garlic on its flat edge and make small slices without cutting all the way through. Turn the clove onto the other flat edge and repeat. Then turn the clove 90 degrees and slice. This produces a fine mince, but may be challenging for beginners. 02:03

  5. For an easier way to mince, roughly chop the cloves and then add a pinch of salt to the top of the garlic pieces. Using the side of a knife, carefully smush the garlic down. The salt acts as sandpaper and helps turn the garlic into a paste. This technique is useful if you’re in a hurry or need garlic evenly distributed in a recipe. 03:00

  6. Another option for chopped garlic is to smash the unpeeled garlic clove with the side of your knife. This is a quick and easy method for a non-strained sauce recipe, as the garlic separates into small, even sections. Remove the peel and follow with a rough chop, if desired. 03:36

  7. One way to use raw garlic is to cut off one end and rub it over toasted bread. 04:13

  8. To toast garlic quickly, slice it in slivers and place it in a heated pan with olive oil. Be careful not to burn. 04:52