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Garlic is the humble secret ingredient that transforms everyday dishes into unforgettable favorites. Mastering how to properly peel and cut garlic cloves—whether slicing, chopping, grating, or mincing—isn’t just a chef’s skill, it’s a foundation for irresistible flavor and kitchen confidence. In this guide, you’ll learn pro-tested techniques and tips for preparing garlic so you can cook with ease and add unforgettable aroma to all your favorite meals.

“Very informative and helpful. Enjoyed all the options.”

– WENDY
Overhead photo of five different garlic cuts - sliced, chopped, minced, grated, and paste.

Update: This recipe tutorial was originally published in October 2023. I made updates to the post below to include more information about preparing and cutting raw garlic.

Say goodbye to bland dinners and hello to rich, golden aroma. In this scroll-worthy culinary tutorial, you’ll learn how to prepare garlic like a chef and the expert secrets to unlocking robust, restaurant-caliber taste and endless delicious possibilities with every slice, chop, and mince:

Table of Contents

About this garlic cutting tutorial

Cutting garlic isn’t just a kitchen skill—it’s a flavor adventure. Today’s guide is for anyone who’s ever wondered how to peel and chop garlic to get the most goodness out of a bulb, without any fuss! I’m here to demystify the entire garlic preparation process and make you a garlic pro.

Imagine paper-thin slices melting into olive oil for pasta sauces, grated garlic permeating marinades with punchy flavor, or finely minced garlic infusing soups with warmth. 

In this garlic tutorial, I’ll literally start from scratch by showing you how to take a whole head of garlic and breaking it down into lovely little cloves. Then, I’ll dive into speedy ways of peeling garlic with ease. Next, I’ll show you how to slice garlic, how to chop garlic, and best way to grating and mincing garlic for maximum flavor. Plus, I share plenty of tips and tricks, various ways to use garlic, and how to properly store it.

Ready? Let’s dive in and learn how to peel and cut garlic cloves like a BOSS!

Oh, and If you’re looking to step up your garlic knowledge, check out this recipe for roasting garlic in the oven next.

Why learn how to cut garlic

  • Master Precision Cutting. With the overwhelmingly bad information out there from “home cooks” with zero actual culinary knowledge or experience, it’s easy to think chopping or mincing garlic is the only way to prepare it, and that they taste the same! But, the way you cut garlic matters—sliced garlic and garlic paste yields gentler notes, while pressed garlic packs a punch.
  • Versatile Technique. All you need is a knife or microplane, a cutting board, and this step-by-step tutorial and you’ll be a garlic master and learn how (and when!) to peel and chop garlic, slice it, mince a clove, or turn garlic into a velvety paste.
  • BIG Flavor Appeal. Garlic is a staple in the culinary world. The humble little garlic clove has the capability to transform any savory dish with its punchy aroma and rich flavor.
Overhead photo of five whole bulbs of garlic.

What you’ll need for cutting garlic

You’ll need the following ingredients for this knife skills tutorial:

  • Bulb of Garlic. Look for a firm bulb with plump cloves and no green sprouts for the best flavor. Substitute: This tutorial also works for cloves of garlic as well!
  • Sharp Chef’s Knife. Essential for clean cutting, chopping, slicing, dicing, and mincing.
  • Cutting Board. Make sure it’s clean and sturdy.

How to peel garlic

To begin on your journey to garlic goodness, you need to remove those little pungent little nuggets from the binds of their papery skin. Here’s how:

Step 1: Separate bulb into cloves. To separate the garlic cloves, place the whole garlic bulb onto a cutting board upside down, with the stem side down on the board. Place the palm of your hand on top of the bulb and press down to separate the cloves from the root end. (Tip: Wrap the entire head of garlic in a kitchen towel prior to separating the bulb – the towel will keep the papery skin from flying around your work area.)

Peeling garlic

Step 2: Peel cloves of garlic. There are two different ways you can peel garlic, depending upon your preference. Peel the cloves of garlic using one of the two methods listed below:

  • Option 1: Board and Knife (best for small number of cloves): Working with one clove of garlic at a time, lay it flat on your board. Use your knife to cut off and discard the tip (stem). Then place the flat side of your knife on top of the clove and lightly press down, barely crushing the clove and releasing it from its papery skin. Use your fingers to peel the skin away from the clove of garlic and discard the skin. Repeat the process with the remaining cloves of garlic until completely peeled.
  • Option 2: Sealed Jar or Two Lipped Bowls (best for larger number of cloves): Add all the cloves of garlic to a large jar or a metal lipped bowl. Cover the jar with a lid and seal or grab a second metal lipped bowl, flip it over and use it as a top, pinching the two lipped bowls together. If using bowls, make sure you keep the bowls clamped shut. Shake the jar or bowls vigorously for 20-30 seconds, or until the garlic peels loosen and fall away from the cloves. Discard all the loose papery skin and use your fingers to remove any stuck-on garlic peels. (Note: I personally think the jar is a much more effective and easier method.)
Action photo showing how to peel a head of garlic with the palm of your hand.

How to crush a clove of garlic

Crushing a garlic clove unlocks an allium flavor explosion! When you crush garlic, you release its potent oils and juices, intensifying its pungent aroma and creating a concentrated burst of garlicky goodness. Plus, it’s so simple to do! 

No matter how you’re using garlic (even if you plan on mincing it to bits or using whole cloves), I always suggest starting by crushing them slightly. Here’s how:

Crush Garlic. Peel the garlic according to the instructions above. Working with one clove of garlic at a time, arrange it so that the clove is flat on your cutting board. Then place the flat side of your knife on top of the clove. Place the heel of your palm on the flat side of the knife and firmly press down to crush the clove of garlic. Repeat the process with the remaining cloves of garlic until completely crushed.

Action photo illustrating how to peel a clove of garlic with the flat side of a knife.

How to grate garlic cloves

Grating garlic is like turning it into flavor-packed confetti! Remember, the more you damage the cell walls (e.g. by cutting or crushing), the more of the garlicky goodness you release. 

When you grate a garlic clove, you create tiny garlic bits that distribute evenly through your dish. It’s fantastic for recipes where you want big garlic flavor to blend seamlessly into the dish, like when you’re sautéing mushrooms, baking chicken with cumin, or making olive oil for bread dip, soups, and casseroles.

Step 1: Grate Garlic. Peel the garlic according to the instructions above. Working with either a microplane or rasp grater and one clove of garlic at time, firmly grip the clove by the root end. Press the stem end onto the microplane or grater and grate the clove just like you would a very small piece of cheese, using a firm, back-and-forth motion across the grater. Stop grating once you reach the root of the garlic clove, discarding the root. Repeat the process with the remaining cloves of garlic until completely crushed.

Overhead photo of a freshly grated clove of garlic resting on a microplane

How to slice a clove of garlic

Slicing garlic is all about adding a touch of elegance and gentle garlic flavor to your dishes. When you slice garlic, you create thin, delicate rounds that look beautiful and taste milder compared to minced or crushed garlic. It’s perfect for recipes where you want a subtle garlic presence, like sautéed peppers and onions, Italian marinated mushrooms, pasta dishes, like pasta with burst cherry tomatoes, or seafood. 

Step 1: Slice Garlic: Peel the garlic according to the instructions above. Working with one clove at a time, arrange the garlic so that the clove is flat on your cutting board with the root end closest to your non-dominant hand and the stem closest to your knife. Working left to right, use your sharp knife to make vertical cuts through the clove of garlic – slicing as thin or thick as you prefer. Continue to slice the clove, stopping once you get to the root, and discarding the root. Repeat the process with the remaining cloves until completely sliced. 

Tip: Try to vertically cut the garlic as evenly as possible.

Action photo illustrating how to slice garlic with a sharp chef's knife.

How to chop garlic cloves

Chopped garlic adds a burst of bold, garlicky flavor to your dishes. When you chop garlic, you create small, irregular pieces that release their full flavor potential. 

This is ideal for recipes where you want a strong garlic presence, like stir-fries, hearty chilis, soups and stews, like bean and bacon soups or cuban black bean recipes, or roasted vegetables. So, when your recipe calls for garlic with attitude, grab that knife and start chopping for a dish bursting with flavor!

Step 1: Slice Garlic. Peel the garlic according to the instructions above. Working with one clove at a time, arrange the garlic so that the flat side is down on the board. Then, arrange is so that the root is farthest away from you and the tip of your knife points towards the root. Working left to right and starting at the stem, use your sharp knife to make thin, vertical cuts through the clove of garlic, up to the root but not through it. 

Step 2: Rotate the clove 90-degrees so that the root end is closest to your non-dominant hand and the stem closest to your knife hand. Use your knife to make thin cuts that run crosswise (or through) your first cuts. Once all the thin cuts are made, cut off and discard the root. Repeat the process with the remaining cloves of garlic until all are chopped. 

Note: Chopped garlic is about the same size as short-grain rice. Minced garlic is cut so fine that it’s unrecognizable – however, it’s not a paste.

Best way to mince A garlic Clove

Mincing garlic turns it into teeny-tiny flavor powerhouses! When you mince garlic, you finely chop it into itsy-bitsy bits, which means you get plenty of garlicky goodness in every bite. 

This is fantastic for recipes where you want garlic evenly distributed, like in salsas, dressings, sauces, like classic Italian pasta sauces and soups, like this chicken parmigiana soup recipe, and a ton of dinner recipes, like spaghetti o recipes. Mincing garlic releases its robust flavor without any chunky surprises, so you get that perfect balance in your dishes.

Step 1: Chop. Peel and chop the garlic according to the instructions above. Once you’ve chopped all the garlic and discarded all the roots, use the heel of your knife to gather the garlic into a small pile on your cutting board. 

Step 2: Mince. Next, arrange the knife so that it fits comfortably in your hand. Place your free hand on top of the knife and then use a back and forth rocking motion to cut the garlic until its barely recognizable. Repeat the process with the remaining cloves until completely minced.

What is mincing? 

Mincing is the process of finely chopping garlic cloves into small, uniform pieces. 

Why should I mince garlic?

You should mince garlic when you want to evenly distribute its robust flavor throughout your dishes. It’s perfect for recipes where you desire a distinct garlic presence, like in salsas or when sautéing vegetables or meat. 

Action photo illustrating how to cut garlic cloves properly.

How to make garlic paste

Turning whole cloves of garlic into a paste is like wielding a flavor-packed magic wand in your cooking! Garlic paste is a concentrated burst of garlic goodness that’s perfect when you want to infuse your dishes with a rich, garlicky flavor without any chunky bits. 

It’s particularly popular in Southeast Asian curries, but can be used whenever you want a serious punch of allium flavor. Oh, and it’s a time-saver too! No need to meticulously mince garlic—just a quick grind with a pinch of salt, and you’ve got garlic paste ready to rock.

Step 1: Mince. Peel and mince garlic according to the instructions above. Use the heel of your knife to gather the minced garlic into a small pile. 

Step 2: Salt. Sprinkle a bit of kosher salt evenly over the garlic. 

Step 3: Smash. Next, arrange the knife if your hand so that it fits comfortably and use your free hand to gently hold the blunt side of the blade. Then press and scrape the sharp side of the knife against the pile of garlic, working at a slight angle to help flatten and smash the pieces of garlic. Repeat pressing and scraping until you have a smooth garlic paste. 

Note: During the process, stop occasionally and use the heel of your knife to gather the garlic back into a neat pile.

Chef expert tips for chopping garlic like a pro

Below are some of my best tips for handling fresh garlic and cutting garlic cloves like a pro:

  • Quality Garlic. Start with fresh, firm garlic bulbs. Look for ones with plump cloves and no signs of sprouting or softness. The fresher the garlic, the better the flavor. And, please note, this garlic cutting tutorial works for any size, variety, and number of garlic bulbs.
  • Store Peeled Cloves. If you want to save time, you can peel the garlic cloves in advance and store them in an airtight container in the refrigerator for up to a week.
  • Keep your Knife Sharp. Dull blades aren’t just dangerous to your safety, but they also make garlic sticky.
  • Remove Green Sprouts. If you find a green sprout inside the garlic clove, consider removing it. While it’s edible, it can have a slightly bitter taste. Just slice the clove in half lengthwise, and pop out the green sprout.
  • Use Garlic Press Sparingly. Garlic presses sure are convenient, but they produce a stronger, more pungent garlic flavor compared to other methods. Reserve their use for recipes where you want a powerful garlic presence.
  • Be Careful with the Food Processor. If you’re prepping a large quantity of garlic, a food processor can save you time. Just be sure to pulse the peeled cloves just until you achieve the desired consistency.
  • Sticky Fingers. Garlic can leave a lingering odor on your hands. To minimize this, rub your fingers on stainless steel (like your sink) or wash your hands with lemon juice or vinegar.
  • Experiment with Different Cuts. Play around with different garlic preparations in your recipes. Whether you’re crushing, grating, slicing, mincing, or turning it into paste, each method brings a unique flavor and texture to your dishes. 
  • Stay Fresh. For the best flavor, use prepared (cut) garlic immediately, or within an hour of cutting.
Overhead illustrating how to prep a head of garlic and remove the cloves from their paper skins.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

How do I peel a lot of garlic quickly?

If you’re looking to peel a large number of garlic cloves at a time, add them to a large jar, seal the jar, and shake vigorously for 20-30 seconds, or until the garlic peels loosen and fall away from the cloves. Then, discard all the loose papery skin and use your fingers to remove any stuck-on garlic peels.

However, please note, this method doesn’t work for one or just a few cloves.

Is chopped garlic the same as minced? 

No, these terms are definitely not the same thing. 

Chopping produces a larger and chunkier texture, while mincing is much finer in texture.

Think of it like this: chopped means rough or rustic cuts, while minced literally means cut beyond recognition.

How much garlic should I use?

When it comes to garlic, how much you use is all about personal preference and the dish you’re whipping up. For instance, take guacamole—it won’t need as much garlic as a 40-clove garlic chicken dish, right? It’s a flavor game, and you’re the chef in the kitchen.

So, here’s a simple rule of thumb to help you find your garlic groove:

  • For a Hint of Garlic: If you want just a gentle whisper of garlic in your dish, start with 1 to 2 cloves for a recipe that serves 4 people. It’ll add a subtle background note that won’t steal the show.
  • For a Garlicky Embrace: Craving a bit more garlic love? Go for 3 to 4 cloves for the same serving size. This will give your recipe a friendly garlic hug, noticeable but not overwhelming.
  • For True Garlic Enthusiasts: Now, if you’re part of the garlic fan club or making a dish where garlic is the superstar, don’t hold back! You can roll with 5 or more cloves for every 4 servings, and that’s where the bold garlic magic happens.

Here’s a golden cooking tip: Start with a tad less garlic than you think you’ll need. Taste your creation, and if you’re yearning for more garlic goodness, go ahead and add more. Remember, garlic can be a bit of a chameleon, with its strength varying from clove to clove, so it’s easier to build up the flavor than to dial it down if things get too garlicky.

Also, think about how you’re prepping your garlic – whether it’s crushed, minced, sliced, grated, or in that velvety paste form, and whether it’s going into your dish raw or getting cooked. These factors can make your garlic’s flavor more or less intense, so be the garlic maestro you want to be!

How much minced garlic equals a clove? 

The precise amount will depend upon the size of the actual clove you’re working with, but below are two rough “rule” to keep in mind:

  • 1 medium clove of garlic = ½ to ¾ teaspoon minced garlic
  • 1 Tablespoon of minced garlic = 4-6 medium cloves.

Can I use a garlic press?

You can. However, a garlic press will yield a paste-like texture that’s much stronger and abrasive in flavor than actual garlic paste. I recommend reserving your garlic press for applications where you want a strong, pungent garlic flavor.

What’s the difference between minced garlic and garlic that has been through a garlic press?

Mincing produces small chopped bits of garlic, while using a garlic press creates a smoother garlic paste. The choice between the two methods of cutting garlic depends on your recipe and personal preference. If you want a more uniform garlic distribution with a smoother texture, a garlic press can be handy. If you’re okay with small bits of garlic and prefer a bit of texture, mincing with a knife is the way to go.

How do I prevent garlic from sticking to my knife?

Keeping that pesky garlic from sticking to your knife can be a bit of a culinary challenge, but here are some great tricks:

  • Use a Sharp Knife. A trusty, sharp knife is garlic’s best friend. A dull knife can mash up the garlic and make it stickier, so keep that blade in tip-top shape.
  • Slice or Mince First. If you’re starting with chopping, consider thinly slicing the garlic clove first. It’s less likely to glue itself to your knife when it’s in smaller pieces.
  • Sprinkle a Pinch of Salt. Before you go all ninja on that garlic, sprinkle a little bit of salt on it. The salt can help soak up some of the moisture, making the garlic less sticky.
  • Grease It Up. A little kitchen secret–lightly coat your knife blade with a touch of cooking oil. It acts like a slippery shield between the garlic and your knife.
  • Garlic Grater Magic. When the sticking struggle gets real, switch to a garlic grater to make your life easier.
  • Chill Out. Sometimes, chilling out in the fridge is a good idea–for the garlic, that is! Pop the cloves in there for a brief chill before cutting to make it less clingy.
  • Dry the Blade. Keep your knife blade dry before you dive into that garlic. Moisture is the enemy of non-stick garlic chopping.
  • Rock and Roll. Here’s a handy technique–use a rocking motion when chopping garlic. Rock that knife back and forth while keeping the tip anchored on the cutting board to keep things from sticking.

How do I remove garlic smell from hands and boards?

You can rub the surface with lemon or vinegar and salt, or use baking soda paste. And, stainless steel helps remove the harsh smell too.

Can I prep garlic ahead of time?

You can peel the cloves ahead of time and store them in an airtight container in the fridge. But, you’ll want to wait to mince or chop garlic until right before cooking for the best flavor Unfortunately, stored cut garlic loses freshness fast.

Straight on photo of a partially peeled clove of garlic.

using garlic in the kitchen

Now that you know how to cut a garlic clove, put your culinary knife skills to good use. Almost all of my savory recipes utilize fresh garlic, but below are a few of my favorite ways to use garlic cloves if you’re looking for inspiration:

Unique serving suggestions

  • Flavor Crostinis Recipes. Rub and smear a whole clove across a freahly baked, warm slice of crusty bread for flavorful crostini and serve with your favorite dip for a heavenly duo. 
  • Make a Garlic-Lovers’ Pizza. Brush pizza dough with garlic oil or garlic butter, add plenty of thinly sliced garlic, loads of shredded white cheeses, crushed red pepper flakes, and bake until golden.
  • Add to Whipped Cream Cheese or Ricotta Cheese. Fold finely chopped and roasted garlic into creamy spreads like whipped cream cheese and whipped ricotta cheese to create a savory schmear perfect for bagels and snack boards.
  • Blend Into Hummus or Pesto. Add garlic to all your homemade hummus recipes (or just mine, wink-wink), like this green goddess hummus and jalapeno hummus. And don’t forget to use them in pestos like fresh basil pesto, sundried tomato pesto, and arugula pesto to add a fresh, aromatic punch.
  • Transform Any Potato Dish. Fold minced garlic into mashed potatoes for savory richness, layer sliced garlic into creamy au gratin potatoes, or toss whole cloves with potatoes before roasting to create irresistibly crispy mini roasted potatoes with garlic.

Storing cut cloves of garlic

  • Storage Note: Freshly cut garlic is best when you use it immediately or within the hour, before any of those flavorful sulfurous compounds can evaporate.
  • Refrigerator Storage: That said, you’re welcome to store any leftover chopped garlic in an airtight container in the fridge for up to 5 days.
  • Freezer Storage: You can store cut garlic in a freezer-safe container in the freezer it for up to a month. 
    • When ready to use, you can add frozen garlic directly to your recipes—no need to thaw. And the same thing if you stored the prepared garlic in the fridge, just use it straight from the fridge.
Straight on photo of a partially peeled garlic clove before cutting.

With your new-found garlic prepping prowess and knowledge of how to peel and chop garlic in your culinary toolbox, you’re all set to “gar-lick” the competition and add that unmistakable punchy charm to all your favorite dishes. I hope you try these techniques out and don’t forget to come back and share your garlicky goodness in the comment below!

Until next time, friends. Happy chopping—may your dishes always be stinkin’ delicious! 🧄😄

Cheyanne

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More culinary knife skill tutorials!

Step up your cheffing skills with these straightforward kitchen tutorials:

Overhead photo illustrating how to cut garlic five different ways - sliced, chopped, minced, grated, and as a paste.

How to Cut Garlic

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 5 minutes
Prep Time: 5 minutes
Servings: 15 cloves
Print Recipe Pin Recipe
Garlic is the humble secret ingredient that transforms everyday dishes into unforgettable favorites. Mastering how to properly peel and cut garlic—whether slicing, chopping, grating, or mincing—isn't just a chef's skill, it's a foundation for irresistible flavor and kitchen confidence. In this guide, you'll learn pro-tested techniques and tips for preparing garlic so you can cook with ease and add unforgettable aroma to all your favorite meals.

Equipment

  • 1 Sharp Kitchen Knife
  • 1 Clean Cutting Board

Ingredients 

Instructions

  • Separate Garlic Bulb into Individual Cloves: To separate the head of garlic, place the whole garlic bulb onto a cutting board upside down, with the stem side down on the board.
    Place the heel of your hand on top of the bulb and press down to separate the cloves from the root end.
    (Tip: Wrap the entire head of garlic in a kitchen towel prior to separating the bulb – the towel will keep the papery skin from flying around your work area.)

Peel Cloves of Garlic Using One of the Methods Below

  • Board and Knife (best for peeling a small number of cloves): Working with one clove of garlic at a time, lay it flat on your board and use your knife to cut off and discard the tip (stem).
    Then place the flat side of your knife on top of the clove and lightly press down, barely crushing the clove and releasing it from its papery skin.
    Use your fingers to peel the skin away from the clove of garlic and discard the skin. Repeat the process with the remaining cloves of garlic until completely peeled.
  • Sealed Jar or Two Lipped Bowls (best for peeling larger number of cloves): Add all the cloves of garlic to a large jar or a metal lipped bowl. Cover the jar with a lid and seal or grab a second metal lipped bowl, flip it over and use it as a top, pinching the two lipped bowls together. If using bowls, make sure you keep the bowls clamped shut.
    Shake the jar or bowls vigorously for 20-30 seconds, or until the garlic peels loosen and fall away from the cloves.
    Discard all the loose papery skin and use your fingers remove any stuck-on garlic peels.
    (Note: I personally think the jar is a much more effective and easier method than the board and knife method.)

To Crush Garlic

  • Peel the garlic using one of the methods above.
    Once peeled, working with one clove of garlic at a time, arrange it so that the clove is flat on your cutting board.
    Then place the flat side of your knife on top of the clove and place the heel of your palm on the flat side of the knife and firmly press down to crush the clove of garlic.
    Repeat the process with the remaining cloves of garlic until completely crushed.

To Grate Garlic

  • Peel the garlic using one of the methods above.
    Once peeled, working with either a microplane or rasp grater and one clove of garlic at time, firmly grip the clove by the root end. Press the stem end onto the microplane or grater and grate the clove just like you would a very small piece of cheese, using a firm, back-and-forth motion across the grater. Stop grating once you reach the root of the garlic clove, discarding the root.
    Repeat the process with the remaining cloves of garlic until completely crushed.

To Slice Garlic

  • Peel the garlic using one of the methods above.
    Once peeled, working with one clove at a time, arrange the garlic so that the clove is flat on your cutting board with the root end closest to your non-dominant hand and the stem closest to your knife.
    Working left to right, use your sharp knife to make vertical cuts through the clove of garlic – slicing as thin or thick as you prefer. Continue to slice the clove, stopping once you get to the root, and discarding the root.
    Repeat the process with the remaining cloves until completely sliced.
    (Tip: Try to vertically cut the garlic as evenly as possible.)

To Chop Garlic

  • Peel the garlic using one of the methods above.
    Once peeled, working with one clove at a time, arrange the garlic so that the flat side is down on the board. Then, arrange it so that the root is farthest away from you and the tip of your knife points towards the root.
    Working left to right and starting at the stem, use your sharp knife to make thin, vertical cuts through the clove of garlic, up to the root but not through it.
    Rotate the clove 90-degrees so that the root end is closest to your non-dominant hand and the stem closest to your knife hand. Use your knife to make thin cuts that run crosswise (or through) your first cuts.
    Once all the thin cuts are made, cut off and discard the root. Repeat the process with the remaining cloves of garlic until all are chopped.
    (Note: Chopped garlic is about the same size as short-grain rice. Minced garlic is cut so fine that it's unrecognizable – however, it’s not a paste.)

To Mince Garlic

  • Peel and chop the garlic according to the instructions above.
    Once you’ve chopped all the garlic and discarded all the roots, use the heel of your knife to gather the garlic into a small pile on your cutting board.
    Next, arrange the knife so that it fits comfortably in your hand. Place your free hand on top of the knife and then use a back and forth rocking motion to cut the garlic until its barely recognizable.
    Repeat the process with the remaining cloves until completely minced.

To Make Garlic Paste

  • Peel and mince garlic according to the instructions above.
    Use the heel of your knife to gather the minced garlic into a small pile. Sprinkle a bit of kosher salt evenly over the garlic.
    Next, arrange the knife if your hand so that it fits comfortably and use your free hand to gently hold the blunt side of the blade. Then press and scrape the sharp side of the knife against the pile of garlic, working at a slight angle to help flatten and smash the pieces of garlic.
    Repeat pressing and scraping until you have a smooth garlic paste.
    (Note: During the process, stop occasionally and use the heel of your knife to gather the garlic back into a neat pile.)

Notes

  • Garlic: This garlic cutting tutorial works for any size, variety, and number of garlic bulbs.
  • Best Flavor: For the best flavor use prepared garlic immediately, or within an hour of cutting.
  • Storage: Store any leftover chopped garlic in an airtight container in the fridge for up to 5 days.
  • Kitchen Conversion: 1 bulb of garlic will yield roughly 10-2o cloves.
  • Kitchen Conversion: 1 medium clove of garlic = ½ to ¾ tsp minced garlic. 1 TBS minced garlic = 4-6 medium cloves.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 15 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 0.1kcal    Carbohydrates: 0.02g    Protein: 0.004g    Sodium: 0.01mg    Potassium: 0.3mg    Fiber: 0.001g    Sugar: 0.001g    Vitamin A: 0.01IU    Vitamin C: 0.02mg    Calcium: 0.1mg    Iron: 0.001mg
Course: Cooking Tutorial, Culinary Tutorial, How To
Cuisine: American

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Article references

  • Gisslen, W., Griffin, M. E., & Bleu, L. C. (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons.
  • America, C. I. O. (2011). The professional chef. John Wiley & Sons.