Learn how to mince garlic with this easy step-by-step guide. Understand the process of peeling cloves and breaking them down into a fine consistency.
Peel the garlic by placing the whole bulb on a cutting board with the root side down.
Press down on top of the bulb with the heel of your hand, using your weight to separate the cloves. Use your fingers to remove the cloves from the root.
Use a knife to trim a small amount of the root and tip end of each clove.
Place the flat side of a chef's knife over the clove with the blade facing away from you. Use gentle pressure to lightly crush the clove between the cutting board to release the papery skin. Discard the skin.
Place the peeled garlic cloves in a pile on the cutting board. Place your fingertips on top of the blade near the tips. Use an up and down motion, moving side to side to chop the garlic into smaller pieces.
Continue to mince the garlic until the desired size is reached. Chopped garlic is about the size of large grains of cooked rice, minced garlic is about the size of small-grained cooked couscous.
Use the minced garlic immediately, or within 1 hour of mincing.
If not using right away, store in an airtight container in the refrigerator for no more than 6 hours.
I find that one medium clove gives about ½ to 1 teaspoon of minced garlic. Therefore three to four medium cloves yield about 1 tablespoon of minced garlic.