How to crush garlic (2024)

FAQs

How to crush garlic? ›

Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again.

Often recipes call for one or two cloves of garlic, crushed. Not sliced or minced, but crushed. Crushed garlic is also sometimes referred to as smashed garlic, which is basically peeled cloves that have been… crushed. Don't confuse crushed garlic with using a tool called a garlic press, that's a very different process.

The more you damage garlic's cell walls, the more sulfide-transforming enzymes you release-and with them, more pungent garlic flavor. Since crushing breaks the most cells, crushed garlic cloves taste stronger, whereas coarsely chopped or sliced garlic cloves taste milder. Intact garlic cloves are mildest of all.

Most home cooks use a crusher to prepare fresh garlic (and end up leaving a lot of the clove behind). Chefs, however, use a knife. This method produces a paste with an even consistency that distributes through the dish more easily.

Crushing the cloves releases a little of the sulfur, making the garlic flavor a little stronger. Roughly chopped garlic dials up the flavor yet again. Changing how finely you chop your garlic is one way to control the garlic flavor in your dish. You don't necessarily have to follow the recipe!

Whole, Sliced, or Minced: When to Use What

The more cells you break, the stronger the flavor — so finely minced garlic will be more pungent than smashed cloves. Sliced or crushed cloves are easier to caramelize in a little hot oil, making them sweeter in the finished dish.

Peel the garlic, place it on your cutting board, lay the tines of a fork straight across it and press down once. If any garlic sticks to the fork, swipe it back off with your finger. Rotate the fork 90 degrees and press down one more time.

Here's what I found: Knife-Minced: Once again mild, with little bits of chewable garlic that are tender and sweet. Garlic Press: Stronger overall flavor than the knife minced, with a medium burn in the throat. It's a little sweet but also a little harsh.

I never use a garlic press. Put the garlic clove on a chopping board, flatten the clove by hitting the flat edge of a knife on top of the clove. Remove the skin then keep hitting the knife to totally flatten the clove and then grind the clove under the knife until totally crushed.

Using a garlic press can help with this particular predicament as you can leave the skin on throughout the process. It's not necessary to peel the clove before placing it in the pressing chamber.

What is the 10 minute rule for garlic? ›

The 10 Minute Rule helps you to maximize the medicinal benefits of your garlic. The medicinal component of garlic is called allicin. Essentially, you want to press or chop your garlic, and then wait 10 minutes before using it.

Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again.

A sharp stainless or carbon steel chef's knife does a good job of crushing and mincing garlic—you smash the garlic with the side of the knife, then turn the knife perpendicular to the cutting board and use a rocking motion (with one hand on top of the knife) to cut the pieces to the size you want.

Once the garlic cloves are peeled, it's time to mince. For large quantities of garlic, a food processor or a blender is going to be your best bet. Process/blend your garlic cloves to your desired consistency (this could be anywhere from a fine paste to a chunky, minced consistency).