Videos

How to Chop (and Slice and Smash) Garlic

February 18, 2011 • 28 Comments

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Watch as A&M make quick work of one of the peskiest of kitchen tasks (and one we find ourselves doing over and over and over).

This week's video was shot and edited by our buddy Drew Lavyne, the founder/director of Six Minute Stories and the producer of the super helpful Teach Me Sushi iPhone app -- and the new Teach Me Sushi Expert app (glimpses of both below).

Teach Me Sushi iPhone App      Teach Me Sushi Expert iPhone App

 

Jump to Comments (28)

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Comments (28)

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Phoenix

almost 4 years ago Phoenix Helix

I had already mastered smashing, mincing & pasting, but how did I miss that trick to get the skin off easily? My new favorite kitchen technique!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you like that little trick!

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almost 4 years ago megbennington

I love these 'how-to' videos -- helps novices like me learn better cooking skills! Thanks for that - and please keep them coming. :)

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for the feedback!

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almost 4 years ago Peanut

What is it about adding salt to the chopped/crushed garlic that helps it turn into a paste? Something to do with drawing the liquid out?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The salt may help draw out the juices in the garlic but I find that the salt mostly just adds a coarse element that helps break down the garlic clove.

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almost 4 years ago megcooks

Yes, I could hear the sharpness of the knife in that second demo. Now I know what my problem is!! (Though I did like the smashing technique a lot too). Great lesson. Thanks.

Audrey_and_sarah

almost 4 years ago hennef7

I agree! Beautiful knife! And I would enjoy a knife sharpening tutorial as well...

Lemon_head

almost 4 years ago BonPierce

I use the garlic twist. It keeps all the juices, in minces it fine and it cleans up under running water. I remove the paper the same way and I'll slice it in half to pick out any green, then pop as many cloves as I want into the twist. It's nice to have it all contained and then use it for as many dishes call for it.

http://www.amazon.com/GARLIC...

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almost 4 years ago tspke

why on earth are you using the blade of your knife to scrape up the garlic? every time you do that you are dulling the knife
YIKES!

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

True but it's the most efficient way to pick up garlic, which clings to the cutting surface.

With-giant-tomato

almost 4 years ago MRubenzahl

I agree -- I cringe when I see someone do that.

Amanda -- if you flip the knife and use the back edge, it works well without sacrificing the blade edge. Do this a few times and it will become an effortless habit.

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great -- thank you for the suggestion and explanation!

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almost 4 years ago kennyg

I love your rings .

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks!

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almost 4 years ago zingyginger

I'm used to doing it same way as Merrill (esp where I don't want the garlic crushed) but I can see a very therapeutic side benefit with Amanda's method. :) There's also great tool for crushing garlic - a Rösle garlic press (there are other brands but this one works the best).
http://www.amazon.com/Rosle...
Kinda pricey but it's well designed so that you only need to place a clove inside, no need to peel and it's easy to clean too. It's great for when you need a lot of chopped garlic.

With-giant-tomato

almost 4 years ago MRubenzahl

I like the Kuhn-Rikon garlic press, which is similar to the Rosle. They are both beautiful and effective.

But most of the time, I do it with the knife.

Face_hat_underpainting_1

almost 4 years ago Queen of Spoons

I'm so reassured to see that there isn't some magical set of knife skills (I have not yet attained) for chopping garlic. You just have to do it. Department of dull kitchen tasks indeed!

Eda_takoyaki_cooking

almost 4 years ago edamame2003

the meat tenderizer--i like. pounding stuff--always satisfying. those are korin knives, aren't they?

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The knife was a gift from my brother-in-law, who bought it in Tokyo. Not sure what the brand is.

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almost 4 years ago thirschfeld

Now is the time to slice that citrus on the same spot and taste it. LOL. Love it and love these videos. Knife sharpening would be a good video to do.

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Good idea, especially since I have the dullest knives on the planet.

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almost 4 years ago LisaCooks

I was just thinking the same thing about a knife sharpening video...

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almost 4 years ago obleak1

Is that a Shun knife? Also, curious if you know the little trick to remove the garlic smell from your hands. Run anything that's stainless steel under the faucet and rub your hands on it.

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you for the garlic smell trick. That knife was a gift, bought in Tokyo!

Merrill

almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I always use that trick, and I find it really helps.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

whoa, cool knife! It's gorgeous. What is it?

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

See above!