Videos
How to Chop (and Slice and Smash) Garlic
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).
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Comments (28)
over 2 years ago BlissfulBaker
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!
over 2 years ago amanda
Amanda is a co-founder of Food52.
Glad you like that little trick!
over 2 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. :)
over 2 years ago amanda
Amanda is a co-founder of Food52.
Thanks for the feedback!
over 2 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?
over 2 years ago amanda
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.
over 2 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.
over 2 years ago hennef7
I agree! Beautiful knife! And I would enjoy a knife sharpening tutorial as well...
over 2 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...
over 2 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!
over 2 years ago amanda
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.
over 2 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.
over 2 years ago amanda
Amanda is a co-founder of Food52.
Great -- thank you for the suggestion and explanation!
over 2 years ago kennyg
I love your rings .
over 2 years ago amanda
Amanda is a co-founder of Food52.
Thanks!
over 2 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.
over 2 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.
over 2 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!
over 2 years ago edamame2003
the meat tenderizer--i like. pounding stuff--always satisfying. those are korin knives, aren't they?
over 2 years ago amanda
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.
over 2 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.
over 2 years ago amanda
Amanda is a co-founder of Food52.
Good idea, especially since I have the dullest knives on the planet.
over 2 years ago LisaCooks
I was just thinking the same thing about a knife sharpening video...
over 2 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.
over 2 years ago amanda
Amanda is a co-founder of Food52.
Thank you for the garlic smell trick. That knife was a gift, bought in Tokyo!
over 2 years ago merrill
Merrill is a co-founder of Food52.
I always use that trick, and I find it really helps.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
whoa, cool knife! It's gorgeous. What is it?
over 2 years ago amanda
Amanda is a co-founder of Food52.
See above!