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How to Mince Garlic
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Lay the garlic flat on a cutting board and grab a sturdy metal fork. Press the bottoms of the tines of the fork into the garlic. Press down hard to push the garlic through the gaps in the tines. Turn the fork and repeat in the other direction. Continue repeating for a final mince.
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Method #2: Knife Smash. TMB Studio. Lay the flat side of your knife onto the clove, then either smack it or press down with your hand until the clove is flattened. Then, rock your knife blade back and forth through the smashed garlic until it's chopped into small pieces. Texture/Flavor: More rustic and rough.
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Step 1: Place a damp paper towel on your work surface then cover with your cutting board. This creates a stable surface for working. Step 2: Remove a clove or two from the head of garlic and place on your cutting board. Lay the large, flat side of your chef's knife on top of the clove to cover it.
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Give the garlic cloves a rough chop, cutting each into 4 or 5 pieces or slices. Next, hold your knife vertically and lay your free hand flat across the tip end to help stabilize it. Use a rocking.
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Set the side of your knife against one clove. Use the palm of your dominant hand to press firmly and forcefully down on the flat side of the knife. A little force is a good thing! It will release the garlic from its papery covering. Peel: Use your hands to release the papery outer covering of the garlic.
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Add ½ cup of oil and 1 TBSP of salt and pulse a few times. If you want more of a garlic paste, pulse more. Scrapes sides and pulse once again to make sure all the garlic is the size you want. Pour into prepared jars, leaving about a half inch space on the top. Top with oil.
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Grab a cutting board and knife with a nice wide blade such as a chef's knife. Once you've removed as many cloves as you need from the head of garlic, mincing requires just three simple steps: trim, smash, rock. Use the knife to trim the root end of each clove. Place each clove (or a couple of cloves at a time, after you're feeling confident.
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Turn the sliced garlic 90 degrees so that the slices run parallel to you. Steady the top of the knife with your non-dominant hand and chop the garlic with a rocking motion; the tip of the knife will never leave the cutting board, but the handle end of the knife will fan out, moving left and right and up and down over the garlic to cut it into.
