We have a theory about why some people don’t like garlic. They aren’t mincing it fine enough and as a result their food is peppered with large nuggets of overpowering garlic. Chopped garlic is also much more likely to burn and turn acrid. Mince garlic properly into a fine consistency with our step by step guide—you'll soon see that prepping aromatic ingredients thoughtfully brings out the best in your dish.
What You'll Learn
- How to Mince Garlic
- Why You Should Invest in a Garlic Press
- The Difference Between Minced and Pressed Garlic
- Garlic Dos and Don'ts
- Kitchen Hack: Syncing Garlic and Herb Chopping
How to Mince Garlic
Why You Should Invest in a Garlic Press
The Difference Between Minced and Pressed Garlic
We recommend the use of minced or pressed garlic in our recipes. In various recipes, our tasters couldn't tell the difference between properly minced garlic and pressed garlic. While chefs may well be able to produce piles of perfectly minced garlic in no time flat, we've found that home cooks often don't mince garlic as finely as many recipes require. A garlic press produces not only a very fine mince (almost a puree) but an evenly fine mince, which ensures even distribution of flavor throughout the dish.
Garlic Dos and Don'ts
How garlic is handled can have a dramatic impact on flavor.
Kitchen Hack: Syncing Garlic and Herb Chopping
When you are making a recipe that calls for both garlic and herbs, you can combine the tasks and make both of them easier. When chopping garlic by itself, the garlic often sticks to the knife, riding up on the sides of the blade. If you chop the garlic and herbs together, the garlic sticks to the herbs, rather than to the knife.