On 2019-03-04 6:40 p.m., Julie Bove wrote:
> My attempts at mincing garlic have the makings for a sit com. I've seen
> chefs use the technique of laying a large knife flat on the clove,
> pounding on the knife to smash the clove, then quickly mincing it. When
> I try to do that, the clove goes zinging across my kitchen.
>
> If I try to slice then mince, my pieces always wind up too big.
>
> I tried two different garlic presses. One was very ineffective in that
> it would smash up the garlic but it wouldn't press out the other end. I
> would then use the tip of a knife to try to scrape out the pressed
> garlic. I would manage to get a bit, but most would be retained in the
> press. The next one was only slightly better. Both retained the stinky
> aroma of garlic. I tossed them.
>
> For some time, I used either garlic powder or some dried roasted garlic
> that I bought somewhere. But for some things, I really want to use the
> real deal. Recent attempts at mincing were no better so I bought a small
> jar of minced.
>
> Help! How do you mince the stuff!


LOL I won't bother suggesting anything. You will just come back with
the reasons they won't work for you.