On 3/4/2019 5:40 PM, 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!

*I lay the knife over the clove before I peel the last layer of skin ,
keeps it from skating away . Smash it pretty hard , then just skin it
and chop it fine .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !