On Monday, March 4, 2019 at 6:40:33 PM UTC-5, 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!

And I thought I was the world's biggest klutz.

You must have access to much better garlic than I do.
About half the year I must cut the garlic in half and remove the sprout.
I'm starting to have to do that even with the garlic I grew last summer.

Once the garlic is cut in half, lay it on the flat side and smash it
with your knife.

If you don't have to cut it in half, GENTLY press on the knife until
the clove is somewhat flattened, then give it a good whack with your
fist.

Cindy Hamilton