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Julie Bove[_2_]

"tert in seattle" > wrote in message
...
> writes:
>>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!
>
>
> against my better judgement...
>
> the end of the clove where you pulled it off from the head, slice that
> off, just a bit, don't be wasteful!
>
> then slice through the clove lengthwise, whichever way makes more or
> less symmetrical halves
>
> place a half clove sliced-end down - if the skin hadn't come off from
> the first two steps, when you now crush it (please - do not pound, this
> isn't meat) the skin should come off easily
>
> then mince away

Thanks! If I'm doing a lot, I use Martha Stewart's method to remove the
skins. Put in a metal bowl. Top with a metal bowl of the same size and
shake. You have to hold the bowls close together.

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