How to mince garlic


Is there anything worse than biting down on a big hunk of garlic? Here's how to mince garlic properly, as demonstrated by chef Marc Bauer of the world famous French Culinary Institute.

How to mince garlic
  1. Take the head of garlic, place both hands over it, and using the weight of your body, press down on it. This will separate the cloves.
  2. Remove the root of the garlic, which is holding the clove together. This will help remove the skin before crushing and mincing it. (Sometimes the garlic germinates, you will slice it in half and find a germ in the middle and you may want to remove that..late in the season it often germinates.)
  3. Using a chef's knife, crush the garlic one clove at a time, and then the skin comes off very easily. Use the paring knife to remove the skin.
  4. Clean up the peel and clear the surface.
  5. Put the garlic cloves in front of you, crush again with the knife. Then you chop it.
  6. Using two or three fingers, put about a half pound of pressure on the tip end of the knife, while holding the back end of the knife with your other hand. Hold the bolster, the handle of the knife, by the very edge.
  7. Begin by slowly rocking the knife up and down across the cloves of garlic, then go through the pieces faster. Then crush it again with the flat side of the blade, and repeat. Repeat again until it’s all minced into tiny pieces.

Note: The bolster of the knife should be off the end of the cutting board. This allows you to have a lot more leverage and movement with the knife. Use a long chef’s knife for better action.

Transcript Hi. My name is I'm Marc Bauer. I’m from the French Culinary Institute. Today I’d like to talk about mincing garlic. I take my head of garlic. I put my whole body over the garlic and crushes it. So I remove the cloves like this. Now if you just want a clove at a time you just remove it, but uh much more dramatic that way.

So at this point I will just remove the root which is what is holding the whole clove together and this will help us in removing the skin before I crush it. So I’m just methodic in removing that root. Some people don’t go through that, but this is just a choice. For consistency I like to do that.

Now sometimes the garlic germinates. You will see you will slice it in half and you will have a germ in the middle. You might want to remove that. But this is a fresh garlic. It has been kept cool; no problem. Later in the season sometime the garlic germinates, like towards the spring. Anyway at this point I will crush it. One garlic clove at a time. What you do with that is that will allow you to remove the skin. As you remove the root, the skin will come off very easily. You can use your paring knife. It will help you to remove that skin. Okay that’s it. Clean up my station and put the garlic right in front of me.

What I will do now is I will crush it again one more time. Some people like to use salt. I just like to chop it as is. The way, the technique in cutting the garlic, mincing the garlic is holding about half a pound pressure with my left hand, holding the end of the knife with like two or three fingers. I go… so that I have a nice balance. And you go back and forth. So you go slowly first; it’s easier. Remember: one tip is to hold the very edge of the end of the knife right here. And once I’m finished I will crush one more time. And same thing. Crush it. Again you can put salt if you wanted to. So you really want to make sure that the knife, the bolster, is really off the board so you have that leverage. If you’re doing it in the middle of the board you can’t really go up and down. Here I can really move. Now, this is also when a long chef’s knife really comes in handy. You have more surface area to cut.

So I’m pretty much have my product. I’m ready. This is minced garlic.

meet theexpert
  • Marc Bauer

    Marc Bauer Master Chef, French Culinary Institute Marc Bauer is a Master Chef and Roundsman at the renowned French Culinary Institute and its popular L'Ecole Restaurant in New York City. more about this expert »

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