Chopping garlic, at least in my kitchen, is a fundamental skill. It’s one that took a lot of trial and effort on my part to master. Along the way I learned that a good, strong press and an equally good and SHARP chef’s knife are vital if you want to be successful chopping garlic. When to use the press and when to use the knife depends on the dish but having both handy is an absolute must.
The other key to chopping garlic is a reliable method to peel it. Contained below is my take on peeling garlic which is another key Veteran Move. And then it’s up to you and the recipe.
And, as a bonus Veteran Move, here’s advice how to quickly and easily get rid of that lingering garlic essence on your hands after getting up close and personal with it. This move works with onions and other powerful chopped, minced or generally smashed ingredients.