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Smashed garlic: This is what I use when I want to slow-cook garlic and flavor an oil as the base for a sauce You can eat the slow-cooked smashed cloves or discard them after they’re flavored the dish To smash garlic cloves, place each garlic clove flat on your cutting board, hold the side of your chef’s knife or a large cleaver against it, and press down on the side of the knife blade to smash the clove Alternatively, you can use the bottom of a small skillet to smash garlic cloves Minced garlic: Minced garlic is the most common form you’ll find in this book and most recipes A garlic press will do the job reasonably well and may be a good investment if you often work with a ton of garlic And you can use it with unpeeled garlic: simply throw the garlic clove, peel and all, into the hopper of the press and squeeze down, and out comes garlic paste with the skin trapped nicely behind The only problem is that this tool is essentially a unitasker†: you can’t really use it for anything else So I skip the press and grate garlic on my Microplane zester—it works just as rapidly, is easier to clean, gives you a nice clean cut, and saves on drawer space ... unpeeled garlic: simply throw the garlic clove, peel and all, into the hopper of the press and squeeze down, and out comes garlic paste with the skin trapped nicely behind The only problem is that...Minced garlic: Minced garlic is the most common form you’ll find in this book and most recipes A garlic press will do the job reasonably well and may be a good investment if you often work with a ton of... that this tool is essentially a unitasker†: you can’t really use it for anything else So I skip the press and grate garlic on my Microplane zester—it works just as rapidly, is easier to clean, gives you a nice clean cut, and saves
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