Prepping Garlic (The Easy Way)
Updated: Sep 21
"Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic.” -Anthony Bourdain
I've heard the argument before, fresh garlic takes too much time. Today I'm about to show you a quick and easy way to peel garlic that will squash any excuses you had for using that 'vile spew' otherwise known as jarred garlic. You know the one with the perfectly minced squares, that have been shoved into a jar and stored for an innumerable amount of years, stripping the former divine bulb of flavor and dignity. Garlic is the nectar of the Gods and should be treated with respect.
Can you tell I am very passionate about garlic? Its included in almost every savory dish I make (vampires beware) and one of the reasons I think I get so many compliments and requests for my recipes. If you do end up using jarred garlic for any of my recipes, I cannot be held liable for the flavor. Trust me, this is a skill worth learning.
The knives I use are Kiwi knives and I love them! Buy them here!
This is a four step process, and fast, so don't blink!
Separate cloves of garlic from the head or bulb of garlic. If any pieces feel soft or have a green sprout, discard. Those cloves will have a a bitter or pungent flavor.
Lay chef knife flat over one clove of garlic (as seen in the second photo). Keep the blade of the knife faced away from you.
Press firmly on knife until you smash the clove.
Remove husk from clove.
From here you can chop the garlic in the way directed in the recipe you are using. For example: when frying or sautéing garlic you will want larger pieces, but for sauces or soups you will want your garlic more finely minced. If you are using a blender, food processor or immersion blender then you can just throw smashed cloves into your recipe.
Practice makes perfect so give this a try! Comment below if you've tried this or if you just love garlic. I love to see your pictures, so tag me on social media with #traditionalterra