- 57 –
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:57Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:56
61264 - Herb and Spice Companion_001-145.indd 57 3/7/15 5:16 pm
(Text)GARLIC PREP
The method you use to prepare
garlic can have a real impact on
flavor. For example, crushing
garlic will squeeze out its sticky,
pungent juices, while a standard
mince with a knife is typically
somewhat dry and mild.
No matter what method you’re using, first separate the individual
cloves of the bulb. Then follow these simple steps to prepare garlic for
cooking:- Slice off the root end of each clove.
- Place the flat side of a chef’s knife over the clove, and press down
firmly with the palm of your hand, using your weight to flatten
the garlic. This will separate the flakey skin from the flesh. - Peel away the skin.
Then prepare as needed:- To slice: Hold a clove lengthwise between thumb and forefinger
then slice thinly along its length from one end to the other. - To chop: Slice thinly then hold the slices together in a tight pile.
Chop crosswise down the length of the clove. The finer the chop,
the juicier (and more flavorful) the garlic. - To mince: Slice thinly, chop crosswise, then gather the garlic
into a tight pile and chop finely or “mince.” Gather the minced
garlic into another tight pile and repeat for a finer, juicier mince. - To crush: After chopping garlic, sprinkle salt over it to absorb
some of the juices. Place the flat side of your knife over the
chopped garlic and press down firmly with the palm of your
hand, just as you did before. This time, use your weight to crush
the garlic to a thick paste; repeat over the entire pile. Alterna-
tively, crush garlic in a press or using a mortar and pestle.
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:57Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:56
61264 - Herb and Spice Companion_001-145.indd 57 3/7/15 5:12 pm