How to Slice Garlic

Crushing or Mincing Garlic releases more essential oils than just slicing the Garlic. The more oil released, the stronger the flavor. Cooked Garlic has a much softer and sweeter flavor than raw Garlic, which can have a bit of a bite if too much is used.

Step1
Step 1: Peel the Garlic cloves. (See Here)

Step2

 Step 2: Trim off the end of the Garlic clove, being careful to cut off as little as possible using the tip of a Paring Knife. (These green shoots often have a bitter, unpleasant flavor.) 

Step 3:  Cut the Garlic cloves base lengthwise, one or two slices, this will give some stability to the Garlic Clove  if necessary.  

Step4 (Coming Soon)

Step 4: You can Use a chef’s or a paring knife, with the Claw Method. (See Here)

 Put the peeled clove on its flattest, most stable side, and slice away.

We usually start slicing our Garlic from the root end, working our way toward the tip, but this is really a matter of personal preference. When you've sliced about Three quater through the clove (or Near the end), it's a good idea to roll the clove over to the flat side for a more secure grip as well as stability, and then finish it off.  

Step5

 Step 5: As you slice, hold the Garlic clove carefully with your fingers, to keep it from moving around.

Take your time and cut slices as thick or thin as you want them to be. 

Tips:

1. If slicing multiple Garlic cloves, peel them all (and remove all the green shoots as per above) before you start slicing.

2. You can use a Garlic Mandolin or any Mandolin, or even a Grater Type Ribbon (either Medium or Large) if your knife skills aren't that great.

 Some People even uses Razor Blade (as seen in the movie Goodfellas), I will not argue on any methods that’s not the purpose of this blog.

3. If you usually crush the clove keep in mind that it's difficult to slice afterwards, so resist the temptation to smash here.  

Personal NOTE:

There is other method for Slicing Garlic, i do not mentioned them in this post as they damage Garlic Clove hence defeat the purpose of Slicing it, better Chopping or Crushing it then.

The question today is: Why would I troubles Myself slicing the Garlic?

How to Chop Garlic

Chopping Garlic should be a quick process to ensure it doesn't oxidize and take on bitter flavors. The quicker you chop, the more likely you'll be to avoid the strong smell of Garlic that fingers and cutting boards often take on after Garlic has been chopped

You could chop all the Garlic and store it in a sealed container with olive oil. This way it is always ready for any recipe immediately. Also, the infused oil can be brushed on your bread for amazing Garlic Bread. This method is simple, quicker, and developed to work well with all sizes of Garlic Cloves, the down side to it, is simply the quantity You could do at a time.

 

 

• Once you have a peeled Garlic Clove, (Please see Here) cut it into two lengthwise, then remove, discard any green shoots. (These green shoots often have a bitter, unpleasant flavor).

 

 

• Place an individual Garlic Clove with the flattest side down on the cutting board. hold Your Chef knife Upside down as shown above.

 

 

• With Your blade slightly inclined just slice into the clove while holding it firmly with your other hand.

 

 

• Holding firmly with your other hand will help with big clove as they may split. (See Here under The Claw)

 

 

• Continue to finish the mincing, (Please see Here).
Put the knife on the side of the Garlic furthest from yourself. Position the top of the blade so that it sits under your hand with the blade lining up to the middle of your fingers. Keep your hand firm and steady; your thumb should be out and away from the blade. With quick chopping movements, raise the handle of the blade up, and then down into the Garlic.

 

 

• Repeat this step over and over again; chopping different areas of the Garlic, until the Garlic has reached a size you are happy with.

 

A little Garlic makes everything better!

 

Personal NOTE:

 

There is other way to chop the garlic, that i did not mentioned in this post as they either damage Garlic Clove or are to time consuming to my liking.

 

The question today is: Do I need a Food Processor?

 

The 5 Ways to Peel Garlic

Peeling a Garlic Clove isn't that difficult -- here are a few easy ways to do it.

There are records in Sanskrit, literally thousands of years old that show Garlic’s use as a medicine. Basically before doctors said “take two aspirin and call me in the morning,” they said, “take some Garlic”.

The Garlic is native from central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. Other parts of the Garlic plant are also edible like the leaves and flowers are sometimes eaten. They are much milder in flavor than the Bulb (Head)s, and are most often consumed while immature as they are Still tender.

A fresh Bulb (Head) of Garlic can be found easily and it is not expensive. Stored in a cool dry and dark place, the Garlic should last up to ten weeks.

I did not thought that a picture of whole Bulb (Head)s of Garlic is necessary, hence i skipped it, in the event You really do not know how it looks like do please use Your favorite search engine to find one.

But o can tell You that in average the Garlic Bulb (Head) is made up of approximately 10-16 cloves.

The following Starting process applies to all the methods hereunder
Place the Garlic Bulb (Head) on a board, and apply pressure with your fist. The Garlic Bulb (Head) should cracks so that you can then remove each cloves from it.
 

• Cracking Method
This is to me the most efficient, natural (without altering) and fun ways to remove the peel from a clove

 

Place a Clove on a board, and gently press the Garlic with your fist, until You hear a crack (PoP).

                                        There You can see the Garlic Clove Cracked.

                                              Cut the root end off  with a knife.

                                 Twist and the skin should slide easily, Then remove it.

• Crushing Method
Place a clove on a board, and gently slam it with the flat side of a Chef knife. Be sure the sharp edge of the knife is pointed away from you.
Place the side of a knife over the clove of Garlic and apply pressure. If need be, tap the flat side of the knife with your fist.
The skin should burst so that you can then remove it.

• Water Method
Soak the Garlic in cold water for five minutes, making sure it is fully submerged, (You can put a plate or cover small enough on top).
Remove from the water. Cut off both extremities then peel using Your hand

• Microwave Method
Put the Garlic Clove in the microwave for 5-10 seconds. Once out from the microwave, cut the root end off  with a knife and the skin will slide easily.

• Garlic Peeler Method
Lastly you can roll the Garlic Clove with a special tool called a "Garlic skin removing tube" or "Garlic Peeler". This tube is a soft silicone a bit like "Cannoli Pastry Shell". They do cost a bit, so compared to just using the above methods it is considered expensive when you could just use a knife.

They are however easy to use, just add one or two cloves in the Tube and roll it on the table, the skin magically slips off the clove. Remove all skin and waste, and You are done.

The choice is yours!