What You'll Need
- Sharpened knife
- Cutting board
- Garlic, peeled (remove all the outer, papery layers)
Instructions
- Cut off the stem at the end of the garlic clove.
- Slit the clove in half and remove any green stem that remains. This part tends to be bitter and unsuitable for cooking.
- Grip the knife with your middle, ring and pinky finger around the handle and your thumb and pointer finger around the hilt of the blade.
- Hold the garlic with your fingers curled under so that you don't accidentally cut yourself.
- Making sure the tip of the blade never leaves the cutting board, slice the garlic lengthwise into strips.
- Turn the strips a quarter turn, then chop the slices into finer pieces, occasionally wiping off garlic that has stuck to the blade. Be careful not to cut yourself.
- Chopped garlic should have a chunky quality to it (not too fine but not too coarse).
Finished Chopped Garlic
References
Trash
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Knife Fundamentals 15:37
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Knife Safety 2:14
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Serrated Edge Vs. Straight Edge 3:12
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How to Clean Knives 2:36
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How to Transport Knives 2:20
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How to Store Knives 2:38
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How to Grip a Knife 2:37
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Knife Construction and Selection 28:02
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Different Types of Knives 3:46
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How to Choose a Knife Brand 4:09
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Forged Knives 3:37
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Stamped Knives 2:26
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Different Types of Steel 3:21
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How to Select a Chef's Knife 3:47
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How to Select a Paring Knife 3:04
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How to Select a Boning Knife 3:52
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How to Sharpen Knives 18:35
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Combination Stone 6:13
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Manual Sharpener 3:46
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Electric Sharpener 3:17
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Honing Steel 5:19
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How to Cut Garlic 17:47
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How to Peel a Garlic Bulb 2:40
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How to Quickly Peel Garlic 2:20
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How to Peel Garlic 2:10
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How to Chop Garlic 2:12
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How to Slice Garlic 2:22
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How to Mince Garlic 2:39
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How to Make Garlic Paste 3:24
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How to Cut Onions 14:15
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How to Peel an Onion 2:28
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How to Dice an Onion 3:06
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How to Mince an Onion 2:52
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How to Julienne an Onion 2:18
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How to Brunoise an Onion 3:31
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How to Cut Shallots 13:28
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How to Peel a Shallot 2:30
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How to Dice a Shallot 2:31
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How to Mince a Shallot 3:11
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How to Julienne a Shallot 2:51
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How to Brunoise a Shallot 2:25
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How to Cut Potatoes 19:37
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How to Cut Carrots 20:36
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How to Cut Poultry 24:23
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How to Cut Fish 24:52
Meet Our Experts
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Eric Crowley
Eric Crowley is chef and owner of the Culinary Classroom in Los Angeles. Crowley studied at the Culinary Institute of America and trained under master chefs in Barcelona and Munich before he began teaching culinary arts in 1996. He has been featured on several Los Angeles television shows, including Good Day LA, E! Entertainment, and Your LA. Crowley has donated thousands of dollars of cooking classes to Los Angeles schools and charities, and is a mentor for the Culinary Institute of America.
Using Chopped Garlic
Adding fresh garlic to a recipe is a great way of amping up the flavor. You can roast it first or toss it in raw. Try it in garlic mashed potatoes, garlic butter, garlic bread, garlic chicken or lemon garlic gravy.
