CRUSHED GARLIC
Part One: Remove Garlic Skin
1. Break off the cloves from a garlic head.
2. Cut off the ends of each clove.
3. Place the flat side of a clove against your cutting board.
4. Use your chef’s knife with one hand holding the knife handle; place either flat side of your knife against the garlic clove; make sure that the sharp side of the blade is facing away from you and the garlic clove is closer to the handle of the knife.
5. Press down on the side of the knife blade against the garlic clove strongly with the palm of your free hand. Or just give it a punch if you have small hands like me.
6. At this point, the garlic clove is a little smashed and the skin is pretty much completely detached from the garlic.
7. Easily remove the skin with your hand.
8. Do the same with the rest of the garlic cloves.
Part Two: Chop Up The Garlic And Preserve
9. If you have an electric chopper, now is the perfect time to use it. A good blender/food processor like Ninja will work as well. Otherwise, finely chop the garlic manually.
10. Place chopped garlic in a small bowl or a small container with a lid; slowly pour extra virgin olive oil into the bowl until the garlic is completely covered by the oil. The amount of oil you use depends on the size of your garlic. Give it a gentle stir.
11. Now cover it with plastic wrapper or lid and keep refrigerated. The minced garlic can be stored for at least two weeks.
Source: delishplan.com
http://www.delishplan.com/how-to-make-minced-garlic-at-home-that-lasts-for-weeks/
Part One: Remove Garlic Skin
1. Break off the cloves from a garlic head.
2. Cut off the ends of each clove.
3. Place the flat side of a clove against your cutting board.
4. Use your chef’s knife with one hand holding the knife handle; place either flat side of your knife against the garlic clove; make sure that the sharp side of the blade is facing away from you and the garlic clove is closer to the handle of the knife.
5. Press down on the side of the knife blade against the garlic clove strongly with the palm of your free hand. Or just give it a punch if you have small hands like me.
6. At this point, the garlic clove is a little smashed and the skin is pretty much completely detached from the garlic.
7. Easily remove the skin with your hand.
8. Do the same with the rest of the garlic cloves.
Part Two: Chop Up The Garlic And Preserve
9. If you have an electric chopper, now is the perfect time to use it. A good blender/food processor like Ninja will work as well. Otherwise, finely chop the garlic manually.
10. Place chopped garlic in a small bowl or a small container with a lid; slowly pour extra virgin olive oil into the bowl until the garlic is completely covered by the oil. The amount of oil you use depends on the size of your garlic. Give it a gentle stir.
11. Now cover it with plastic wrapper or lid and keep refrigerated. The minced garlic can be stored for at least two weeks.
Source: delishplan.com
http://www.delishplan.com/how-to-make-minced-garlic-at-home-that-lasts-for-weeks/