How to Mince Garlic

If you want to mince your garlic and do not have a mincer, it is no problem at all. First, if you need only a  small number of cloves, place a whole bulb on a cutting board with the root side down. Press down on top of the bulb with the heel of your hand to loosen the cloves.  

Then, use your fingers to open and separate the cloves from the root. Now that you have individual cloves, grab as many as you need for the recipe. 

Use a knife to trim the root end and tip of each garlic clove. Place the flat side of a chef’s knife over a clove, with the blade facing away from you. 

Use gentle pressure to lightly crush the clove between the cutting board. The papery skin should be easy to peel away from the clove.

Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion until chopped or minced to the desired size.

When Should you Mince the Garlic?

It’s best to mince fresh garlic just before adding it to a dish. The more time that garlic has to break down, the more enzymes are released and the more allicin is produced. More time equals more flavor, but it can also become overpowering if left sitting too long.

Storing Your Garlic

If not using immediately, cover in a small airtight container in the refrigerator until ready to use. It’s best to use the garlic right away, or within an hour of chopping. Once the garlic sits for more than 6 hours, it can become very bitter and overpowering in the recipe.

Are Chopped and Minced Garlic the Same?

No! Chopped garlic is coarser, about ⅛-inch or larger, and has more of a bite compared to minced garlic. Chopped is good for flavoring stews, soups  or just for flavoring oil in dishes. Minced garlic is finer, around the size of small grains of couscous. Minced is better for sauces, dressings, or a dish that is sautéed and cooked quickly so that you don’t have large pieces lingering, like stir-fries.

The Best Way to Chop Cilantro

Fresh cilantro is often very sandy, so it’s best to clean it as soon as you get home from the grocery store.  Change the water once or twice and wash again, until no more grit remains. As soon as the cilantro is washed clean, spin in a salad spinner. Alternatively, drain it in a large sieve and shake off the excess water. Now, on to the fun part! If you’re wondering how you cut cilantro or how to cut up cilantro, read through the steps below.

1. Place the cilantro bunch on the cutting board. Wash the cilantro and grab a handful. Pinch the stems together like you would a bouquet of flowers. Lay it on a cutting board.
2. Slice off the long stems. Right where the leaves start to grow, cut off the woody stems, and discard.
3. Chop the cilantro. Cutting from one end of the bunch to the other while using a rocking motion with the knife.
4. Stop when you have reached desired consistency. When it is chopped to your liking (either roughly or finely chopped) it is all ready to go!

If you are in the mood for some different types of chicken recipes our Chicken Biryani is always  a family favorite. 

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