Asian Online Recipes (Cooking Guide)
Asian Online Recipes -Cooking Guide

Mincing Garlic to Make Garlic Paste

To Mince Garlic and Make Garlic Paste

Garlic paste has an even finer texture than minced garlic. Use garlic paste when you want a very smooth texture, as in a mayonnaise or in a soup or for making pesto without using a mortar with a pestle.

  • Place the side of a chef's knife on the garlic clove and give the knife a quick whack with the heel of your hand.

  • Pull off the skin. Trim the tiny root end off the peeled garlic clove. Place the garlic flat side down on the cutting board

  • If the clove is large or doesn't have a flat side, cut it in half through the root end and place the cut side down.

  • Slice the garlic lengthwise with a very sharp paring knife, leaving the slices attached at the root end.

  • Make three horizontal slices through the garlic.

  • Finely slice the garlic crosswise.

  • To crush minced garlic to a paste, place it near the edge of the cutting board and crush it, a tiny bit at a time, with the side of the chef's knife. Lean firmly on the knife with the heel of your hand.

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