Today’s trick is a simple way to boost the flavor and depth of your cooking: freshly minced garlic.
I can’t even explain to you guys how much garlic we have on hand in our kitchen at all times! Between my flatmate and I constantly hunting out each-others’ minuscule bench space gaps, to trying to one-up the others’ latest dish, you can probably get an image of the chaos that is our kitchen in the evenings! And, with garlic being such a simple ingredient to prep, yet one that packs an enormous flavour punch, you can understand why we’re never without our favourite smelly little bulbs.
The beauty of this trick is that you don’t really need that much space or time, and you won’t need to run out to get one of those little clove-crushing-gadgets (which might I add have NEVER worked for me). For
a long time forever I’d used pre-crushed garlic in the jar that you pick up on your way past the real bulbs in the produce section. Talk about flavour sacrifice. Since I bought my first bulb of garlic and learned how easy it was to mince cloves to add to my cooking, I’ve avoided the stuff in jars and I really hope that if you’re yet to venture away from the pre-crushed garlic world that this post will help you get the tricks of the trade to get you across that line!
(word of warning though, you won’t turn back)
Welcome to the garlic dark side… AKA the only side 😉
Freshly Minced Garlic without a press
What you’ll need:
- 1 clove of garlic (or more)
- Pinch of salt
- Chopping board
- Large sharp knife
Using your chopping board and knife, slice off the harder end of the garlic and peel away the skin.
Dice the garlic as finely as you like, it doesn’t have to be perfect at this stage. Spread your diced garlic into a uniform layered smear and sprinkle evenly with the salt.
Turn your knife sideways and with force, push down and drag it along, crushing the garlic. You want to be using the flat side of the knife blade, not the sharp blade itself. The pressure from the knife is used to crush the garlic pieces, and the salt helps to draw water out resulting in a nice paste of minced garlic rather than chunkier pieces that you would get from dicing with the knife or mashing with a fork.
The trick to cooking with garlic like this is not to let it burn! If you’re frying onions and garlic prior to adding, for example veges for a stir fry, cook the onion until it’s soft or at the desired consistency and add then add the garlic towards the end because it’ll burn quick if you let it and ruin the beautiful flavor.
Give it a go, let me know how it worked out for you, what dishes you’ve been using fresh garlic in lately, and what other tips and tricks you like using in the kitchen.