Minced garlic is chopped into small pieces that spread through a sauce or filling. A knife gives you control over the texture: stop at fine pieces for a sauté, or use the recipe’s specified paste when you need garlic to disappear into a dressing.
Step by step
Peel the cloves
Separate the cloves and trim off the hard root ends. Loosen the papery skin with your fingers. If it clings, put a clove under the flat of a broad knife blade and press gently with your palm, keeping the cutting edge pointed away from you, then remove the skin.
Start with thin slices
Place a peeled clove on its flattest side. Curl the fingertips of your guiding hand inward and cut into thin slices. Work with one clove at a time until you can control the pieces comfortably.
Chop across the slices
Gather the slices into a small pile and cut across them. Regather with a scraper and repeat until the pieces are as fine as the recipe needs. Keep your free hand clear of the moving cutting edge.
Add at the right stage
Use the garlic promptly. When frying, follow the recipe’s order and stir frequently and watch closely: tiny garlic pieces can darken before larger onion or vegetable pieces are ready.
Pieces, paste and scorched garlic
If the cloves slide around, dry the board and cloves before continuing. A garlic press or fine grater gives a wetter, more crushed result than a knife. Do not substitute a paste automatically when the recipe asks for slices. Burnt garlic tastes bitter; remove it and restart that stage rather than hiding it with more seasoning.
