Fresh Garlic: YUM-E!
No jarred or granulated version can substitute for the robust aroma and delicious flavor that fresh garlic provides. I sometimes wonder why anyone uses anything else than the fresh version. It's pretty cheap, usually 3 heads of garlic go for about $1.00, give our take a few coins. But, then I think of the negative perception that some might have surrounding the topic of handling the fresh version...
Although the aroma fresh garlic provides smells delish in a meal, most people don't like their hands taking on the smell. And that darn, papery shell that surrounds those individual jewels... what a pain to peel off, right?
So, okay... I get the apprehension. I get the desire to spoon some out of a jar or utilizing a simple shake of a spice container to just not deal with it due to the aforementioned. However, I have some tricks... special thanks to my Italian grandmother, my Nonna Maria.
How To... Chop Fresh Garlic: YUM-E!
Step 1: Separate the number of cloves you want to chop from the head of garlic
Step 2: Using a large chef's knife, smash the heck out of those cloves! Yes, smash them; smash them 3 times. Take out your stress on those cloves!
*Important side note: needless to say (maybe), please be mindful of that knife's sharp edge. Note the dull side up, sharp side down.
Let's talk about how far we've come... do you see how that measly papery peel is falling off, ready to get out of your way? Plus, you just smashed your garlic! Can you give that smashing a little credit... it just took care of some of your job in chopping those cloves! Exciting, right?! That brings us to our next step...
Step 3: Using a damp paper towel, grab those smashed cloves and wipe away the peel from your garlic cloves using the paper towel. This will save your hands...
Step 4: Line up your cloves and chop in one direction creating "strips" of cloves. Turn the strips (or just turn your cutting board), and chop the other way. Then, let your knife do the work... it'll take just a minute to get to a finer mince.
Hint: keep the tip of your knife on the board, and rock the base of the knife near the handle up and down, up and down, to continue to chop the garlic to your size of choice.
Ta Da!
Chopped FRESH Garlic: YUM-E!
