Have you ever wondered how to prepare and cut garlic? Below are 5 simple ways how to cut garlic and the 5 best garlic crusher tools. We will cover how to crush, slice, mince, press, and when and where to add in full cloves.
What are the 5 Best Garlic Crusher Tools?
- Smash
- Slice
- Mince
- Press
- Whole
When selecting garlic at the store, go for a firm bulb. Here is where you will get the most flavor. Try to avoid the garlic that looks to be separating or is sprouting. The sprout will rob some of the flavors as it grows. I do not want to say to not use this at all, because it is still edible, however, the flavor will not be as good as the whole firm bulb.
When the bulb is whole you want to keep it at room temperature. Do not immediately put it in the fridge. They can last for months in a room-temperature environment. Once you peel off a clove, you can place it in the refrigerator for about a week.
1. Smashed
Smashed garlic is perfect when making sauces. I love to smash and add to my tomato sauce, or as my family says “gravy”. It will provide flavor but not overwhelm the dish. By smashing it, you’re releasing the garlic flavor in a more mild manner. This technique is done by using a cook’s knife. Place the flat side of the knife over the garlic and firmly press down.
2. Sliced Garlic
Sliced garlic is my favorite of all the ways. It works so well in dishes that you want to see and taste the garlic. Using sliced garlic in olive oil-based dishes like Spaghetti Aglio E Olio. It also is amazing in seafood dishes like muscles, clams, and other seafood dishes you can dunk a good piece of bread in.
Using a chef’s knife and holding the garlic, very carefully slice. If you’re uncomfortable using a knife so close to your fingers, OXO makes an amazing tool to help cut garlic. This tool also has attachments and can work for other methods!
3. Minced Garlic
There are two ways to prepare minced garlic. You can rough chop or fine chop. Both are great for stuffing meats like meatballs or using in dressings. This method does release more of the flavor so you will have a more distinct garlic taste. Rough chopping will leave the garlic slightly larger in size so you will see the garlic. The fine chop will also add a ton of flavor but can also somewhat dissolve within the dish. This is all based on preference. You can’t go wrong in my opinion.
Hold your hand over the cook’s knife and chop it into small bits.
4. Pressed Garlic
Pressed garlic can be used for any and all the dishes stated above. Just understand this is the BEST way to intensify the garlic. This method releases the strongest amount of garlic flavor. It will provide a bold taste to whatever dish you choose. Pasta sauce, meatballs, seafood dishes, soups you name it! Just make sure you have a mint on hand for after your meal. Kidding not kidding.
The best way to press garlic is by using a mortar and pestle. This tool is awesome and I use it a lot!
5. Whole Cloves
So you’re not too keen on garlic. Maybe you are but the crowd you’re hosting is not. Using whole cloves to cook will be the best way then. You are not breaking the clove open to release its natural flavor therefore you will be able to provide a very mild taste to your dish.
Drizzle oil in a pan and add the garlic to simmer for a few minutes. You can then remove the garlic and continue with your recipe.
How to Cut Garlic – 5 Simple Ways
Ingredients
- 2 Whole Garlic Bulbs firm to the touch
Instructions
- Smashed Garlic – Place the flat side of the knife over the garlic and firmly press down. Do not slice and leave to cook in pasta sauces and stews for a mild flavor.
- Sliced Garlic – Using a chef's knife and holding the garlic, very carefully slice. If you're uncomfortable using a knife so close to your fingers, OXO makes an amazing tool to help cut garlic. This tool also has attachments and can work for other methods! Perfect for seafood like muscles. This method will show the garlic and you will taste for a medium flavor.
- Minced Garlic – Hold your hand over the cook's knife and chop into small bits. You can finely chop or keep larger. Depends on if you want to the garlic to melt into or or if you want to see it. The flavor for this method is more medium to strong. This is perfect for meats like meatballs, meatloaf etc..
- Pressed Garlic – Using s garlic presser or using a mortar and pestle. Smash the garlic unitl you fully recease all of its flavor. It will essentially be paste like. This can be used all recipes but please not that the garlic flavor is strong!
- Whole Cloves- If you're not a huge garlic fan but want a hint of flavor, this is your way. You are remove the outer skin but not crushing into the garlic clove. It will over a very mild flavor.
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