How to Mince Garlic (and Make Garlic Paste)

To mince garlic, crush and peel the clove, slice it thinly, then rock your knife back and forth over the pile until the pieces are about 1 mm (1/32 in). Add a pinch of coarse salt and smear it with the flat of the blade if you want a smooth paste.

Why the cut changes the flavour

Whole garlic is mild because its flavour is not made yet. The cells hold a sulfur compound called alliin in one compartment and the enzyme alliinase in another. When you damage a cell, they mix and form allicin, the source of raw garlic's hot, pungent bite.

The more cells you break, the more allicin you get:

Allicin is unstable and breaks down further, and heat deactivates alliinase. That is why roasted whole garlic tastes sweet and nutty while raw pressed garlic in a dressing can taste fiery.

Some cooks let minced garlic sit for a few minutes before cooking so more allicin forms. It makes a modest difference to pungency; mostly, choose the cut that matches the flavour you want.

Steps

1. Separate the cloves and trim the root end. Press down on the head with your palm to pop cloves loose, then slice off the hard root nub.
2. Crush each clove with the flat of the knife and peel. Lay the blade flat over the clove, edge away from you, and press firmly with the heel of your hand. The skin cracks and slips off.
3. Remove any green sprout if the garlic is old. Halve the clove and pull out the green germ. It is safe but tastes bitter, especially raw.
4. Slice the clove thinly lengthwise, then crosswise. Thin, even slices make the chopping stage fast.
5. Rock-chop until the pieces are about 1 mm. Hold the knife tip on the board with your other hand on the spine and rock the heel up and down across the pile. Scrape the garlic together with the spine, not the edge, and repeat.
6. For paste, add a pinch of salt and smear with the blade. Sprinkle about 1/4 teaspoon coarse salt over two or three minced cloves. Tilt the knife nearly flat and drag it across the garlic, pressing hard. The salt crystals act as an abrasive and pull out moisture. After 30 to 60 seconds of smearing you have a smooth paste.

Cooking minced garlic without burning it

Minced garlic is small and low in water, so it browns quickly. At medium-high heat it can go from golden to bitter in under 30 seconds. Burnt garlic tastes acrid because its sugars and sulfur compounds break down into bitter products.

• Add garlic after onions or other aromatics have softened; their moisture keeps the pan temperature down.
• Cook over medium heat for 30 to 60 seconds, just until fragrant.
• Follow quickly with liquid, tomatoes or other ingredients to stop the browning.
• For golden garlic chips, start sliced garlic in cold oil and heat gently, pulling it out at pale gold. It keeps darkening for a few seconds off the heat because of carryover cooking.

Chef Fizz says: Garlic is a sprinter, not a marathoner. Give it a minute in the pan, not ten.

Common mistakes and fixes

• Garlic sticks to the knife: wipe the blade often, or lightly oil it. A pinch of salt also helps.
• Uneven bits that burn: chop until uniform. A few large pieces stay raw while tiny bits scorch.
• Harsh raw flavour in a dressing: use less, or mellow it by letting it sit in the acid (lemon juice or vinegar) for 10 minutes before adding oil.
• Garlicky hands: rub fingers on stainless steel under running water, or wash with salt and lemon. Results vary, but it helps many people.

Storage and food safety

Fresh minced garlic is best used the same day. You can refrigerate it in a sealed container for 1 to 2 days, though it gets harsher. Minced garlic covered in oil must be refrigerated and used within 4 days, or frozen. At room temperature, oil cuts off oxygen and can let botulism bacteria grow. Freeze extra garlic paste in an ice-cube tray, then bag the cubes.