I stopped mincing garlic and started smashing it instead

For years I used to sit there and mince garlic cloves into tiny little pieces for every single dish. It took forever and my fingertips always smelled for days. About 6 months ago I was watching an old line cook at a spot in Chicago just smash garlic cloves with the side of his knife and throw them in the pan. He told me smashing releases more oil and flavor than mincing ever does. Now I only mince garlic if a recipe really needs it for texture, like in a fresh salsa or something. For sauces, soups, and stir-frys I just smash it and it tastes way better with less effort. Has anyone else found a knife trick that cut down their prep time?

2 comments

2 Comments

reese862d ago

Wait, doesn't smashing bruise the garlic and make it taste bitter?

charles_chen932d ago

Oh yeah, I love turning my garlic into a bruised mess before cooking, adds that special bitterness.