Mar 15 2009
Chopping Garlic
If you’re a garlic fan, you can opt to buy one of those large jars of garlic, which does save some time. But the taste of freshly chopped garlic is clearly superior to any of the stuff that has been sitting around in a jar for who knows how long. So, if you’re feeling ready to do-it-yourself, have at it – it’s surprisingly simple. First, remove one of the cloves with the skin still on it. Place the clove on the cutting board. Next, place the broad, flat side of your cleaver on top of the clove and give the knife a good whack with your best Kung-Fu impression. The outer peel of the clove can then be easily removed and discarded. Then it’s a simple matter of chop chop chop. To prevent the garlic from becoming too sticky from its natural juices, add a dash of salt before chopping.
