Mincing Garlic
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Anyone who cooks is no stranger to mincing garlic (What wine goes well with garlic?). Some make it a daunting task while others, such as myself, make it therapeutic. There are different stages of mincing. And just as every stage looks different, it tastes different too. More or less pungent or/and spicy. From sliced to a rough mince to a fine puree, there is a right way to mince garlic.
Just as knowing what type of mince to make, the equipment you use makes just as much of a difference. How many juices get released, how many enzymes escape. Generally, a knife is used, and as it goes, most effective and versatile. From there, a garlic press, a Microplane, and a mortar & pestle are most common (not exactly in that order).
When garlic is minced the longer you leave it to aerate, the more pungent it becomes. This is because enzymes in the garlic are released which produces allicin. Allicin is the compound that makes it a great anti-inflammatory. The longer it is exposed to air, the more is produced, causing the flavor to be more pungent. Equally the way you mince has the same effect.
Mincing Garlic
Surely the most popular method among people experienced with cooking knives bit a nightmare for a rookie because of garlic’s odd shape and small size, it can be hard to stabilize for a cut. For easy slicing and peeling, just take the end off the clove and smash it under the wide part of your knife. Peel the skin, slice lengthways then again the opposite way until you have a fine chop.
You can further reduce your mince by rocking the sharp blade back and forth over the garlic until desired consistency. Note that minced garlic and puree are not the same thing and will not have the same effect. Cooked they taste mild. Little pieces you can chew that are sweeter rather than harsh and spicy.
Knife Pureeing Garlic
Garlic puree will normally bring the most pungent flavor to the table. To puree, in the same way, smash the clove then remove the skin. Slightly mincing the clove before going for the paste might help you.
Pile your garlic granules into one pile, then using the edge of your knife, pressing down on the blunt side, and pull back while applying moderate pressure. Sprinkling with a pinch of salt can help enhance flavor and help break the garlic down. When you prepare garlic this way it's not too harsh and not too sweet. A perfect balance.
Using a Microplane
Microplanes are those guys that look like mini cheese graters. Although great for cheese, they have a far more versatile purpose. Microplanes are used to grate and puree a number of ingredients. Cheese, ginger, garlic (obviously) and sometimes wasabi. They’re the way to go in a quick-paced setting such as a restaurant, where perfect mincing isn’t always an option.
After peeling the garlic grab it with two fingers by one end (I grate better holding the smaller end) and slide back and forth on the plane either into a dish or directly into a hot pot or pan on the stove. It tastes quite strong when cooked with a strong aftertaste. Perfect for garlic lovers.
Mortar & Pestle
An object, not enough home cooks own. So versatile and has the potential to look awesome in any kitchen with designs and colors ranging into the thousands. One of the most primitive tools in the kitchen, Scientists have found ancient mortars and pestles in Southwest Asia that date back to approximately 35000 BC.
You might expect the garlic to be super intense from this method. You’d be surprised. A hint of sweetness lingers after being smashed by the pestle. The garlic also managed to retain most of its juices during the process.
Tastes sweet and smooth cooked with no sharp or spicy aftertaste.
Garlic Press
Garlic presses are a NIGHTMARE! So many chefs swear against them and curse them not only because of their impracticality but because of how they affect the taste of the garlic altogether. We all know how to use a garlic press. Peel and simply pop it into the compartment and press. It may seem oh so satisfying to get that rich garlic smell without the mess. But hear me out.
Cleaning a garlic press is the most obnoxious and tedious thing in the world. The dishwasher sure won’t. This brings me straight to point 2. The amount of garlic it leaves inside of it is shameful. It makes me think of a French master chef scowling and spitting in disgust as they so commonly do in movies. Although paradoxically, it is probably better in this case, as garlic that has been pressed through a press will be overpowering and way too pungent for most dishes.
Last but not least. It takes up space. Space that a regular house may not have. Besides, why store a garlic press when you have a knife, a Microplane, or a mortar and pestle.
