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Old 01-02-2018, 04:49 PM
 
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A microplane is the best option in my opinion.

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Old 01-02-2018, 04:53 PM
 
Location: Denver CO
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My knife skills are lacking as well so I've settled for using a press. I like this one because you don't even have to peel the cloves. I just pull out the skins with the tip of a knife and the press goes in the dishwasher.

https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

I also have one of those blue disk things that someone posted upthread. I think my hands are not the right size or shape or something, because it leaves me in pain every time I use it - I have some mild arthritis in my hands, but it normally doesn't bother me at all.
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Old 01-02-2018, 05:08 PM
 
Location: League City, Texas
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Quote:
Originally Posted by kyle19125 View Post
A microplane is the best option in my opinion.
I agree! I used to use a knife or garlic press, then I realized it was just easier to use a microplane. There are different sizes available, depending on how finely minced you need the garlic.
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Old 01-02-2018, 05:12 PM
 
Location: God's Gift to Mankind for flying anything
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A small stone mortar and pestle, which has been in Family for over 3 generations ... for spices, and a large very shallow one to make sauces.
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Old 01-02-2018, 05:17 PM
 
83 posts, read 16,727 times
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Quote:
Originally Posted by greatblueheron View Post
Using the flat side of a knife, smash the peeled garlic onto a cutting board until the skin is off. Then using the knife blade nearest to your hand, proceed to chop chop chop until finely minced...turn the knife several different ways when chopping, so all parts of garlic are minced.
I have done it this way and also using my garlic press tool ( it basically smashes forces the garlic glove thru a series of holes that separates the garlic from the shell part )

The diced up way with the knife on a cutting board does not smash the garlic to release the paste / smell.
You are simply slicing the clove into fine small pieces ( no mashing or squeezing involved )

the garlic press absolutely smashes the garlic clove and releases a bunch of garlic smell.

I have always wandered how the 2 variations effect its cooking principles ??
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Old 01-02-2018, 05:32 PM
 
Location: Islip,NY
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I use a mini food chopper
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Old 01-02-2018, 05:34 PM
 
Location: Bloomington, IL
10,498 posts, read 5,236,399 times
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Quote:
Originally Posted by JrzDefector View Post
Not at all! LOL

I would use the paste that comes in a refrigerated tube, but it's so expensive!
Another option is available at many stores, especially Asian/Indian - jars of garlic paste (not chopped). Much easier to use in those recipes where I might be using a tablespoon or more and it is always a very smooth consistency. They have the same kind of paste for ginger.
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Old 01-02-2018, 05:35 PM
 
Location: A land flowing with milk and honey...
3,101 posts, read 2,793,299 times
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Quote:
Originally Posted by greatblueheron View Post
Using the flat side of a knife, smash the peeled garlic onto a cutting board until the skin is off. Then using the knife blade nearest to your hand, proceed to chop chop chop until finely minced...turn the knife several different ways when chopping, so all parts of garlic are minced.
Quote:
Originally Posted by evening sun View Post
we just use a mini food chopper.
Yep and yep.

If I only need a small amount of minced garlic I will do it by hand, larger needs I accomplish with the mini (1 1/2 cup size) food chopper.

ETA I bet the microplane is a GREAT option as well, I just don't have one. Hmmm, might have to look into getting one.
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Old 01-02-2018, 07:52 PM
 
Location: Pittsburgh, not Paris. #MAGA.
8,008 posts, read 4,180,381 times
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I buy it in a jar for 79 cents at the commissary. For what I need it for, the jarred minced/finely chopped garlic is more than adequate and quite flavorful.
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Old 01-02-2018, 08:32 PM
 
19,692 posts, read 36,028,003 times
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We get minced garlic in small jars at most any supermarket. IIRC it can also be bought ground and/or chopped.
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