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Old 01-02-2018, 12:53 PM
 
12,565 posts, read 11,808,736 times
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I LOVE garlic, but if I don't roast it, I want it minced very finely. You get more even (and more overall) flavor that way without getting the giant chunks that can be so overwhelming.

Over the years I've used a food chopper and a garlic press. My knifework is godawful, so chopping is always disappointing. But recently, I have two items that I alternate between. One is this little wheeled handheld chopper. YOu stick the clove of garlic in and then roll the chopper down your countertop. The blades inside spin and chop the garlic up pretty finely. Only issue is that it's hard to clean.

The other is simply a little grate that you press down over the garlic clove, and then scrape it off to get the minced garlic - probably the easiest thing in the world.

Anyone come across anything better that doesn't involve risking my fingertips with a knife?
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Old 01-02-2018, 01:10 PM
 
Location: Inman Park (Atlanta, GA)
21,823 posts, read 12,534,693 times
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My neighbor gave me one of these. It works great but I usually just use a knife.



https://www.amazon.com/dp/B01M0LEXUI...a-308292578520
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Old 01-02-2018, 01:20 PM
 
Location: Nantahala National Forest, NC
11,057 posts, read 2,117,906 times
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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.
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Old 01-02-2018, 01:21 PM
 
Location: North State (California)
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we just use a mini food chopper.
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Old 01-02-2018, 01:51 PM
 
Location: San Antonio/Houston
32,275 posts, read 49,842,207 times
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Fine chopped vs crushed vs paste vs minced
How important is the shape to you, OP?
http://www.seriouseats.com/2015/01/h...lic-press.html

Chopped and crushed garlic have different flavors in dishes. The smaller the pieces the garlic is made into (with crushed being super small), the more pungent and bitter the flavors. In other words: the more the cells are damaged and exposed to oxygen by cutting or crushing, the more sulfur compounds are generated.

Perhaps this video helps?
https://food52.com/blog/1709-how-to-...d-smash-garlic
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Old 01-02-2018, 01:53 PM
 
12,565 posts, read 11,808,736 times
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Quote:
Originally Posted by elnina View Post
Fine chopped vs crushed vs paste vs minced
How important is the shape to you, OP?
The Best Way to Mince Garlic | Serious Eats
Not at all! LOL

I would use the paste that comes in a refrigerated tube, but it's so expensive!
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Old 01-02-2018, 01:57 PM
 
Location: San Antonio/Houston
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But read about the taste... there IS a difference...
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Old 01-02-2018, 02:06 PM
 
Location: San Antonio/Houston
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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!
Go to any Asian (Indian/Pakistani) store, they sell garlic paste in a jar (different sizes), and it's dirt cheap!!
Look for a Shan, Laziza or Patak's brands.
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Old 01-02-2018, 02:13 PM
 
Location: North Oakland
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All I need. I chop the garlic, then pour salt on it, then smear it back and forth across the cutting board, alternating the flat surfaces of the knife.

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Old 01-02-2018, 02:18 PM
 
554 posts, read 205,364 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.
Great point, Greatblue!
But to get even finer mince, after peeling as she said, then smack it again and add a pinch of kosher salt and run a knife through it then just spread it out with the flat side of the knife.

You WILL lose some oil/flavor by doing this due to the board soaking some of it up.

I'd suggest just slice it up and cook a bit longer to keep all the flavor. the more you work with it the more flavor is lost to your fingers/knife/cutting board/etc. keep it in the pot.
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