|
Garlic paste has an even finer texture
than minced garlic. Use garlic paste when you want a very smooth texture,
as in a mayonnaise or in a soup or for making pesto without using a mortar
with a pestle.
-
Place the side of a chef's knife on
the garlic clove and give the knife a quick whack with the heel of your
hand.
-
Pull off the skin. Trim the tiny root
end off the peeled garlic clove. Place the garlic flat side down on the
cutting board
-
If the clove is large or doesn't have
a flat side, cut it in half through the root end and place the cut side
down.
-
Slice the garlic lengthwise with a
very sharp paring knife, leaving the slices attached at the root end.
-
Make three horizontal slices through
the garlic.
-
Finely slice the garlic crosswise.
-
To crush minced garlic to a paste,
place it near the edge of the cutting board and crush it, a tiny bit at a
time, with the side of the chef's knife. Lean firmly on the knife with the
heel of your hand.
|
