Chopping Garlic Article -
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How to Chop Garlic

A step-by-step tutorial to chopping an extremely common ingredient.

Chopping garlic should be a quick process to ensure it doesn't oxidize and take on bitter flavors. The quicker you chop, the more likely you'll be to avoid the strong smell of garlic that fingers and cutting boards often take on after garlic has been chopped. One of the more common methods used to chop garlic is a rendition of the "Dicing Onions" method. However, most garlic cloves are very small, which makes that method difficult. This method is slightly simpler, and developed to work well with small garlic cloves.

1. Once you have a peeled garlic clove with the top removed, place the clove down on the cutting board with the flattest side down. Slice the garlic into very thin slices. Do your best to slice the garlic into identically-sized slices. The more consistent the thickness of the slices, the less likely you will be to burn your garlic while cooking with it.

2. At this point, you could quit chopping and use these slices in many recipes.

    3. To continue for a finer dice, put the knife on the side of the garlic furthest from yourself. Position the top of the blade so that it sits under your hand with the blade lining up to the middle of your fingers. Keep your hand firm and steady; your thumb should be out and away from the blade. With quick chopping movements, raise the handle of the blade up, and then down into the garlic.

      4. Repeat this step over and over again; chopping different areas of the garlic, until the garlic has reached a size you are happy with.

        5. Be careful not to have some large pieces and some small pieces. All of the pieces need to be about the same size to ensure consistency while cooking.

        A little garlic makes everything better! Try these recipes to work more garlic into your diet:

        Ella Mae 
        Aug. 15, 2009 1:09 pm
        I just love Garlic, but have no idea how it should be stored. I usually ending up throwing it out. Please help
        Aug. 19, 2009 7:32 pm
        they sell small terra cotta garlic containers in most houseware stores and are inexpensive. my garlic lasts a month or so in mine.
        Dec. 1, 2009 10:35 am
        After purchasing my garlic,i chop it all fine and store it in a sealed container with olive oil. This way it is always ready for any recipe immediately. Also, the infused oil can be brushed on your bread for amazing garlic bread.
        Jan. 11, 2010 1:40 pm
        I heard of using a food processor to chop garlic, though I don't have the money for a food processor. This makes the whole process a bit simpler for me!
        Jan. 30, 2010 6:41 am
        The trick is to just buy what you will use in 1-2 weeks time. I buy 1 small hard white garlic bulb when I'm down to 2-3 cloves I buy another Fresh one.
        Feb. 10, 2010 9:25 pm
        If kept in a cool dry place, fresh garlic will last for a few weeks (although I usually will finish mine up within 2 weeks). The garlic keeper mentioned above is unnecessary - I keep garlic in a small bowl inside a kitchen drawer. If you need to chop a lot of garlic at once, little "choppers" are very helpful - basically a very small and simplified food processor. Most just have a bowl with a cutting blade, and can either be electric or hand powered (like the slap chop thing advertised on tv sometimes). But once you get used to chopping garlic, unless you need to chop an entire head at once, anything more than a sharp knife & cutting board are unnecessary.
        Aug. 5, 2010 8:35 pm
        Silverado, Sounds like a great idea, I'll give it a try.
        Nov. 9, 2010 12:28 pm
        I store mine in the freezer. Found this tip many years ago and it works great!
        Mar. 11, 2011 12:33 am
        Why bother to remove the skin at the beginning. Just place the knife flat on top of the garlic give it one quick smack and the garlic is crushed ready for chopping. All you have to do is nip the root end off and shake the garlic clove free. Easy peasy as we say in the old country. Thanx all. 'nuf sed. plamuk aka travellingchef
        Mar. 16, 2011 8:05 pm
        I've had success just hanging my garlic in a mesh bag or even old clean (of course) nylons,just so the air can circulate,hang in a cool dry area.
        Mar. 31, 2011 8:29 am
        Peel, half, (optional)put in grinder, going for about 3 or 4 short bursts. Store in air-tight container/jar in fridge. Keeps 2-3 weeks without discoloring (meaning oxidation!) Always available when you want it!
        Apr. 25, 2012 10:59 am
        Linda Joan has a good point. If you chop garlic and mix with OO you MUST keep it in the refrigerator and it should be used within a week. Do NOT store garlic and Olive Oil at room temperature.
        May 28, 2012 10:37 am
        all I did was chop it in a ninja machine put a little water in it and refrigerate it, I have it in a tightly covered jar so it now look just like the one you buy from the store already to use.. I hope this works out my first try , I had gotten the garlic at a real good price and couldn't pass it up..
        Jun. 14, 2012 1:23 pm
        What's the difference between "chopped" and "minced" garlic? It appears that they are prepared the same way.
        Aug. 14, 2012 10:10 pm
        Dear Ella: Buy as much as you calculate you'll be using. In other words, if you buy garlic all means consume it. Garlic would stay edible for a month or so after you buy it from the market. So as you develop a taste of this wonderful bulb slowly increase the amounts you buy. Enjoy the recipes and benefits this addition to your diet will bring!!!
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