The most common way to cut garlic is by slicing. This method is similar to chopping but results in much thinner and longer strands. However, mincing can be more efficient if you work with larger amounts of garlic. Here are some tips on how to store garlic mince. You may use either method, or a combination of both. Whatever your preference, follow these steps for the best results.
Slicing Is the Most Common Way to Cut Garlic
There are many ways to cut the garlic, but slicing is the easiest. First, you must peel the papery skin off each clove. Next, slice the garlic cloves crosswise at even intervals. Make sure always to cut the garlic cloves on a cutting board. Once the cloves have been peeled, store them in an airtight container in the refrigerator for at least four to five days.
To slice garlic, use a paring knife or a sharp knife. The skin isn’t necessary to peel but should be removed. Ideally, the skin will remain on the clove, but it’s fine if some come off. This way, you don’t have to wash the garlic before slicing it. If you don’t want to wash the garlic before slicing, don’t peel it.
Mincing Is Similar to Chopping
Professional chefs know the differences between chopping, mincing and smashing ingredients. Mincing garlic is a more finely diced version of garlic, while smashing it releases tons of allicin, which can be overpowering if it is not used immediately. Alternatively, you can crush the garlic cloves to a paste with your fingertips, then mash them in your food processor or blender.
Unlike chopping, mincing garlic releases more essential juices and oils, resulting in a more intense flavor. When using garlic, you should wait until all other ingredients are soft and cooked before adding it. Ideally, you should mince the garlic for about 30 seconds on high, stirring continuously, then moving it to low heat to release the flavors. Otherwise, you risk chopping the garlic too fine.
Slicing Yields Longer and Thinner Strands
Slicing garlic is a great way to get a fine strand of garlic, but it can be intimidating to beginners. However, once you get the hang of it, the results will be worth it. Many recipes call for sliced, minced, or crushed garlic. Slicing garlic creates longer, thinner strands, whereas mincing yields clumps. Crushing garlic, on the other hand, produces a puree.
One scene in the movie Goodfellas shows gangsters cooking in a prison kitchen. One of the gangsters, Paulie, slices garlic cloves very thin and puts them into hot oil. This process liquefies the garlic cloves, resulting in a milder flavor. Slicing garlic yields longer and narrower strands, but this process will change the taste.
Storing Minced Garlic
While you can purchase store-bought minced garlic in jars, keeping it in the refrigerator is recommended. The oil helps protect the garlic from the air, preserving its color and flavor. It’s also filled with preservatives to keep harmful bacteria at bay. While store-bought garlic can keep for months, you must carefully track how long it stays fresh by following these simple steps—store garlic in wide-mouth mason jars to avoid freezer damage.
There are several methods to store minced garlic. First, the more garlic you use, the more it will last. This method is also more accessible and less time-consuming than slicing and storing whole garlic. When using minced garlic, you should always measure the amount of garlic to use. A single clove equals a one-eighth teaspoon, whereas four cloves equal a half-teaspoon.
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