Garlic is a very popular flavor, a base for countless recipes. Using this common ingredient in right proportion may give you the best results to your otherwise regular dish. However, peeling fresh garlic and mincing it, is a bit challenging task to many! If you allow me, I will let you a know few tricks to mince garlic in no time.

For the novice cooks out there, peeled garlic, crushed garlic, chopped garlic, minced garlic and garlic paste are all different kinds; and, each recipe may call for a particular kind! Of course, it certainly makes the difference in cooking, that would contribute to ‘taste-factor’.

So, how do we know that particular recipe needs a minced garlic or not?

Most recipes written by food bloggers today, specify every little detail they encounter in their kitchen! If the recipe specifies number of garlic cloves, they might also say…whether it should be minced or crushed or whatever! And on the other way around, if you want a dish to be highly flavorful with garlic and make each bite tantalizing…then, you will have to mince it.

• First, you will need either one of these tools: a mortar and pestle or a garlic presser or a knife!
• And whatever you choose to operate, you will have to free the garlic cloves!
• Peel the skin and slice them down.
• For 2-4 cloves, you can actually use the garlic presser. Its handy and easy.
• For large quantities, you can pound them up in a mortar and pestle.
• Knife Skill Most likely, this is the one I prefer. Lay them on a board. Run the knife back and forth over the pile of garlic slices. If you couldn’t work, add a pinch of salt. Mince thoroughly in a rocking motion until you please. In this way, you wouldn’t miss a bit!