This is a simple solution for those of you who love to cook with fresh garlic but are either too busy or too impatient to peel and mince just one clove for your recipe.
I’d be lying if I told you I thought of this myself – it’s a trick I learned in school. Use this method to quickly turn an entire head of garlic into paste. I keep a small glass jar in my freezer so it’s ready to use when I need it. It doesn’t freeze solid so you can easily scoop out what you need and pop it back in the freezer.
I’ve stopped asking how much garlic paste equals one clove – Chef gave the same disapproving response every time. “You have enough garlic when it tastes the way you want it to taste. We don’t cook with recipes, we cook with our senses.”
For my own purposes, I’ve decided one clove of garlic is about one teaspoon of garlic paste and adjust from there.
You’re going to love how much time this saves you.
Here we go…
Salt your cutting board with coarse, or kosher, salt. This will act as sand paper and help break the garlic down into a paste. Salt also serves as a preservative while your garlic is awaiting your next creation the freezer.
Drag your chef’s knife across the salt and chopped garlic putting even, stiff pressure on the blade. Keep pushing and dragging. At first, it seems like you’re not getting anywhere. It doesn’t take long, though.
A note – I didn’t remove all of the green sprouts from the inside of my cloves before I started. They make the garlic very hot and take away from that flavor we all love so much. Take them out.
What are your favorite ways to use garlic?
- Thursday I’m starting a short series to share some my favorite gluten-free bloggers that you may not have stumbled across yet. I know you’ll enjoy their work as much as I do.
- Tomorrow is installment 3 of Spring Cleaning, master-minded by Katie of Kitchen Stewardship. Get the Sugar Out will hosted by Donielle from Naturally Knocked Up.