How to Mince Garlic Cloves (Peel, Cut and Mince)

whole garlic head, cloves, sliced, chopped, minced, grated and paste of garlic

5 from 2 votes

How to Mince Garlic Cloves (Peel, Cut and Mince)

Here's an easy step-by-step guide on how to mince garlic cloves. Learn the most efficient ways to peel, slice, chop, grate, and mince garlic for any recipe.

Prep Time15

Total Time15

Course: Meal Prep, Spice Blend

Cuisine: Asian, Indian, Mediterranean, Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings: cloves

Calories: 3kcal

Author: Aneesha Gupta

Equipment

Chefs knife

Ingredients

1 head garlic

Instructions

How to Mince Garlic Cloves With A Knife

Loosen the Garlic bulb: Place the garlic bulb on a cutting board. Make a fist and smash the garlic bulb. Alternatively, place a chef's knife over it and then smash it. This breaks the roots and loosens the bulb. Now separate the individual cloves with your hands.
Smash and Peel: Trim off the root edge of the clove. Place it flat side down on the cutting board. Place the broad end of the knife over it such that the sharp end is facing away from you. Gently smash it to loosen the peel from the clove. Now, separate the cloves from the peels.
Slice Garlic: Place the whole, peeled garlic clove on your cutting board and slice it into thin, even slices.
Mince garlic: Line the garlic slices next to each other. Use a chef's knife, with the tip placed on the cutting board. Placing your non-dominant hand on top of the blade, start chopping the garlic using a controlled back-and-forth, fanning motion. Repeat this motion until the garlic is finely minced.

How to Mince Garlic Using a Garlic Press

Place the peeled garlic clove in chamber of the garlic press and squeeze the two handles together. Fine and even pieces of garlic every time.

How to Mince Garlic Using a Microplane

Hold the Microplane in one hand and the peeled garlic clove in the other. Use gentle pressure to go back and forth against the plane of the grater.

Video

Notes

The size of the garlic matters. The smaller the pieces, the stronger the flavor.
Cut the garlic as soon as you need it. The longer chopped garlic sits, the harsher its flavor.
Wait to add garlic until other aromatics have softened, and do not cook for longer than 30 seconds. This prevents browning and that notorious bitter flavor.
When garlic is the only flavoring (i.e., garlic and oil), add garlic to a cold pan with the oil over low heat. Give it time to release its natural, sweet flavor.
To get rid of the garlic smell from your hands, rub with a mixture of 1 tablespoon white vinegar + 1 teaspoon baking soda. Or, rub your fingers against any stainless steel plate or kitchen sink.

Common Garlic Conversions:

Garlic Flakes (Dehydrated or Dried): Use ½ teaspoon garlic flakes for every 1 clove.
Granulated Garlic: Use ¼ teaspoon granulated garlic for every 1 clove.
Garlic Powder: Use ⅛ teaspoon garlic powder for every 1 clove.
Garlic Salt: Use ½ teaspoon garlic salt for every 1 clove. Note: This will add ⅜ teaspoon salt, so decrease the salt accordingly.
Cloves to Minced Garlic: 1 medium clove = ½ teaspoon minced garlic approximately; 2 cloves = 1 teaspoon minced garlic; 3 medium cloves = 1 ½ teaspoon minced garlic; 4 medium garlic cloves = 2 teaspoons minced garlic.

Note: The nutrition facts below are my estimates based on 12 garlic cloves per head. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition