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Chrissy Teigen
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How to Mince Garlic Fast

Need Minced Garlic Fast? Here's How You Do It

At a John Besh's demo in Aspen, the chef had to chop a lot of garlic for the nouveau New Orleans cuisine he was making. However, he had a technique for getting it minced quickly: smash it. I'm not talking about to remove the skin; I'm talking about after the skin has been peeled off. Place the garlic clove on a cutting board. Turn a large chef's knife on its side so it's perpendicular with the board. Slam the knife with the palm of your hand on top of the garlic clove. If you hit it hard enough, it turns into a pulverized paste. Run the knife through it once and you've got minced garlic in seconds.

What's your method for chopping garlic?

Image Source: POPSUGAR Photography / Nicole Perry
BlackSox BlackSox 6 years
I use the Large Hadron Collider in Bern, Switzerland, to slam two whole garlic heads together at nearly the speed of light. Perfect every time. Fermi Lab's particle accelerator isn't big enough, and produces uneven pieces. However, it will open even the most stubborn jar of pickles like a champ.
fuzzles fuzzles 6 years
A demonstration of my magnificent garlic-mincing smooth-ativity:
wackdoodle wackdoodle 6 years
Oops let me correct that I use my OXO microplane not my rasp. Sory
wackdoodle wackdoodle 6 years
I peel my garlic first which is NOT DIFFICULT (don't know why people act like it is). Then I use my fine rasp that's for grating ginger or citrus rinds. It works excellently.
fuzzles fuzzles 6 years
princexy princexy 6 years
smash with the side of the knife peel smash again sprinkle with kosher salt smash/rub salt in done
chiefdishwasher chiefdishwasher 6 years
....perfect for when I need to throw a little over my shoulder....
JustaCafe JustaCafe 6 years
For the record, if you smash it with your knife.....WITH the skins on.....then the skins come off so easily without the peeling that it will make you wonder why you didn't try this before! Oh, and have you ever tried Black Garlic? It is the most amazing stuff, and still somewhat new to the US. I found some USDA Certified Organic at and it is absolutely fabulous. I have some great recipes for it, especially with scallops.
fuzzles fuzzles 6 years
My method? It's top secret, but I CAN tell you that it involves special Ninja nunchucks. *eyes darting* :true:
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