How to Peel and Mince Garlic

Peel the garlic

1. Place the clove underneath the heel end of the blade of a chef's knife and pound on the smooth surface of the blade with your fist. It should just take one or two pounds to do the trick. This will not work with a small paring knife, so be sure to pull out your chef's knife for this job.
2. Now use your fingers to completely remove the skin.

Mince the garlic

1. First, carefully make a horizontal slice through the clove. Watch those fingers!
2. Next, cut several parallel slices from the root end of the clove (where the woody stem is located) to the tip of the clove.
3. Finally, cut across the clove in the opposite direction to make small diced pieces.
4. The last step is to mince the garlic. Using the middle to the heel end of the blade, place the blade in the middle of your pile of diced garlic. Place your non-dominant hand on the of the blade (the dull edge) and use a rocking motion to mince the garlic with the blade. The tip end of the blade should rest on the cutting board the whole time. Sweep the accumulated garlic off the blade as needed.