Garlic is wonderful – but in order to use it, you have to know how to prep it. This is an easy, step by step guide to the crushing, slicing, and dicing of garlic.

Removing the Skins

The outer skins of the garlic cloves are papery and not for eating – so they need to be removed. After crushing the larger bulb with the heel of my hand to separate the cloves, I peel the garlic one of two ways: I set the side of my knife blade on a the clove and press down on the blade until the clove pops and the skin releases. Or, I cut the cloves stem almost all the way off, leaving some of the skin attached. Either way, when I squeeze the skin at the other end of the clove the bare clove usually pops right out.

The Crush

There are lots of ways to…

By: cookthink

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