Since garlic is used in so many recipes, it is essential that you know how to cut it. Fortunately, all you have to do to peel a garlic clove is to crush it. Hold the knife correctly to avoid accidentally injuring yourself and cut the wedge as you like. Remember that practice makes perfect and fast, so get busy.
Steps
Part 1 of 2: Separate and Peel the Garlic Cloves
Step 1. Separate a clove from the head of garlic
You will likely need to remove some of the peel, similar to tissue paper, that protects the garlic head. Push a single wedge with your thumb to detach it from the center of the head, then place it horizontally on the cutting board.
The head of garlic used in cooking is actually the bulb of the plant: it is made up of numerous cloves, called bulbils
Step 2. Place the flat side of the blade on the wedge to squeeze it and, consequently, loosen the peel a little
Take a large kitchen knife and place it on the wedge so that the flat side of the blade is in direct contact with the skin. Grab the handle of the knife with one hand and press the palm of the other hand against the flat side of the blade. The pressure exerted will crush the clove and break the peel that surrounds it.
There is no need to completely flatten the clove, just use the force that is needed to loosen the peel
Step 3. Peel the garlic clove
Grab one end of the peel between your thumb and forefinger, then remove it by shaking the wedge or gently pulling it in the opposite direction.
Step 4. Mash a whole head of garlic if you need several cloves
If you intend to cut more than 3 or 4 cloves of garlic, it speeds up the process: instead of detaching the cloves individually, place your palms on the whole garlic head and push down to separate the individual cloves.
Suggestion:
to quickly peel several cloves of garlic, place them in a jar or in a capped container and shake vigorously for about ten seconds. At this point, the peel will have peeled off or come off easily.
Part 2 of 2: Chop the Garlic with the Knife
Step 1. Eliminate the dry end at the base of the garlic clove
Looking at the peeled clove, you will see that one end is thin and pointed, while the other, which was connected to the stem, is wider and drier. Take the knife and remove only the dry part.
The dry tip is edible, but being hard it cooks slowly and can therefore be unpleasant in the mouth
Step 2. Cut the wedge into thin slices
To avoid injury, point your thumb and other fingers towards your palm while holding the wedge. Hold the knife firmly with the other hand and cut the wedge from one end to the other trying to create slices of the thickness you want.
If the recipe calls for the garlic to be finely chopped, make sure the slices are as thin as possible. If a coarse cut is required, the slices can also be a little thicker
Step 3. Rotate the knife 90 ° to cut the garlic into pieces
Keep one hand on the handle of the knife and place the fingers of the other hand on top of the blade, near the tip of the knife. Rock the knife back and forth so the blade never comes off the cutting board, but be careful to keep your fingers safe. Slice the wedge in the opposite direction to chop it into coarse chunks.
If the recipe calls for a coarse mince, at this point the garlic is ready to use
Variant:
if you prefer, hold the wedge still and slide the blade from top to bottom instead of swinging it back and forth.
Step 4. Continue cutting for a fine, even chop
If the recipe calls for the garlic to be finely chopped or shredded, layer the slices on the cutting board and continue cutting until the individual pieces are the desired size.
