Jacques Pépin on How to Chop Garlic

Jacques Pepin reveals his expert technique.

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-12634-garlic-1-final.jpg — 1. Smash an entire head of garlic with the heel of your hand.

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01634-garlic-2-final_1.jpg — 2. Continue to smash garlic head until cloves break apart. (If garlic has been stored in a cool, dry environment, this will happen quickly.)

httpswww.saveur.comsitessaveur.comfilesimport2013images2010-01634-garlic-3-final_1.jpg — 3. Working with 1 clove at a time and using a chef's knife, gently press the flat side of the blade against garlic to crush it.

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01634-garlic-4-final_1.jpg — 4. Holding one end of the clove with one hand, gently tap it with the knife to release it from its skin.

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01634-garlic-5-final_1.jpg — 5. Chop the garlic, rocking the knife back and forth to produce a coarse paste. See all of our Jacques Pepin galleries.

Jacques Pépin on How to Chop Garlic

Jacques Pepin reveals his expert technique.

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-12634-garlic-1-final.jpg — 1. Smash an entire head of garlic with the heel of your hand.

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01634-garlic-2-final_1.jpg — 2. Continue to smash garlic head until cloves break apart. (If garlic has been stored in a cool, dry environment, this will happen quickly.)

httpswww.saveur.comsitessaveur.comfilesimport2013images2010-01634-garlic-3-final_1.jpg — 3. Working with 1 clove at a time and using a chef's knife, gently press the flat side of the blade against garlic to crush it.

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01634-garlic-4-final_1.jpg — 4. Holding one end of the clove with one hand, gently tap it with the knife to release it from its skin.

ADVERTISEMENTAD

AD

httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01634-garlic-5-final_1.jpg — 5. Chop the garlic, rocking the knife back and forth to produce a coarse paste. See all of our Jacques Pepin galleries.

Continue to Next Story

ADVERTISEMENTAD

AD

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.