Everyone grumbles about garlic breath, but I find the scent of fresh garlic is the most sensuous, tantalizing, and comforting of all savory aromas. Fresh garlic benefits any dish. Not only does it make everything taste wonderful, but it's one of the healthiest foods you can eat! Garlic is a powerful antioxidant with great antibacterial and cardiovascular benefits. To prevent the loss of garlic's healthy properties, it needs to be minced or crushed before cooking. So what's the easiest way to do this?
First of all, if you don't have a garlic press, get one now! They are so easy to use and relatively inexpensive. Most presses both mince and slice. My favorite is the OXO garlic press. It's comfortable to use, strong and dishwasher-safe.
If you have a food processor or mini-chopper, mince garlic cloves in bulk so you've always got some on hand. Minced garlic will keep in the fridge for at least five days. It freezes well also.
When you're making soup or slow-roasting meat, there's no need to mince. Crush garlic cloves whole using the flat side of a chef's knife.
Now what about that pesky skin? Some specialty groceries sell whole peeled cloves. It's a couple dollars more, but it saves a lot in time. If you're peeling the cloves yourself, start by pounding them lightly with a knife (like you're crushing them, but with less pressure.) Then try peeling the skins under water, it helps with the stickiness.
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