How to Mince Garlic and Ginger

Published on Friday, June 26, 2009, by CHOW Video Team / Edit Post

How to Mince Garlic and Ginger

Top Chef Season 4 winner Stephanie Izard uses a Microplane to prepare garlic and ginger for cooking, not a knife. It’s much easier to get a fine mince (ban the chunks), plus it’s quicker.

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  • The method described in the video, and mincing with a knife, I think would depend on the recipe and the ideal type of texture for the garlic. The Microplane method, which I think is a great idea I have never considered, would be for dishes where garlic flavor rather than a bit of texture is required. Dishes perhaps like spaghetti sauce where I personally don't want to bit into a piece of garlic...+READ

    The method described in the video, and mincing with a knife, I think would depend on the recipe and the ideal type of texture for the garlic. The Microplane method, which I think is a great idea I have never considered, would be for dishes where garlic flavor rather than a bit of texture is required. Dishes perhaps like spaghetti sauce where I personally don't want to bit into a piece of garlic for the snap of flavor, but want the flavor enhancement of garlic. While the knife method might be more appropriate for dishes requiring the crunch and burst of flavor from bits of garlic; perhaps a dish like a stir fry.-COLLAPSE

  • I've heard that garlic that's "crushed" in this way (which, I imagine, would be similar to putting it through a press) tastes distinctly different than garlic actually minced with a knife due to the fact that more oils are released in the crushing. I think Marcella Hazan might have mentioned this, and I believe that it may also be a prevalent belief in Thai cooking, although I might be wrong....+READ

    I've heard that garlic that's "crushed" in this way (which, I imagine, would be similar to putting it through a press) tastes distinctly different than garlic actually minced with a knife due to the fact that more oils are released in the crushing. I think Marcella Hazan might have mentioned this, and I believe that it may also be a prevalent belief in Thai cooking, although I might be wrong. Anyone have any opinions or know anything more?-COLLAPSE