Jeni Wright, Eric Treuille, Le Cordon Bleu

Crushing Garlic

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Choose firm, plump garlic beads and separate them into cloves before peeling.
  1. Lay the flat side of a chef’s knife over a garlic clove and strike it with your fist.

  2. Peel the clove and cut it lengthwise in half. Remove the green shoot from centre.

  3. Finely chop the clove by moving the knife back and forth in a rocking motion.

© 1996 All rights reserved. Published by Le Cordon Bleu.