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Chopped Garlic with Kosher Salt

Chopped Garlic with Kosher Salt

Happy Tuesday:)  Today I thought I would show a step by step of how to make garlic paste.  There is nothing worse than eating a delicious dish, then biting into a piece of garlic.  Not only do you know you bit into it, but everyone near you does … and it sticks to you like glue… stinky glue.  And have you tried to get that smell out of your mouth?  Yuck!  I don’t care how much mouthwash and toothpaste you use it that smell is like an evil living being.  But… garlic is so good for you… My solution is to paste garlic.  That way you still get the lovely garlic flavor without the evilness that comes with a chunk of garlic.  It will also help those around you to really enjoy you too:) Fellows, the gals do not think it is cool it have chunks of garlic in anything, it makes you stink & it makes us stink- Now that is not sexy is it?  So, please take my advice and start pasting your garlic from now on:)  LOL 🙂  PS did I mention that I had a Chef at Le Cordon Bleu that insisted that we paste all of our garlic, needless to say, I became quite the little garlic paste sous chef ( thank you Chef Hans Susser!)

Garlic Paste

From Perky’s Le Cordon Bleu Notebook- Chef Hans Susser’s Cuisine Across Cultures

  • Peeled Cloves
  • Kosher salt ( kosher salt works the best for this because it is coarse & dissolves quickly… fine salt does not work)
  1. Make sure you are using fresh garlic cloves.  With fresh garlic cloves you get the best flavor.  Also, a heavy Chef’s knife ( or French Knife) helps make this process easier.
  2. Chop the garlic into small chucks. (just think this is where you used to stop..LOL)
  3. Then put about a tablespoon of kosher salt ( don’t worry your dish will not taste salty!)  on top of the garlic chunks.
  4. With your knife’s blade down on the cutting board, press down very hard on the garlic chunks.  The object is to get the garlic & salt to morph into one substance.
  5. Do not be timid:)  Keep pressing down on the knife’s blade then while continuing the pressure, drag the knife across the garlic and salt.
  6. You will see the salt begin to break down the garlic.  Keep pasting until the garlic is smooth and there are no more salt grains left.  When you first start doing this it will take forever.  But do not worry you will become a pro in no time:)  Pretty soon I hope to post a video for those of you who learn better with actions:)
  7. Now you are ready to use this garlic paste in any recipe:)  No chucks, just lovely garlic!
  8. Have a wonderfully delightful non- smelly day:)  LOL:)
Pushing down on garlic and salt mixture to turn it into a paste

Pushing down on garlic and salt mixture to turn it into a paste

Applying pressure on knife to change texture of garlic

Applying pressure on knife to change texture of garlic

Garlic is starting to change form from garlic clove into garlic paste!

Garlic is starting to change form from garlic clove into garlic paste!

Keep pressing down on the knife's blade with your fingers.. press really hard

Keep pressing down on the knife’s blade with your fingers.. press really hard

All your hard work paid off.. Garlic Paste

All your hard work paid off.. Garlic Paste

No more chunks of garlic for you!  From now on, it is refined garlic paste for every recipe!

No more chunks of garlic for you! From now on, it is refined garlic paste for every recipe!

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