nancy
2007-07-08 06:24:48
N: I used to chop and mince garlic by peeling each clove and then, chop-chop-chopping. No more: I lay the clove flat on the cutting board, lay the broad side of a chef’s knife on top, and smash down with the heel of my hand. The paper comes right off, and you’re left with, well, a smashed clove of garlic, now really easy to chop. Repeat as necessary, or, just throw the smashed bits into the cooking pan.
