SHARE

Jacques Pepin reveals his expert technique.

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-12634-garlic-1-final.jpg
1. Smash an entire head of garlic with the heel of your hand.
httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01634-garlic-2-final_1.jpg
2. Continue to smash garlic head until cloves break apart. (If garlic has been stored in a cool, dry environment, this will happen quickly.) Todd Coleman
httpswww.saveur.comsitessaveur.comfilesimport2013images2010-01634-garlic-3-final_1.jpg
3. Working with 1 clove at a time and using a chef’s knife, gently press the flat side of the blade against garlic to crush it. Todd Coleman
httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01634-garlic-4-final_1.jpg
4. Holding one end of the clove with one hand, gently tap it with the knife to release it from its skin. Todd Coleman
httpswww.saveur.comsitessaveur.comfilesimport2010images2010-01634-garlic-5-final_1.jpg
5. Chop the garlic, rocking the knife back and forth to produce a coarse paste. See all of our Jacques Pepin galleries. Todd Coleman

MORE TO READ