Jacques Pepin reveals his expert technique.
1. Smash an entire head of garlic with the heel of your hand. 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 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 4. Holding one end of the clove with one hand, gently tap it with the knife to release it from its skin. Todd Coleman 5. Chop the garlic, rocking the knife back and forth to produce a coarse paste. See all of our Jacques Pepin galleries. Todd Coleman
