The Correct Way to Peel, Crush, and Chop Garlic, According to Jacques Pépin

Preparinggarlicwhile you cook can be a huge pain. The papery skin often sticks to the cloves (and your fingers) as you peel; achieving the fine dice recipes call for is easier said than done, and I’ll readily admit that I resort to a garlic crusher to do the dirty work for me when I’ve lost my patience. However, legendary chef, author, and TV hostJacques Pépinhas a tried-and-true method for quickly peeling, crushing, andchopping garlic在minutes-no破碎机. Despite theInternet hackssinging praise of using metal bowls, microwaves, and a very dubious-lookingknifetrick to easily peel garlic, Pépin’s classic method relies simply on a knife andcutting board. Check out his step-by-step process below:

Pépin starts off by taking the head of garlic and using his thumb to deftly peel off the large layers of exterior skin, moving around the circumference until the flaky white pieces are removed.

Instead of removing each clove individually, he puts the garlic head on the cutting board and hits it on the side with the palm of his hand. This is a helpful trick for separating the cloves, especially if the garlic is a bit dry, Pépin notes.

Before you peel each clove, Pépin recommends removing the stem end first with a knife. Then, take the flat side of your knife, place it on top of the garlic clove, and lightly tap with your palm—this removes the skin easily.

Thinly slicing the cloves with avegetable peelercreates little garlic “flakes,” as Pépin says, which he says are great to use when you’re sautéing pasta.

Place the flat side of your knife on the clove and hit it with your palm, and then move forward along the garlic. This releases the essential oils.

Once the garlic is crushed, keep the palm of your hand on the cutting board and rock back and forth quickly to chop the garlic. Make sure to take a break and clean the knife—aka wipe it on the cutting board—a few times while you’re cutting the garlic.