How to Easily Crush Garlic Cloves Using an Ordinary Kitchen Knife

Using a Knife to Crush Garlic

Crushing garlic is an essential technique for releasing the full flavor and aroma of this versatile ingredient. While garlic presses are a popular tool for crushing garlic, using an ordinary kitchen knife can be just as effective. Learning proper knife techniques for crushing garlic takes a bit of practice, but soon becomes second nature.

Why Crush Garlic?

Garlic contains a compound called allicin that produces its signature strong, pungent flavor. When a garlic clove is whole and intact, very little allicin is present or can be tasted. Crushing garlic ruptures cell walls and allows an enzyme called allinase to mix with a compound called alliin, rapidly converting it into allicin. This flavorful compound is what gives crushed garlic its potent kick.

Choosing the Right Knife

Any basic chef’s knife can be used to crush garlic, but some work better than others:

• A wide, heavy blade made of strong material like high-carbon stainless steel allows you to apply pressure evenly across the garlic.
• A knife with some weight behind it makes quick smashing work of garlic cloves.
• The flatter side of the knife blade provides a better crushing surface compared to a very curved edge.

Preparing the Garlic

Start by placing a garlic clove on a cutting board and laying the side of your knife blade flat on top of it. Before applying pressure, first check that the garlic clove skin has been removed and there is no green sprout inside. Then:

1. Make sure the knife blade covers the garlic clove completely.
2. Position your free hand fingertips on top of the blade above the garlic and keep fingers curled under for safety.
3. Put the palm heel of your free hand on the knife handle for stability.
4. Rock the knife up slightly so the blunt edge next to the handle makes contact with the cutting board while blade tip stays elevated.

Crushing Techniques

There are a few techniques for using a knife to actually crush the garlic, depending on desired texture and flavor release:

Gentle Smash

For a lighter crush that produces a mix of partially smashed cloves and garlic paste, use gentle pressure and rock the knife up and down quickly while keeping the blade flat on the cutting board. Check frequently to avoid over-crushing.

Heavy Smash

For maximum allicin production and a smooth garlic paste consistency, lift the knife higher and use your body weight to apply downward force as you rock the knife blade against the cutting board in a smashing motion. Remove and scrape off any large pieces that resist crushing.

Chop and Smash

You can also roughly chop garlic into smaller pieces before crushing. This allows you to customize the final texture and makes it easier to crush stubborn cloves.

Why Use a Knife Instead of a Garlic Press?

While garlic presses provide fast, hands-free crushing, using an ordinary knife has some advantages:

• Knife crushing allows better flavor and aroma release versus a press.
• It's easy to customize the final consistency with a knife.
• No special tools or clean-up required.
• Great for quickly crushing small amounts of garlic.
• Easier to crush garlic to a smooth paste texture.

Tips for Crushing Garlic With a Knife

Once you get the basic knife crushing method down, there are some additional tips to master the technique:

Stabilize Small Cloves

Tiny garlic cloves can slip out from under the knife when trying to smash them. Use your fingertip to hold the clove steady.

Adjust Knife Angle

Tilting the blade to make more surface area contact can help crush stubborn garlic cloves or large batches.

Use Two Knives

Place the garlic between two knife blades held together when extra crushing power is needed.

Cut Before Crushing

Pre-chopping garlic makes it easier to crush smoothly. It also allows more control over the final texture.

Add Salt or Sugar

Sprinkling some salt, sugar, or other granulated seasoning onto the cutting board can help abrade and crush the garlic as you smear it with the knife blade.

Use Separate Boards

Crush garlic on one cutting board so the smell and taste don’t transfer. Use another clean board for subsequent ingredients and chopping.

Mind Your Fingers

Practice correct knife safety! Curl fingers under for stability but keep them clear of the direct crushing path.

Clean Your Knife

Wipe blade completely after crushing garlic, or the smell and taste can linger and transfer.

What Dishes Use Crushed Garlic?

Once mastered, knife-crushed garlic is ready to elevate a multitude of savory preparations:

Sauces and Spreads

Work crushed garlic into marinara sauce, pesto, tapenades, aioli garlic sauce, and toum for extra flavor.

Soups and Stews

Add it early when making vegetable, bean, lentil, chicken noodle, minestrone, or classic garlic soups.

Meats and Seafood

Rub knife-crushed garlic over lamb, beef, pork, chicken, shrimp, scallops, or fish fillets before pan-searing, roasting, or grilling.

Vegetables

Toss crushed garlic with olive oil and roasted vegetables like potatoes, cauliflower, green beans, Brussels sprouts, eggplant, or squash.

Breads and Pizza

Mix some crushed garlic into doughs or rub it over proofed bread, pizza crusts, and flatbreads before baking.

Storing and Preserving Crushed Garlic

Properly stored, crushed garlic can retain its potency and flavor for months:

• Place crushed garlic in an airtight container and pour over some olive or vegetable oil to cover. Refrigerate for weeks or freeze for several months.
• For long-term freezer storage, put crushed garlic portions in ice cube trays, cover with oil or broth, and freeze. Transfer cubes to a sealed freezer bag once solid.
• Dry crushed garlic well with towels or paper towels and store in an airtight container in a cool, dark place for 2-3 weeks.
• Pickle crushed garlic in vinegar by simmering briefly and packing into sterilized jars topped off with vinegar.Processed this way, pickled garlic keeps for a year unopened.

With this wide range of preserving options, there’s no need to waste garlic or buy commercially crushed garlic. Just use knife skills to crush fresh garlic whenever a recipe calls for it. Over time, crushing garlic cloves becomes an easy, almost enjoyable kitchen ritual!

FAQs

What is the best type of knife to use for crushing garlic?

The best knives for crushing garlic are wide chef's knives made from strong, heavy materials like high-carbon stainless steel. A flat blade works better than a dramatically curved edge.

Is crushing garlic with a knife or press better?

Using an ordinary knife to crush garlic allows for better flavor release compared to presses. Knife crushing also makes it easy to customize the texture and requires no special equipment.

Can I crush garlic in advance to save time later?

Yes, crushed garlic can be stored in airtight containers for weeks in the fridge or frozen for months. Covering it with oil helps maximize freshness during storage.

What's the easiest way to peel garlic before crushing?

After breaking bulbs into individual cloves, one of the fastest ways to peel garlic is to place the cloves in a metal bowl and shake vigorously for 20-30 seconds. The paper skins will fall off.

Is crushing garlic dangerous for my fingers?

As long as you keep your fingertips safely curled under the blade for stability and clear of the direct crushing path, crushing garlic with a knife is not dangerous. Just be cautious!