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Jacques Pepin: How to Chop Garlic

submitted by Mordhaus

7 years 4 weeks ago

3 Comments

chicchorea

says...

Along with everything else, impeccable knife skills.

Ashenkase

says...

I was taught a similar technique with an added step (but rarely use it)

Once you have the garlic minced, sprinkle some salt on it then use the french knife on an angle and crush the salt into the garlic.

Apparently it helps to draw out the juices faster.