How to Crush Garlic: Learn This Easy, Essential Technique It's a more subtle way to cook with garlic than slicing, chopping, or mincing. Close Credit: Mike Krautter Crushing garlic provides a more gentle flavor compared to slicing, chopping, or mincing. Recipes often require one or two cloves of garlic smashed to unleash their subtle taste, which is distinct from using a garlic press that creates a more paste-like texture. In slow-cooked dishes or marinades, crushed garlic imparts a nuanced flavor and is often removed before serving. Former deputy food editor Greg Lofts walks us through the simple process of crushing garlic effectively. First, Why Crush Garlic? Garlic is made up of tiny cells, each one filled with a pungent, sulfur-based liquid. Compared to slicing, chopping, or mincing garlic, crushing garlic is gentler. It breaks some but not all of those cells, releasing this garlic juice. The garlic remains in larger pieces. How to Crush Garlic What you'll need: A heavy knife such as a chef's knife, a chopping board, and unpeeled garlic cloves. And whether you're crushing garlic or chopping vegetables, we suggest you put a damp kitchen towel under your board to prevent it from slipping. Working with one clove at a time, place the clove on your chopping board. Take your knife and place the blade flat on the clove so the sharp side of the knife is facing away from you.Use the heel of your hand to press the blade down on the clove. You can smash your hand down onto the side of the blade, but a solid press should be enough to crush the clove. Time-saver: You don't even need to peel the clove before crushing as the skin loosens when you crush the clove. Using the weight of the chef's knife is often the easiest method for most people, but if you're finding it difficult, try using a rolling pin or the bottom of a heavy mug to crush garlic. Ensure that you apply even pressure to avoid smashing the garlic too finely, which might turn it into a paste. Now that you've mastered crushed garlic, watch this video to learn how to mince garlic: Frequently Asked Questions What is allicin in garlic? Allicin is a sulfur-containing chemical compound found in the cells of garlic that produces the pungent smell and flavor. What is the 10-minute rule about cooking with garlic? After crushing or mincing, the longer you let garlic rest, the more intense the flavor will be because more allicin is released. If you want a more subtle garlic flavor, begin cooking with it right away. Can I grate a garlic clove? Yes, you can grate a peeled garlic clove. Grating garlic will produce a strong garlic flavor because you will release a lot of allicin from the cells. Explore more: Food & Cooking Cooking How-Tos & Techniques