Peel
Break cloves from the head.
Lay a clove under the flat of the knife and press firmly with the heel of your hand to crack the skin.
Slip the skin off and trim the hard root end.
Mince or paste
Slice thinly, then rock-chop until fine.
For paste, sprinkle with a pinch of salt and drag the flat of the blade across it repeatedly, or pound in a mortar.
Tips
- Slices brown fast and turn bitter if burnt — add garlic after onions in most bases.
- Some cooks remove a green sprout (germ) from older cloves for a milder taste.