Andrew Webb shows us how to chop and crush garlic. Better have the sea salt ready...
1. Check that there isn't a green root in the middle of your clove – this is an indication of an un-fresh garlic bulb.
2. Always chop your garlic on a separate chopping board.
3. Bash the clove using the flat side of a large chef's knife. Sprinkle over a generous pinch of sea salt – this will act as an abrasive.
4. Roughly chop the clove up, then turn your knife 90 degrees.
5. Use this flat side of your knife to 'scrape' the garlic into a paste, pushing down as you go.
Tip: cheat! Andrew uses bought minced garlic for recipes which call for it as a general ingredient.
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