The stinking rose? We're not sure where garlic got its nickname, but we DO know that garlic paste is a staple for many a culinary preparation. Marc Bauer, Master Chef at the renowned French Culinary Institute and its popular L'Ecole Restaurant, shows you how easy it is to make garlic paste from scratch.
1. Crush the garlic bulb by placing one hand on the bulb and the other hand on top of your first hand. Press down with your upper body to separate the individual cloves of garlic.
2. Use your knife's flat blade to remove the root of the garlic for the skin to come out easily. If the garlic starts to germinate, remove the germ as well.
3. Assemble the cloves at the center of your work surface and using your knife’s flat blade, crush the garlic by drawing the knife sideways across the pile of cloves.
4. Gather the cloves in the center of your work surface and using your knife’s flat blade, crush the garlic by drawing the knife sideways across the pile of cloves.
5. Use your knife to dice the crushed cloves. Put pressure on the top of the tip of your knife with your left hand and grip the knife bolster at the end with your right hand and use a rocking motion to finely dice the garlic.
6. Gather the garlic together into a layer and crush it again with your knife using the same process.
7. Repeat the dicing and crushing steps until you achieve a paste-like, smooth consistency.
8. Use garlic paste as a base to prepare other dishes.
If you want to cut down on canned and preserved food in your cooking, start with garlic paste. This video shows how to make Homemade Garlic Paste very easily. So whether it is a curry or a vegetable that you need to sauté, trust this freshly made garlic paste to enhance the taste by leaps and bounds.