Is there a proper technique to mincing garlic? I have a hard time mincing and getting the pieces small enough and it usually takes me quite some time. I assume fresh garlic is generally better/more flavorful than jarred minced garlic, so I've been trying to use that but it's super tedious. Also got a garlic crusher/press which helps, but is a nightmare trying to clean. It's probably just a skill issue on my end but was wondering if I was missing something
You're right, fresh garlic is way stronger, more flavorful & tastier.
Take your garlic clove.
Cut the butt off. (The little hard/flat end)
Put it under a flat thing, like between two cutting boards, or between your cutting board and the side of a broad knife (carefully!).
Press your weight down until the garlic crunches flat.
Take the weight off and slice your garlic into slivers.
I'd call that minced-enough if you're just cooking at home. The crushing releases a TON of flavor, and additionally slicing it will maximize surface area, like what you want with mincing.
I don't think I've used a garlic crusher in years...
