Crushed garlic

Sometimes a recipe will call for crushed garlic as opposed to sliced, chopped or minced. We'll discuss why that is, and the best technique crushing garlic.

How to crush garlic? Here's a quick tutorial for how to crush it for use in recipes, or as a step prior to mincing it.

Use Brad Leone's maple syrup fermented with crushed garlic as a sweet umami enhancer in salad dressings, marinades, braises + soups.

Bobby Parrish aka FlavCity on Instagram: "🧄Golden Garlic🧄 Ingredients: 2-3 heads of garlic Extra Virgin Olive Oil Take the garlic and firmly press to break apart the cloves. Smash each clove to easily remove the paper. Add the garlic to a food processor and cover with EVOO. Pulse it to chop up the garlic. Add it to an airtight jar, then store in the fridge (40F or lower) and consume within 7 days. *Optional: Freeze into tbsp portions so it can last a couple months."

Crushed garlic is a common ingredient in many recipes. The easiest four ways to make crushed garlic are: using a food processor, blender, mortar and pestle, and garlic press. You can also freeze garlic paste, so you always have it on hand!

Making your own minced garlic at home with olive oil not only saves you money but also enhances the taste of your dishes.

What's the best way to crush garlic? It's easy: let former senior food editor, Greg Lofts, show you the right way.

Sliced or chopped garlic is nowhere near as potent as crushed, but it depends what you want from it

Halfway between garlic confit and roasted garlic, this is an efficient and delicious way to roast a lot of garlic cloves at once.