Jacques Pépin: Peeling, Crushing and Chopping Garlic

Official technique to the garlic you have a head of garlic like this. Try to get the big leave there on like this and then you put it on the side with the palm of your hand. [SOUND] The garlic will separate especially use the garlic that be dry like this one. Now you should always take the stem of the garlic. And you might as well doing it before you peel it. Because if you do it before you peel it, when you crush it, a little bit this way, that will relieve the skin easily. If you don't remove it before you have to remove it after and it and it's [INAUDIBLE]. You can use garlic with a vegetable peeler like this to do garlic flakes which are very nice to saute with [UNKNOWN], whatever. Very thin like this. With [UNKNOWN] the garlic is crushed. When you crush it you bring it closer to here because you have to clear up your finger with that knife. You go down on top of it and forward, to release the essential oil. There is two essential oil in garlic, which give you that sticky mixture that you have in it. Now, can keep the palm of my hand on the table and just rock it, and the reason is that this is crushed. [INAUDIBLE] [NOISE] And I clean my knife [SOUND] Clean your knife a couple of times. To really have a puree of garlic, the classic way.