Professional Chef-instructor Frank Proto from The Institute Of Culinary Education demonstrates 16 ways to peel, chop, smash, grate, and slice garliclike a pro. From fine slices to grating on a microplane, Frank explains how preparing the garlic for your recipe directly impacts its intensity in the dish - and how to understand which one is best for every situation.
Learn more with Chef Frank on his YouTube Channel ProtoCooks! youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg and follow him on Instagram @protocooks Follow The Institute of Culinary Education at @iceculinary - 0:00 Introduction 0:18 About Garlic 0:53 Chapter 1 - Peeling 1:16 Hands 1:28 Paring Knife 1:51 Two-Bowl Method 2:23 Jar Method 3:04 Chapter 2 - Cutting 3:21 Whole Cloves 3:41 Crushed 4:10 Sliced 4:26 Mandoline 4:48 Razor Blade 5:18 Rough Chopped 5:49 Minced 6:33 Grated 7:28 Garlic Press 7:54 Pre-Chopped 8:24 Roasted 9:21 BONUS Rolling Garlic Chopper - Editor - Louis Lalire Producer - Ness Kleino Director - Chris Principe Associate Producer - Michael Cascio DP - Brad Wickham Cam Op - Paige Wollensak Sound Mixer - Rachel Suffian Culinary Producer - Mallary Santucci Associate Culinary Producer - Jackie Beal Production Assistant: Brandon Guillebeaux Post Production Supervisor: Stephanie Cardone Associate Director, Post Production: Nicole Berg
Epicurious Video Team Jonathan Wise Ali Inglese Dan Siegel Rhoda Boone Carolyn Gagnon June Kim Holly Patton Myra Rivera Billy Keenly
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