Ahhh, thank you so much! And I wonder how I managed to miss seeing this post until now — sorry for not thanking you sooner.I've always chopped garlic in the same way as chopping onions, often finishing with the extra mincing step, but it never occurred to me that it would make more sense to focus on getting really thin slices to start with, rather than trying to chop it in two perpendicular directions. I'll do it your way next time.
Hi Kake,Glad you found the video useful :) Doing it like an onion works too. Try both ways and see which one you like best. If you are looking for speed, "smash and mince" is the fastest method. Cheers,-Helen
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