How To Prepare Garlic and Shallots

Discover the art of preparing garlic and shallots with our easy-to-follow guide. Learn how to peel, chop, and mince these essential ingredients to enhance the flavor of your favorite dishes.

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Cuisine: Multiple

Keyword: How To Prepare Garlic and Shallots

Level of Difficulty: Easy

Prep Time: 5

Total Time: 5

Servings:

Calories: 90kcal

Equipment

Knife
Chopping Board

Ingredients

▢ A garlic bulb
▢ 10 shallots

Instructions

Prepare the Garlic

First, break off the cloves you need from the garlic bulb.
Then, use a knife to slice off the hard bottom of each clove. Use the flat side of the knife to give the clove a gentle smash to make the skin slip off easily.
Once you've got the skin off, hold the garlic with your fingertips, sticking out your middle finger a little more so it can feel the knife's edge as you cut.
Bring the knife down carefully, keeping your movements soft and steady so you don't nick your finger!
Now, it's time to mince the garlic. Hold the knife's tip lightly with the index and middle fingers of your non-knife hand.
With your knife-wielding hand, move the blade down in a controlled motion. Keep repeating this until your garlic is as finely chopped as you need it to be for your recipe.

Prepare the Shallots

Use a knife to peel off the outer layer.
Using your finger, gently work your way from top to bottom to peel off the skin.
Don’t cut off the root at this stage. If you do, it will release a strong aroma that might make your eyes water. So, get rid of all the skin first, then snip off the root end.
With the skin gone, it's time to chop the shallots. Hold the bulb like you would when slicing garlic, using your fingertips for a firm grip.
Start by making a few vertical cuts from top to bottom, but don't slice all the way through.
Next, lay your hand flat on the onion, still holding it tightly with your fingertips, and make a few horizontal cuts.
Remember not to cut it completely, as it might slip while you're chopping.
For the last step, mince the shallots until it reaches your preferred texture.

Video

Notes

Be sure to prepare garlic and shallots on a nice, smooth cutting board. You wouldn't want any tiny bits of wood mixing with your onions and garlic.
If your board keeps sliding or giving you trouble, try tucking a towel under it. It'll stay still, then, making your chopping much easier.
When dealing with purple onions, hold off on chopping off the root. It's got a strong kick that can easily make your eyes water.

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