Kosher Food and Drink

Garlic is one of the most popular aromatics used in many different dishes and cuisines. Garlic is both delicate and potent and can be prepared in vastly different ways. Here are three techniques by Chef Itta Werdiger:

Chef Itta reviews Three Essential Techniques to prepare garlic:

1. The Partial Smash: Good for soups and stews. The garlic clove remains intact while cooking. This is a more rustic method that is less likely to burn. Peel the garlic. Then lightly smack the garlic clove to open it a little. You can add this to your pan with your onions, fat and other aromatics to cook nice and slowly. The garlic is done when you can press it gently with a fork.
2. Thin Slivers: Using proper knife technique, create beautiful thin slivers which are ideal for more delicate use, such as making tomato sauce, where the garlic will only need 20-30 seconds in the frying pan. Hold the knife using your hand as a guide to cut thin slices.
3. Garlic Paste: Using a wide blade knife, you will smash a whole clove in one hit. Use the widest part of the blade and SMACK down on the knife once with a firm fist. Then, salt generously, that will release the liquid. Using the blade, work the garlic by pressing and moving with the blade. Do not cut! Use a push-pull diagonal motion, which will release the liquid and create a paste. This paste is great for raw recipes like garlic butter or vinaigrettes.

Additional tip: It’s best to use either a different part of your wood cutting board, or a different board altogether for garlic, as the flavor will remain embedded in the board and it’s strong powerful flavor will be transfer to other foods.

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Chef Itta Werdiger created and ran The Hester, a speakeasy supper club from 2011 until 2013, and was the chef at the small plates beer and wine bar, Mason and Mug. Her work is driven by a passionate commitment to sustainable and ethical food culture, and celebrates local farmers and purveyors. She has been written about in The New York Times, Crain’s Business Magazine, Ha’aretz, The Forward, and Tablet Magazine.