1) To break up the cloves, grasp the bulb with a kitchen towel and place it against the work surface. With the root end facing your palm, mash it down and away against the work surface.
2) To peel the garlic, place your knife flat on the garlic clove and push down or hit with the palm of you hand . The skin will burst open and the clove can be easily removed
3) Chop the clove from left to right and then from top to bottom with a rocking motion and add a pinch of salt to provide extra abrasion. To make the garlic into paste form, rub the chopped garlic with the flat side of the knife held flat to the work surface.
Tips : Rub your fingers thoroughly with the bottom of a stainless steel spoon under running water after chopping raw garlic or after a marinating process. Then wash your hands with soap. The metal removes the garlic odor just like magic!
A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder
When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.