There are few meals prepared in the kitchen that don’t contain (or couldn’t be improved by) garlic. From pasta to roasted veggies, this flavour heavyweight can just as easily complement as dominate the taste of any dish. Here, chef Grant van Gameren of the buzzy Little Italy restaurant Bar Isabel shares his secret for perfectly minced garlic every time.
First, van Gameren cuts the peeled clove in half. He then sets the halves flat-side down on a cutting board and uses the dull side of his knife — yes, the dull side — to chop the garlic, which he says creates the perfect consistency and texture.
Every week, we reveal a quick kitchen tip from a Toronto chef to help make cooking at home a little bit easier. Chef Tip appears on Wednesdays.