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How to Peel and Chop Garlic like a Chef

Garlic

Garlic

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“Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.

The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.”

(Source: Wikipedia)

This video will teach you how to peel and chop garlic like a chef.
Watch to see just how easy it can be when you know the correct knife skills.

The important thing to remember is that it takes time to build up speed. Go slow at first, speed will come over time. Precision and safety are key right now.

Don’t forget to check out my other knife skill videos and subscribe to my YouTube channel to make sure you don’t miss our future videos.

 

 

Nutrition 

 

Garlic, raw
Nutritional value per 100 g (3.5 oz)
Energy 623 kJ (149 kcal)
33.06 g
Sugars 1 g
Dietary fiber 2.1 g
0.5 g
6.36 g
Vitamins
Thiamine (B1)
(17%)

0.2 mg

Riboflavin (B2)
(9%)

0.11 mg

Niacin (B3)
(5%)

0.7 mg

Pantothenic acid (B5)
(12%)

0.596 mg

Vitamin B6
(95%)

1.235 mg

Folate (B9)
(1%)

3 μg

Vitamin C
(38%)

31.2 mg

Minerals
Calcium
(18%)

181 mg

Iron
(13%)

1.7 mg

Magnesium
(7%)

25 mg

Manganese
(80%)

1.672 mg

Phosphorus
(22%)

153 mg

Potassium
(9%)

401 mg

Sodium
(1%)

17 mg

Zinc
(12%)

1.16 mg

Other constituents
Selenium 14.2 μg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

 

(Source: Wikipedia)

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