This blog is all about teaching beginner home cooks how to use garlic in their cooking, with step-by-step tips on prepping, cooking, and storing garlic. Plus, it’s a live blog, so it gets updated often with more garlicky goodness!
Table of Contents
Jump to:
- The Aromatic Beast!
- The Taste of Raw Garlic
- Getting Rid of Garlic Smell
- Types of Garlic
- How to Choose the Fresh Freshiest
- How to Prep It
- Peeling Instructions
- How to Chop It
- Chopping It with Herbs
- Benefits of Using Equipment
- How to Use a Garlic Press
- How to Use a Microplane to Grate It
- Using a Food Processor
- Different Forms of Garlic
- How to Use It in Cooking
- Common Mistakes to Avoid
- Simple Recipes for Practicing with Garlic
- How to Store It
- Frequently Asked Questions
- Have a Comment or Question?
The Aromatic Beast!
Garlic might just be one of my absolute favorite ingredients in the kitchen. It’s the magic ingredient that transforms any dish from bland to bold with just one clove.
In this post, I’m going to show you how to use garlic in cooking for beginners—whether you’re new to the kitchen or just curious about this little aromatic beast. This live blog is updated frequently, so check back for new tips, tricks, and infused recipes!
My Love for This Beautiful Bulb
Let me tell you, garlic is probably in 99% of the recipes I’ve developed. Should I put that as a warning on my About Me page? If you can find a single recipe on my blog without it, you should get a prize (just kidding… pst...subscribe!).
Here are a couple of my favorite recipes:
- Healthy Whipped Garlic Herbed Cottage Cheese Spread (popular recipe with video)
- Simple Spicy Garlic Chili Sauce Chicken Pasta
- French Omelet with Whipped Garlic Herbed Cottage Cheese (recipe and video)
- How to Make Easy Béchamel Sauce | With Garlic and Onion (popular)
- Spicy Spinach with Chilies and Garlic (video)
During my time working in hotels, I’ve seen it all: chefs making garlic cheesecake (yes, you read that right), using fancy black garlic, and even elephant garlic (which, by the way, is not an actually big elephant; it’s just really big).
Who Said Health Benefits?!
It is more than just delicious—it’s good for you, too! It’s scientifically proven to boost your immune system, which is great… are you eating your dose of raw cloves of garlic daily? Yuck! 😂 No! I mean, you are brave! Well, who am I kidding? I love consuming raw sliced onion that's been sitting in honey. So, I'll be quiet.
The Taste of Raw Garlic
Raw garlic is bold, pungent, and has a real kick. The reason? When you cut or crush it, it releases a chemical called allicin, which is responsible for its strong taste and smell. Allicin breaks down quickly when garlic is cooked, so it has a much sharper bite in its raw form. Remember that for the next pop quiz!
LOL. Sorry for all the corny jokes; I'm just super happy and playful today!
Getting Rid of Garlic Smell
Need to get rid of that smell on your hands or tools? Rub your hands on stainless steel, like your faucet, or use lemon juice. I've used these methods, and they work for me.
My hubby disagrees with me. Am I not the wife? Isn't the wife always right? So, I don't know what he's talking about! lol. Cutting boards can be scrubbed with salt and lemon to remove lingering odors. I learned this from my grandma. And she's always right!
Types of Garlic
Before we dive into the different types, just know it has been used for centuries across various cultures. It originated in Central Asia and quickly made its way into kitchens worldwide.
It's a beloved ingredient, but we all use it differently, so that's okay. Here’s a fun fact: Italians from Italy can always spot American-Italian cuisine because we use way more than they do! But hey, as a garlic lover myself, I say the more, the merrier.
Its Importance in Global Cooking
Garlic is one of the most versatile ingredients in the kitchen. It’s used in cuisines all over the world—Caribbean, Asian, Mediterranean—you name it. Whether it’s adding depth to a stew or giving salad dressings a punch, understanding how to use such a common ingredient is key to elevating your dishes.
This post is for you, my garlic enthusiasts, who are ready to take your prepping skills to the next level. Because there's always something new you can learn. Plus, share what you know in the comments below.
Three Common Kinds
Now, let’s talk about the different types you’ll come across.
- Softneck - Used in most dishes, and it’s the most common type you’ll find at the grocery store.
- Hardneck - More pungent and seasonal, often with a richer flavor.
- Elephant - It’s huge, but don’t be fooled—it’s much milder in taste than the others.
For great, visually appealing, detailed Softneck and Hardneck garlic comparisons, check out Grow Organics. Plus, you have to check out the size of elephant garlic! Wow, just amazing.
Below is a chart comparing the different varieties of garlic mentioned above with more details regarding their taste, what is best used for them, and when they are available. Nowadays, most produce is accessible year-round, but nothing will ever beat the taste of something at its season's peak. That's why I love cooking with seasonal ingredients in its appropriate seasons.
Varieties and Their Use
| Garlic Type | Flavor Profile | Best Used For | Seasonality |
|---|---|---|---|
| Softneck Garlic | Mild, versatile | Everyday cooking, sauces, dressings | All year |
| Hardneck Garlic | Pungent, robust | Roasting, stronger flavor dishes | Winter |
| Elephant Garlic | Mild, onion-like | Subtle garlic flavor, salads | Spring/Summer |
What kind have you heard of that I didn’t mention? Share it with our blog community!
Check out the live Culinary Glossary here. This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this post and more.
How to Choose the Fresh Freshiest
Before we move on to how to prep garlic, you need to learn how to choose it first. When it comes to it, fresh is always best! I steer clear of pre-minced garlic in a jar—trust me, the taste is just off. Instead, grab a whole head of garlic.
Look for firm whole cloves with tight skins, no sprouting, and definitely no squishiness. If you’re buying freshly chopped or peeled cloves of garlic, check for freshness by making sure there’s no slime or strange smell. And please, avoid those sad, dried-out bulbs. What is waiting inside isn't a pretty site.
How to Prep It
In this section on how to prep garlic, you’ll find helpful pictures, videos, or a step-by-step list of instructions to guide you through different prep techniques—plus, I’ll be updating this part whenever I use a new method in one of my recipes!
Here's a Quick Summary of Four Ways to Prep Them
- Peeling - Smash it with the flat side of a knife for quick peeling.
- Shake cloves in a jar or bowl to loosen the papery skins—no mess, no fuss.
- Mincing - Chop finely with a knife or run it through a garlic press for finer mince.
- Chopping - Slice into thin rounds or rough chunks, depending on how you want to use it.
- Slicing - Thinly slice with a sharp knife for those delicate garlic chips.
Peeling Instructions
Peeling garlic can be super simple with these quick methods! The classic way is to smash it with the flat side of a knife—just give the clove a firm press until you hear a little crack, and the papery skin will slide right off. If you're prepping a lot of it, try the shake method: place the garlic cloves in a jar or bowl with a lid, give it a good shake, and watch the skins loosen up easily. It's a no-mess, no-fuss way to peel it in bulk!
See!? Learning quick techniques like these will encourage you to use more fresh ingredients compared to store-bought ones, which taste so much better!
How to Chop It
Knowing how to properly chop garlic not only enhances the flavor of your dishes but also gives you the flexibility to use it in everything from sautés and sauces to marinades and dressings, adding depth and aroma to any recipe.
Smash it with the flat side of a knife for quick peeling.
Thinly slice the smashed it clove to help shorten the chopping time.
Form a neat pile to chop.
Using a rocking motion, chop horizontally, going from top to bottom and bottom to top again.
Make a neat pile and chop vertically, going left to right or right to left.
Switch between chopping vertically and horizontally until you get the desired size.
Chopping It with Herbs
A great time-saver during prep is chopping it with herbs, especially when they’re going into the pot at the same time, like garlic and thyme in soups or stews. By chopping them together, you streamline your prep and combine the flavors right from the start.
This method isn’t just for cooking—it’s also perfect for topping freshly baked bread, adding a burst of flavor to pasta, or serving as a side condiment for roasted meats and vegetables. It's a simple trick that saves time and elevates your dishes with minimal effort!
Smash, then chop and cut the garlic cloves into thin slices.
Next, thinly slice the herbs and add them to the pile.
Using a rocking motion going vertically and horizontally, chop them together until you get the size you want.
Benefits of Using Equipment
Using tools to prep it, like a garlic press or micro plane, can be a total game-changer in the kitchen. It saves you time—no more tedious chopping—and ensures consistency in how finely the garlic is minced or grated.
This makes a huge difference when you're trying to get dinner on the table quickly or working through a big recipe. Plus, having the right tools gives you a smoother cooking experience, allowing you to focus more on perfecting your dish and less on prep work. It's all about making your time in the kitchen more efficient and enjoyable!
How to Use a Garlic Press
Using a garlic press is a quick and easy way to get finely minced garlic in seconds, and while I used to rely on it, I now prefer chopping by hand. Why? Because with a press, some of it and skin can get left behind, and I like making the most of every clove! But this is how to use it and the ones of the market.
- Place the peeled clove in the press.
- Squeeze firmly to extract the minced garlic.
- Scrape off any remaining bits and clean it out after each use.
Top 3 Garlic Presses on Amazon
- OXO Good Grips Soft-Handled Garlic Press
- I own this one. I used to use it religiously, lol. I still have it, though.
- ZYLISS Susi 3 Garlic Press
- This is a fancy one! Plus it comes with a cleaner.
- Alpha Grillers Garlic Press
- Very sleek design. Comes with a cleaning tool and a silicone peeler.
How to Use a Microplane to Grate It
Using a microplane to grate garlic has some awesome benefits! It allows you to create super fine pieces that melt seamlessly into sauces, dressings, or marinades, adding a burst of flavor without any chunks. So this is great for those that don't want to know it's there.
A microplane is especially great when you want it to fully infuse into a dish, like in creamy soups or garlic butter. Plus, it saves time compared to chopping, and it’s easy to clean up. The fine texture really elevates its intensity, making it perfect for dishes where you want a smooth, well-blended garlic flavor.
- Hold the microplane at an angle.
- Run the peeled garlic clove across the surface.
- Scrape it off the back of the Microplane and use it immediately.
Top 3 Graters on Amazon
- Microplane Professional Series Fine Grater
- Top notch! I've owned mine for over two decades.
- Orblue Pro Grater & Slicer
- Similar to the Microplane but way cheaper.
- Deiss PRO Citrus Zester & Cheese Grater
- Very nice grippy handle with a design similar to older zester models.
Ok, before I move on... What's up with the use of the word "Pro"? Are you automatically a pro when you own one? Lol. Ok.
Using a Food Processor
I love using my food processor to chop garlic in large batches. As a recipe developer, I often need loads of it, so I store chopped garlic in a glass airtight container in the fridge for up to a week. Perfect for when you want that garlic flavor without the prep every time!
Kitchen Must Haves - Find other tools I use here.
Different Forms of Garlic
Garlic comes in many forms, from fresh to dried. So, before we hop into cooking it, we need to understand the different types. Each has its use:
- Granulated Garlic - Great for wet and dry rubs.
- Garlic Powder - Perfect for seasoning dishes evenly and when you are out of the fresh stuff.
- Dehydrated Garlic - A quick addition to soups and stews.
- Garlic Paste - Usually found in Asian markets and cooked, mixed with onion, or on its own. I buy it in a jar or a tube at my local grocery store. Great for marinades and curry bases.
How to Use It in Cooking
Garlic is the ultimate flavor enhancer. Whether marinating meat, stuffing it into lamb or poultry, or rubbing it under the skin of a chicken—garlic can work wonders. I love adding chopped garlic into the slits of fish for an extra burst of flavor.
Raw vs. Cooked
- Raw Garlic - Bold, sharp, and perfect for dishes like salads or dressings. Learn about how to get rid of garlic smell and why they have a sharp taste here.
- Cooked Garlic - Mellow and sweet—ideal for soups, sauces, and stews.
Sautéing
What is the trick to sautéing garlic without burning it? Low heat and quick cooking time! It can go from golden brown to burnt in a heartbeat, so stay attentive. This is why in a lot of recipes, the onion is sauteed first, then the garlic.
Roasting
One of the easiest ways to make a delicious spread is to use roasted garlic; it's sweet...it's nutty... it's everything! Simply roast it in the oven in a piece of aluminum foil with oil until soft, and it’s perfect for spreading on bread or adding to sauces.
Common Mistakes to Avoid
Before we dive into recipes, let’s go over common mistakes to avoid when working with garlic.
- Burning - Burnt garlic is bitter and ruins dishes. Trust me! It's the worst. To prevent burning, cook it over low heat and never leave it unattended.
- Using Too Much or Too Little - It’s easy to go overboard with it, but a good rule of thumb is one small garlic clove per serving. One garlic clove is roughly equal to 1 teaspoon when minced, and about 3 cloves equal 1 tablespoon. But hey, the number of cloves you put in your food is up to you, boo!
Simple Recipes for Practicing with Garlic
Now you have the gist of what it is, how to choose it, and how to prep it. Now it's time to cook it. Your turn!
Recipes with Tons of Garlic
If you are a garlic lover like me, then there is no need for introductions! Enjoy!
Simple Recipes for Beginners
Ok, but what happens if you are just starting out? Try the following simple recipe ideas. Garlic butter is the ultimate indulgence for steaks and garlic bread. I also love making garlic-infused hot oil for pasta or dipping crusty bread. And don’t forget a quick garlic stir-fry—Taiwanese stir-fried garlic and cabbage is one of my all-time favorites. What's pasta sauce without garlic? Come on!
Garlic Butter
Eat steak like a pro! LOL. If you read this whole article, you'd get the reference, but anyways, shall we continue?
- Start by mixing softened butter with finely minced garlic (or use a microplane for an extra smooth texture), fresh parsley, and a pinch of salt.
Garlic Bread
Making garlic bread is simple and satisfying! First, follow the directions to make garlic butter, then proceed.
- Spread the garlic butter mixture generously on both sides of a sliced baguette or your favorite crusty bread.
- For extra flavor, add a sprinkle of Parmesan or a dash of crushed red pepper flakes.
- Wrap the bread in foil and bake at 350°F (175°C) for about 10-15 minutes, until the butter melts and the bread is golden and crispy.
- For a crispier finish, unwrap the foil and broil for an extra minute or two. It's the perfect side dish for soups, pastas, or just to enjoy on its own!
Garlic Infused Oils
Use this flavorful oil to drizzle over pasta or as a delicious dip for crusty bread!
- To make garlic-infused oil, gently heat ½ cup of olive oil in a small saucepan over low heat, then add 4-5 whole peeled garlic cloves.
- Let the garlic simmer for about 10-15 minutes, stirring occasionally, until it turns golden and fragrant.
- Remove the pan from the heat and allow the oil to cool.
- Once cooled, strain out the garlic cloves and store the oil in an airtight container.
Taiwanese Garlic and Cabbage Stir Fry
- To make a simple stir fry, start by heating a tablespoon of oil in a large pan or wok over medium-high heat.
- Add 4-5 cloves of finely chopped garlic and stir-fry for about 30 seconds, just until fragrant.
- Then, toss in roughly 4 cups of thinly sliced cabbage (napa or green cabbage works great) and stir-fry for 3-4 minutes until the cabbage wilts but still has a bit of crunch.
- Season with a pinch of salt, a dash of soy sauce, and a sprinkle of sesame oil for extra flavor.
- Stir everything together and cook for another minute, then serve immediately.
- It’s a quick, flavorful side dish that pairs perfectly with rice or noodles!
How to Store It
Whole bulbs can last for weeks in a cool, dry place. I personally love using my ceramic garlic keeper—it looks cute and keeps it fresh. The outer dried flesh (called the papery tunic) flying around my storage container reminds me of peeling it with my grandma.
She had a whole kitchen drawer just for garlic, and guess who was in charge of peeling it? Yep, me! Maybe that’s why I never mind peeling it. I miss her so much. (If you haven’t read my bio yet, she’s the reason I cook for a living.)
Anyway, for minced garlic, store it in olive oil (but make sure it’s refrigerated to avoid botulism!). My favorite way to freeze garlic? Blended with oil or herbs, then frozen in ice cube trays.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Look for sprouting, soft spots, or a musty smell. If in doubt, throw it out. Learn how to choose garlic.
Yes! You can freeze it whole, minced, or blended with oil and herbs in ice cube trays. Learn more here.
Garlic powder is dried and ground garlic. It’s more concentrated, so use less than you would it fresh. Learn other forms here.
You can, but be warned—it’s strong! Raw garlic has a pungent, spicy bite that not everyone loves. Read more here.
Have a Comment or Question?
Now it’s your turn! Experiment with different garlic techniques and share your experience in the comments below. If you have a question or comment about this post, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
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