How does one grate garlic? With a lemon zester? Thanks

[question everything]

[surrealAmerican]

1. If you don't have a garlic press, that ought to work ...

... or you could just smash it and chop it fine.

So long as it ends up in tiny pieces, it's all good.

[question everything]

4. I do have a garlic press but I wonder whether grating is supposed to be finer..

[2naSalit]

2. That or...

Just chop it super fine. Unless you have large cloves, kind of hard to hold on to them.

[moonshinegnomie]

3. i use a microplaner

i also freeze it. it makes grating easy

[MOMFUDSKI]

5. I use the fine section

on a regular grater. One can also lay a wide knife blade sideways atop the clove and smash it hard.

[marble falls]

6. Anyway you can. Micro-planer, zester, mortor and pestle, slaming it with the side of a french lnife ...

... and a quick chop, and slicing very, very thin like Pauli does in Good Fellas.

[question everything]

9. Thanks, I did use the zester and the it did look like it was pressed.

The only difference was I had to use a corn cub holder to get it close.

Marinated chicken is now in the fridge.

[brewens]

7. I learned this in the joint. They do a pretty good job of showing the technique.

[Bernardo de La Paz]

8. For a long time I did that after seeing it. Now I don't

I didn't use a razor blade, but a sharp knife.

A few years ago I stopped. Now I just mince it up finely with multiple rocking motions with the knife. Tastes the same. Perhaps my taste buds have gotten less sensitive. But now I don't see the need to go to extremes.

It might make a difference if garlic is added late in the cooking. When it is fried with onions as part of the first couple of steps, it seems to make no difference.

But then again I like stronger tastes than most people. What's a little burst of garlic flavour in a dish full of robust flavours? Delicious.

[TexasBushwhacker]

10. If you like a stronger garlic flavor

add it towards the end of the cooking time. If you like it more blended throughout, add it at the beginning.

I just smash it under the side if a big chefs knife, then mince.