Chopping Garlic for Chopped Steak

Video Transcript

"Hi, my name is Branden Sarcus on behalf of Expert Village. Today I am going to show you how to make chopped steak with an onion and garlic ju. Next up the garlic, a really neat and easy way to peel garlic is you take the garlic clove lay it flat on your cutting board you take the flat part of your knife right here lay it on top, take your hand, make sure that you realize that their is a nice sharp edge underneath of you and just give it a smash just like that. You will see what happens as your garlic comes out just like nothing. Really, really good way to peel garlic and using fresh garlic is so much better than using that stuff in a jar, you get at the store. That stuff is just awful. So, let's just peel all of this away take this skin off because it is not particularly edible. You will find this such an easier way of peeling garlic than to actually try to peel it with your hands. Because you may know it gets really sticky and really difficult to peel, what happens is the wrapper sticks to your hands and it's just a mess. So what we are going to do now, make sure that you have no wrapper there because like I said that paper sticks to your fingers. We are going to make sure that we cut off the stems here, the stem ends, because that part is no good it's like eating a piece of wood. We all know, well we all don't know, most of us though would be aware of the fact, lumber is not very tasty. So just nip that off, just like that. I am going to take this and I am going to chop this up. Usually I would leave my garlic fairly large, but I want to go for a nice small dice. Reason being is that this is actually going to be in the burgers, like in the chopped steaks. Like chopped up with the meat so if you got it to big you run through the risk of coming across a big mouth full of garlic and I assure you that it can be rather shocking, unless it is fully cooked and depending on the temp of your meat, may or may not be the case. So you want to cut it up to where it is about the same size as your chalets earlier. Just some nice cutting motions here. And now we are ready to set this aside."