Mincing Garlic for Cannelloni

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you a really nice, quick, easy way to make cannelloni. All right, it's garlic time. So what we're going to, dump our garlic out, and quick and easy way to peel garlic. I'll show you with a big piece, because it's more impressive with a big piece. Take a big piece like this, take your knife, take the flat part of your knife, put it on top of the garlic--being careful that that's a very sharp edge, and you don't want to cut your finger off - trust me, I've almost done it a few times. Give it a good crush, like that, and you'll see what happens is that your garlic pretty much just falls right out of the wrapper, just like that. So, very very nifty, and a good way to keep your hands from getting all sticky. If you've ever peeled garlic before you know that the wrapper and the garlic clove itself is incredibly sticky, so it's a very good way to avoid having to deal with that. We're going to lop that little piece on the end off, just like that. And we're going to go ahead and go through the rest of our garlic real quick. Same technique. Now the smaller pieces you have to--you tend to have to push a little harder. So, nothing to worry about. And you can always, if you don't get a piece the first time, you can always go back through and crush, crush again. All righty. And you also want to make sure you don't get any of the garlic paper, like this skin, mixed in with the garlic, because it sticks to it and becomes a mess, so there's our garlic. Let's go ahead and nip that end off as well. And we're just going to lather, rinse, and repeat this process until we are done with all of our garlic. Well that piece came out pretty easy, it just split in two pieces. Unless it already was two pieces. All right, so we're finishing up here. Well, I say that. So you want to make sure you nip the ends off all these, and then for--with my garlic, I like big huge chunks of garlic in what I'm cooking, so I can easily identify it. So what I'm just going to do, I'm just going to give it a good once-over here with the knife. I like to see my garlic. And also, you know the larger the surface area, the harder it is to burn it. So--not that I plan on burning it, but these things could happen. So scoop up our garlic here. I'm going to go ahead and mix it with the onion because they're getting cooked together, they can go in the same container--they're friends, they like to hang out, onion and garlic, they go way back. They certainly go with each other, that's for sure. And let's move along to cooking our pasta now, because my water is already boiling."