# chop garlic in literally 3 seconds Source: https://www.youtube.com/watch?v=UYCKIroDVBY Recap page: https://rapidrecap.app/video/UYCKIroDVBY Generated: 2025-12-28T02:03:17.907+00:00 --- ## Quick Overview The fastest way to mince garlic, as demonstrated in the video, involves a three-level technique using a Chinese cleaver: first, smashing the clove to remove the root and crush it; second, mincing it into a rough paste using the flat side of the blade with salt; and third, continuing the mince for about 30 seconds to achieve a fine paste suitable for stir-fries or braises, which is faster and less risky than using a garlic press. **Key Points:** - The demonstrated technique uses a Chinese cleaver (specifically a 'shibazi') to mince garlic quickly, achieving a paste consistency superior to a garlic press. - The process involves three main levels: Level 1 is slicing off the root, smashing the clove once, and then smashing again, followed by mincing in two directions (00:46, 00:58). - Level 2 involves adding salt (about 1/16th of a teaspoon) to the crushed garlic and smearing it with the side of the knife for about 30 seconds to create a rough paste (09:49). - Level 3 requires continuing to mince and smear the garlic/salt mixture for another 30 seconds to achieve a fine, restaurant-style paste (09:55). - The presenter notes that this method minimizes the risk of garlic 'explosion' compared to the Western method of smashing and then chopping. - The presenter references other videos, including one by Chef Wang demonstrating a similar technique with a Chinese cleaver and another by Chinese Cooking Demystified showing garlic added to a wok (01:53, 09:19, 09:38). - The resulting finely minced garlic paste is ideal for stir-fries and braises, providing excellent aromatic flavor (10:02). ![Screenshot at 00:20: The presenter demonstrates the initial step of crushing a peeled garlic clove using the flat side of a Chinese cleaver on a wooden cutting board.](https://ss.rapidrecap.app/screens/UYCKIroDVBY/00-00-20.jpg) **Context:** The video provides a detailed culinary tutorial on the fastest and most effective way to mince garlic without a garlic press, focusing on a technique commonly employed in Chinese cooking using a heavy cleaver. The presenter contrasts this method with Western techniques and references other cooking videos to illustrate the concept of achieving a fine garlic paste, emphasizing efficiency and flavor extraction. ## Detailed Analysis The instructor details the fastest method for mincing garlic, utilizing a Chinese cleaver, which he identifies as a 'shibazi' (十八子), often available on Amazon for around $30 (00:08-00:12). He outlines a three-level approach to achieve a fine paste suitable for stir-fries or braises, which he claims is superior to using a garlic press due to better flavor release and less risk of explosive mess (02:25-02:41). Level 1 involves removing the root, smashing the clove once, and then smashing again, followed by mincing in opposite directions (00:46-01:05). Level 2 involves adding salt (about 1/16th of a teaspoon) to the crushed garlic and smearing it with the side of the knife for about 30 seconds to form a rough paste (09:49-09:54). Level 3 requires continuing this mincing and smearing motion for another 30 seconds to achieve a very fine, smooth paste (09:55-10:00). The presenter notes that this method avoids the potential for garlic 'explosion' associated with the Western smashing technique (03:46). He references other chefs' demonstrations, including Chef Wang's knife skills video and a Chinese Cooking Demystified video demonstrating garlic being added to a hot wok (01:53, 09:19, 09:38). He concludes that this technique provides a better aromatic result quickly, which he personally prefers over other methods (10:01-10:20). ### Garlic Mincing Technique Overview - Level 1: Slice root, smash once, smash again, mince in opposite directions - Level 2: Add 1/16 tsp salt, smear with cleaver for 30 seconds to form rough paste - Level 3: Continue mincing/smearing for another 30 seconds for fine paste (00:46-10:00) ### Tool Used - Chinese cleaver, specifically a 'shibazi' (十八子), noted as an inexpensive and effective tool (00:08-00:12) ### Comparison to Other Methods - The technique is presented as superior to using a garlic press or the Western smash-and-chop method, as it yields a better aromatic paste and reduces mess/risk of explosion (02:25, 03:46, 05:31) ### Supporting Visual References - The presenter references visual examples from other YouTube videos, including Chef Wang's knife skills tutorial and a Chinese Cooking Demystified video showing stir-frying aromatics (01:53, 09:19, 09:38) ### Final Result and Application - The goal is a fine paste, which is ready quickly (about one minute total processing time) and is excellent for stir-fries and braises (03:34, 10:02) ![Screenshot at 00:00: The host stands at a wooden counter wearing a dark apron, ready to begin demonstrating the garlic mincing technique with a Chinese cleaver and garlic cloves nearby.](https://ss.rapidrecap.app/screens/UYCKIroDVBY/00-00-00.jpg) ![Screenshot at 00:10: A graphic appears showing the specific Chinese chef's knife being used, identified as a 'shibazi' \(十八子\), which the host notes costs about $30 on Amazon \(00:10\).](https://ss.rapidrecap.app/screens/UYCKIroDVBY/00-00-10.jpg) ![Screenshot at 00:20: Close-up of the cleaver being used to smash a single garlic clove flat onto the wooden cutting board, initiating the mincing process.](https://ss.rapidrecap.app/screens/UYCKIroDVBY/00-00-20.jpg) ![Screenshot at 01:53: A paused YouTube video frame shows Gordon Ramsay demonstrating a technique for mincing garlic on a cutting board, contrasting with the host's method.](https://ss.rapidrecap.app/screens/UYCKIroDVBY/00-01-53.jpg) ![Screenshot at 09:49: The host uses a small spoon to sprinkle salt onto the crushed garlic on the cutting board, preparing for the smearing stage \(Level 2\).](https://ss.rapidrecap.app/screens/UYCKIroDVBY/00-09-49.jpg)