Serious Eats: Talk
Microplaned Garlic - How do I do it?
I love making garlic paste with my microplane, but I have 2 problems: getting the skin off of the garlic beforehand, and having leftover bits of garlic when I'm done.
Smashing the garlic to get the skin off makes it infinitely harder to hold and grate, and I end up only grating about 3/4 of the clove because I don't want my own skin in my garlic paste. Anyone have any tips?