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Mincing Garlic
![Technique Class3E2 1](https://content-images.weber.com/legacy-technique-images/technique_class3e2/technique_class3e2_1.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 1:
Trim the root end from each garlic clove.
![Technique Class3E2 2](https://content-images.weber.com/legacy-technique-images/technique_class3e2/technique_class3e2_2.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 2:
Crush the clove with the side of a knife to loosen the skin. Be sure the edge of the knife is facing away from you.
![Technique Class3E2 3](https://content-images.weber.com/legacy-technique-images/technique_class3e2/technique_class3e2_3.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 3:
Peel off the skin.
![Technique Class3E2 4](https://content-images.weber.com/legacy-technique-images/technique_class3e2/technique_class3e2_4.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 4:
For a very even mince, cut the clove into thin slices first.
![Technique Class3E2 5](https://content-images.weber.com/legacy-technique-images/technique_class3e2/technique_class3e2_5.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 5:
Then line up the slices in a row so you can cut across the slices.
![Technique Class3E2 6](https://content-images.weber.com/legacy-technique-images/technique_class3e2/technique_class3e2_6.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 6:
Repeat with all the cloves and finally rock your knife over the chopped garlic until all of it is minced as finely as you want.
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