You cut garlic with salt by mashing the garlic on a cutting board with salt, which helps break down the garlic and create a paste. The salt acts as an abrasive, aiding in breaking down the garlic's cell structure.
Here's a more detailed explanation:
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Mince the Garlic: Begin by roughly mincing the garlic cloves. This provides a base for the salt to work on.
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Add Salt: Sprinkle a pinch or two of salt over the minced garlic. The amount of salt depends on the quantity of garlic and your taste preferences.
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Mash and Scrape: Using the flat side of your knife (chef's knife is ideal), press down on the garlic and salt mixture. Then, scrape the mixture across the cutting board, using a smearing motion. This action helps to break down the garlic into a smoother consistency.
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Repeat: Continue mashing and scraping until the garlic reaches your desired consistency, typically a paste. The salt helps draw out moisture and breaks down the cell walls of the garlic, facilitating the process.
The resulting garlic paste is more evenly distributed and flavorful in cooking compared to simply mincing garlic. It also prevents large chunks of garlic from burning.
