One of the tips that I teach in every cooking class is how to have fresh chopped garlic at your fingertips at all times. With 22+ years in this biz- this technique is by far my fave and most used…and easiest to boot. Gone are the days of bashing, peeling, chopping and smelly hands. Say adios to the dull, icky citric acid-laden jarred garlic of yesteryear. Press play and spend a few minutes to save you hoursĀ over your cooking endeavors!