Smash

To smash means to flatten or break food apart with force, using the flat of a knife, a rolling pin, a pan or your palm. The result is rough and uneven on purpose. The rough surface soaks up dressing, crisps in a hot pan or lets out juice and flavor.

How to do it

Garlic: lay a clove on the board, place the flat of a wide knife or cleaver on top with the edge facing away from you, and press or tap it with the heel of your hand. The skin splits and the clove flattens.

Cucumbers:

1. Lay a cucumber on the board and cover it with the flat of a cleaver or a rolling pin.
2. Press or tap firmly along its length until it cracks open.
3. Break it into bite-sized pieces with your hands or a knife.
4. Salt it lightly, let it drain for 10 to 15 minutes, then dress it.

Potatoes:

1. Boil small potatoes until tender.
2. Drain them and let them steam dry for a few minutes.
3. Press each one flat on an oiled tray with the bottom of a glass, to about 1.5 cm (1/2 inch) thick.
4. Roast at 220°C (425°F) until golden brown and crisp, about 30 to 40 minutes.

Burgers: press a ball of ground meat hard onto a very hot skillet with a sturdy spatula in the first minute of cooking, to make a thin patty with a dark, crisp crust.

Why it works

Smashing breaks food along its natural weak lines instead of cutting it clean. The torn, uneven surface has more nooks for dressing and more edges to brown.

Common mistakes

• Hitting a knife with your fist with the edge facing you. Keep the edge pointing away and use your palm.
• Smashing potatoes before they are soft. They crack into chunks instead of flattening.
• Pressing a burger again after it has started to brown. It squeezes out the juices. Smash once, early, then leave it alone.

In recipes

"Smashed garlic" means a clove flattened but still whole, which flavors oil or a sauce and is often lifted out. Garlic broken down more finely is crushed.