"Corey Richardson" > wrote :
>>
>>Smashing then chopping releases more of the compound responsible for the
>>flavor and scent.
>
> But a lot of people say that pressed garlic is always "hotter" than
> chopped garlic?

I said "smashed then chopped," not just chopped
>
> I have always been led to believe that mincing garlic in a presser
> results in garlic that's more "garlicky" than one chopped with a knife.
>
True if you don't smash or crush the garlic first. If you like this gadget,
great, use it! But you get the samer results with any flat object and a
knife.