On Thursday, January 7, 2016 at 10:33:40 AM UTC-8, sf wrote:
> http://www.seriouseats.com/2015/01/h...&utm_campaign=
>
> I rarely want or need prueed/grated garlic, but I have my microplane
> to use (be careful with that) when I do.
>
> --
>
> sf

yes, as this article points out, there is a definite difference in the reaction of garlic if it is minced, pureed, squashed, squeezed,etc. I like that this article tells you the differences because in some dishes you want a bang and in some dishes you just want a smile.