On Thursday, January 7, 2016 at 6:34:20 PM UTC-5, ImStillMags wrote:
> 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.

What the article fails to mention is that the way garlic cooks is very dependent on the manner in which it is prepped. By this I mean that finely chopped garlic will burn very easily and doesn't do well in hot oil. Garlic that has gone though a press will stand much higher temperatures. I find these differences much more important than the (interesting) main substance of the article.

http://www.richardfisher.com