I read that garlic pressed hard by the back of a knife releases oils, but then some recipes just say to chop. Are there any preferred ways or does it depend on the dish being cooked?
I read that garlic pressed hard by the back of a knife releases oils, but then some recipes just say to chop. Are there any preferred ways or does it depend on the dish being cooked?
Smash to get the skins off, then mince. Kinda incorpates both styles.
Learning this trick felt like a revelation to me, I always hated fiddling peeling the cloves
Exactly this and for that reason. If it’s minced you always have to chop… there almost never a reason to skip one or the other. And the exceptions like spaghetti with garlic need carefully sliced garlic. Mmm so good.