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?
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Smash to get the skins off, then mince. Kinda incorpates both styles.
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.
