Touching on food science but for me garlic in Chile or Beef Burgundy is getting pressed. After a two or three hour simmer, the extra time to mince will have no flavor or texture gain IMO. I would think garlic through a press would be more beneficial for this as the cell structure gets thoroughly broken down and distributed.
For something like Green Beans Lyonnaise, or Shrimp with Garlic, I do minced. I feel the structure of the garlic is kept more intact. Thus you end up with a layering and some separation of flavors in the dish. For you professionals out there, am I on the right track?
I agree, I usually crush it with the heel of the blade but I always do. I personally can't stand garlic presses/crushers. When I used to use them they used to come out really nasty looking, but I also feel that you are destroying such a wonderful ingrident using a press. Treat your garlic with love and respect :)
I've had a few garlic presses over the years. A couple are still lurking in the drawer somewhere but it's been years since I used one. It's so simple to just whack it with a knife, pull the skin off and chop. Why have one more thing to clean?
It is for this reason that most of us have seperate chopping boards. One for fruits/veggies, one for fish, one for meat, etc. I personally (and would be willing to bet others as well) have a seperate chopping board just for onions and garlic alone. To get the smell off your hands just wash them, rub them with half a lemon, and wash again.
Garlic from a tube is horrifying.
Well Koukouvagia, I have bought fresh garlic and I always have fresh lemons so I'm ready to go, actually have just remembered that In a Kitchen Equipment Store I often visit, they had little plastic squares with a garlic clove printed on them - now I realise their purpose!! Thank you