Crushing with the flat of your knife also makes it super easy to peel. I always crush-peel-chop. This way you'll also get the most garlicky taste and aromatics. Since the compound allicin, which is responsible for that spicy fragrant garlic taste, is created when the garlics flesh is torn.
this post was submitted on 24 Jul 2023
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Depends on what you are cooking and what you want the taste, texture, or look to be.
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.
In my experience, which is by no means gourmet, there are reasons for both. Sometimes the need gor the garlic is to add a flavor without being explicitly consumed - not quite a tadka, but cooking in oil to release flavors. In those cases presentation comes into play too - sliced fried garlic as garnish, versus crushed and chopped/minced garlic as a cooked-in component.
Many times, I personally cannot be arsed to do garnishes for a dish I am making for flavor cravings, so I fire the garlic in minced. There's, like, a very few Chinese dishes I've had that use the garlic in the cooking but not intended for consumption so in it goes, regardless of whether or not it's supposed to be included.
I usually use a garlic press because I don't find that the extra time I use cutting the garlic adds any different flavour. Though, sometimes I do chop it up if I am frying since I love crispy garlic.