Different Chopping Methods Can Affect Garlic’s Taste
Garlic is an important ingredient in many recipes, and many require “minced” garlic. There are many ways to mince garlic, but they can all affect the flavor. Serious Eats has chosen (and tasted) the very best.
The traditional method involves using a sharp knife to cut it into small pieces or a paste. It takes a long time. But the garlic press is much easier: just peel and press. You can also rub it with a microplane. However, each of these methods alters the taste of the garlic. Serious Eats explains:
Overall, what I learned from this raw garlic dough is that knife-minced garlic is the softest in the mincing spectrum, micro-blasted garlic is so aggressive that it can be blamed for assault, and the other three are in the middle with very different textures, but not very different tastes.
What you want depends on your tastes and the recipe in question. Follow the link for detailed analyzes and guides on each of these methods.
The Best Way to Chop Garlic | Serious food