Why do chefs crush garlic?

Garlic is primarily crushed to release its oils, which in turn infuses subtly different flavours to the dish than if you didn’t crush. Joe’s comment above explains the chemical reaction: within the garlic cells are alliin and alliinase, which when combined, form allicin, which is the ‘strong’ flavor …

Why would you slice garlic?

When you leave the garlic in slices rather than mincing it down to a pulp, you still get a garlic-infused dish. The garlic flavor mellows significant during cooking, so no worries about biting into raw garlic. The flavor registers closer to roasted garlic, and for garlic lovers, these little nibbles are a real treat.

Is it better to crush or slice garlic?

Slicing the garlic gives the garlic flavour without the raw metallic taste and smell. Both will do, but crushing is easier. Chop garlic if you’re frying it, crush garlic if you’re adding it to a wet sauce or mixture.

What is the difference between chopped garlic and minced garlic?

Chopped garlic is coarser, about ⅛-inch or larger, and has more of a bite compared to minced garlic. Chopped is good for flavoring stews, soups braises, or just for flavoring oil in dishes like pan-seared lamb chops. Minced garlic is finer, around the size of small grains of couscous, or less than 1/16-inches.

When should you cut garlic?

For quick-cooking, chunky dishes, like pasta sauces and sautéed vegetables, finely mince or thinly slice garlic to get the best release of flavor. For long-cooking braises and stews, roughly chop or thickly slice garlic so it slowly melds with the other ingredients.

What is the difference between crushed garlic and chopped garlic?

Crushing the cloves releases a little of the sulfur, making the garlic flavor a little stronger. Roughly chopped garlic dials up the flavor yet again. Changing how finely you chop your garlic is one way to control the garlic flavor in your dish.

What is the difference between minced and chopped garlic?

First, the difference between minced and chopped garlic can have a big impact on your cooked dish. A “mince” is finer than a “chop”, and here’s why it matters. If you use chopped garlic, which is bigger, in a dish that calls for minced and doesn’t cook very long, you will likely be eating raw and pungent garlic.

How do you use chopped garlic?

Mincing, slicing, or roasting whole When you mince garlic or chop it into a paste, you’re releasing some very intense flavors. Minced cloves “will distribute more flavor in a dish and is perfect in sauces and marinades,” according to Claudia Sidoti, head chef at Hello Fresh (via Eat This).

Can I substitute minced garlic for chopped garlic?

Measurements for garlic substitutes Some are much stronger than fresh cloves of garlic. The closest substitute to finely chopped, fresh garlic is jarred minced garlic. To make this substitution, simply replace every clove of garlic the recipes call for with half a teaspoon of jarred minced garlic.