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?
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?
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.