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There was an article on this on Serious Eats last year. The cutting method can give a different flavor depending on how much the cells are ruptured. The takeaway was: Knife-Minced: Once again mild, with little bits of chewable garlic that are tender and sweet. Garlic Press: Stronger overall flavor than the knife minced, with a medium burn in the ...


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I've done both, more mincing than pressing. Just from my experience, mincing is preferable for flavor, plus I watch MANY chefs on TV and rarely do I see them using a press, which speaks to me. Also, when you press, you have to go through all the steps unless you are willing to scrape the peel out of the press between cloves. If you press after peeling, you ...



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