I’ve seen, in many recipes, that the usage of garlic varies a lot.
For example: Meaty sauces normally require that the garlic is chopped and fried before the meat is added.
Neapolitan Pizzas usually add sliced, raw garlic in very thin slices to be cooked with the pizza
Some other sauces require crushed garlic to be crushed and fried (generally with onion) before adding other ingredients.
I’ve seen as well some recipes calling for a garlic paste, made with some salt and knife skills.
Lately, I’ve been using very thin slices of garlic added in the beginning/middle of the cooking process of the sauce.
My question: What is the difference between dicing, slicing, crushing, or making a paste? What is the difference between frying the garlic before or adding it to the cooking sauce? Which one adds more flavor?
Thanks in advance.