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The more chopped-up you chop the garlic, the faster the garlic will return flavor when cooking it, but also the faster it loses its flavor. At my household, we don't really use garlic whole; we either chop them up into a mince, finely chopped or roughly chopped. We use minced garlic for raw consumption, in soy sauce based dips. We use finely chopped garlic ...


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Garlic is an ingredient whose impact you can fine tune, depending on how you handle it. A clove used unpeeled, peeled and left whole, crushed, sliced, chopped, minced, or turned into a paste, all yield slightly different results, and depend on the impact you are looking for. So, yes, a whole, peeled clove, cooked in some olive oil, for example, does impart ...


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