I prefer pressed...it is much faster and I struggle to mince garlic well! Gorgeous photo!

Like our Japanese restaurant in Holland; bake the whole garlic toes brown in butter and boil it then in Kikkoman. mmmm so soft and delicate.

The previously random photos on your site is that a wp plugin??

Thinly-sliced.

Garlic any way, darling! Okay...I suppose minced is how I like it best, then pressed!

I used to painstakingly finely minced my garlic in swift knife movements like how my mum thought me but lately I've taken to use a superbly designed garlic crusher from my fav dutch designers Royal VKB. The stainless steel crusher also get rid of the garlicky smell from my hands!

Depends on what I'm making. Somtimes I like the texture of little bits of garlic in things that are lightly sauteed. But most of the time I opt for the simplicity of pressing, especially when I'm using a lot. I also feel like it releases more flavor because it breaks down the cell walls more completely.

Depends. Sometimes I leave the cloves whole, for easy removal with piky eaters, sometimes I slice it or chop it coarsly. But most of the time I either use the mircoplane to finely grate garlic or rub it, with the help of kosher salt and the side of a chef's knife, to a fine paste.

Flatten with the blade of my chef's knife, peel, then give it a quick chop-chop with the knife.
Have used a garlic press in the past, but I'd definitely classify it as one of the most useless kitchen gadget (alongside with garlic peeler!?!?).

minced all the way and the more the better!

minced :-)

Most of the time I use my garlic cloves whole, just a little bit crushed to release the aromas, because T. has problems with garlic (not the smell/taste, rather his stomach), and thus he can fish it out. But on the rare occasions when I do put more garlich in my dishes, I always mince it. I read somewhere that pressing destroys everything good in the garlic...

Both ways... It depends on the dish I'm preparing.

A wonderful picture!

Cheers,

Rosa

Minced with my foolproof gadget! In don't want to miss it anymore.

Minced for most cases and grinded with salt in some others. Grinding it with salt delivers the best result for any kind of arabian or libanese salads and sauces.

very finely minced :) I like having "surprise" pieces to munch on ;)

I couldn't live without garlic. It is involved in 99.9% of my meals. I rarely even get bad breath from it anymore! My favorite way is 'pressed' (i would never use that word to describe it) or "smashed" in a mortar and pestle to make a paste. I also love it thinly, thinly sliced.

But, one of my most favorite things to do w/ garlic is roast it. the flavor completely changes and can be added to anything as if it was a paste.

amy @ we are never full

Usually i prefer to mince it. Especially if you don't eat the food right after preparing it. Pressed garlic quickly looses its aroma and starts to taste "old".

But if you have a lot of garlic to cut. You can press (with a knife blade) and than mince it to safe time.

And of course for a vinaigrette you should press it to bind the oil and vinegar.

flattened with the side of my knife, sometimes slightly squashed and smashed..easier to cut up, smells divine and melts into sauces.

Roasted, then squeezing the garlicky goodness onto warm bread.

From a taste perspective, either will do. From a time-saving perspective, pressed.

I covet all things garllic. Beautiful shot!

minced! i hate to clean the garlic presser...

Minced for pizza, chutneys, meat (barbecue), and pressed for tzatziki, creams or sauces....mmmh... I love garlic...

I love to use my press but sometimes (I saw Rachel Ray do this) I use a grater (sometimes the larger one, sometimes the microplane) - I hate chopping garlic and I see no discernible taste in the difference.

I like to crush it in my mortar and pestle sometimes. For some recipes, I prefer chopped garlic.
It really depends on what I'm making.

BTW, that is a gorgeous pic!

Pressed - much less work and I don't have to clean out the garlic press.

minced it :)

both ways...pressed first then mince it.. ;-)