On Nov 13, 8:16 am, Kalmia > wrote:
> Princeton graduate once explained why garlic produced a different
> effect if put thru a press rather than being minced. Something about
> molecular breakdown..... All I know is....I don't like pressed garlic
> in certain dishes and have noted some recipes to be sure to mince the
> cloves.
>
> Any thoughts or experiences, cooks?

I don't know the science of it either but I agree that how you prepare
garlic seems to have a direct effect on how pungent or how mellow it
is. I have developed habits of how I use it in specific dishes--
minced, pressed, smashed, juiced or sliced--but I couldn't prove I
have each way perfectly matched with its end use. One example--I
sometimes use thawed frozen whole green beans. I gently cook sliced
garlic in butter and then toss the green beans in to heat with s&p.
Usually finish with a squeeze of lemon. To my taste, the sliced
garlic works noticeably better for this than minced or pressed, being
fragrant but mellow. Maybe it's really self-delusion, but it works
for me. -aem