"Kalmia" > wrote in message
...
> 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 can't stand garlic presses, why have one more thing to clean? I use the
flat side of my heavy tenderizing mallet to smash, then I dice. I love
garlic, and want as much of the flavor and health benefits I can get from
it. I don't see the point of using it at all if you don't want the full
flavor.