What is the advantage to crushed garlic over minced garlic beyond texture? [duplicate]

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Why is crushed garlic better?

The reduction is steepest in whole garlic, and less pronounced in garlic that has been crushed before cooking. Crushing or chopping garlic releases an enzyme, alliinase, that catalyzes the formation of allicin, which then breaks down to form a variety of healthful organosulfur compounds.

Should I crush or mince garlic?

Both crushed and minced garlic can enhance dishes. Crushed garlic releases mild flavor over a long period of time, while minced garlic has a more intense, immediate flavor. To crush garlic, mash the cloves with the flat side of a chef's knife.

Is crushed garlic as good as fresh garlic?

It's also not as strong as fresh garlic so it takes a couple of teaspoons to give the equivalent flavour of one clove of fresh garlic. Of the pre-crushed products, I've found the Gourmet Garden brand, available in tubes and stored in the fridge, has good reliable flavour.

Why should you not crush garlic?

So garlic won't smell like (or taste like) garlic until the cells are disrupted and this chemical process takes place. Mincing with a knife will disrupt some cells, but leave others intact. Crushing \u2026 would disrupt a higher percentage of the cells, causing more of a reaction."

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You Should Never Use Minced Garlic From A Jar. Here's Why.

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