3. What’s the Best Way to Use Garlic: Crush, Mince or Mash?
The more you damage garlic’s cell walls the more sulfide-transforming enzymes you release—and with them, more pungent garlic flavor. Since crushing breaks the most cells, crushed garlic cloves taste harsher, sliced or coarsely chopped garlic cloves milder. Intact garlic cloves are mildest of all. (Cook’s tip: Mashing minced garlic with a pinch of coarse salt helps tame the harsh flavor.)