Is it true that chopping garlic with a knife produces more flavour than using a garlic press?
Although it’s convenient, a garlic press makes a brutal attack on the poor garlic. First the juice gets squished out, and then the pulp, and you’re left with all those bits inside the press that are so maddening to clean out. Pressed garlic doesn’t hold up well when you heat it, either – it turns bitter and quickly loses its characteristic flavour.
The best way to chop garlic is to use a chef’s knife with a sharp blade and cut with a rocking motion. If you want the garlic flavour to disperse through food quickly, gently purée the chopped pieces by pressing on them with the flat edge of the knife.
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