Slicing, mincing, smearing, crushing, and even pressing give different results with garlic.
Chefs find a garlic press more trouble than it’s worth – a nightmare to clean, as well as pretty wasteful. They don’t see the point of a gadget that essentially does just one thing as well as loosing all the juice. A garlic press produces a bitter, harsher tasting result with an almost metallic aftertaste.
