The Intensity Of Garlic's Flavor Depends On How You Chop It

Garlic is an essential part of so many dishes, but when a recipe calls for it, not many people know that the way garlic is chopped drastically changes its flavor. How you chop your garlic can be the difference between a pleasant garlic flavor and one that overpowers everything else. 

The reason behind this is a sulfur compound called allicin, the result of the amino acid alliin reacting with the enzyme alliinase, which garlic produces as a protective measure when its cells are damaged. This is why, when you crush or chop a garlic clove, it releases a more pungent odor than it would when left intact. What this means for your cooking is that the more garlic is chopped, the stronger its resulting flavor will be. 

For the mildest garlic flavor, whole cloves are the way to go. You can use sliced garlic if you need a bit more kick without overpowering other flavors. Thinly sliced garlic will have more punch because some cell damage has occurred, but it's not exceedingly bold. Minced garlic is markedly more pungent in flavor, as the chopping process causes more allicin to be released. Even more potent than that is crushed garlic and garlic paste. Both methods break down the allium more than chopping, resulting in the most amount of allicin. The type of garlic you use will depend on what you're making and how much garlic you personally enjoy. That said, some types are better suited for different things.

Every cut of garlic can be useful (and delicious) if you know how to use it. For example, whole garlic cloves are perfect for roasting in an air fryer or frying, which are cooking methods that really allow their mellow flavor to shine. However, they can also be added directly to soups and stews where their flavor won't be overwhelming. Sliced garlic is similar but with a little more kick. It can also be fried or roasted and used as a garnish, or added to soups, stir-fries, and sauteed vegetables. 

Minced garlic can require a bit more finesse to avoid overpowering other flavors unless, of course, you love a strong garlic flavor. Finely chopped and minced garlic can be used in salad dressings, dips, soups, sauteed dishes, and stir-fries, but you have to be mindful of how much you add. It's best to start with small amounts and do a taste test before adding more. Likewise, garlic paste can be used in many of the same ways, but it really shines in sauces and can be used to make your own compound butter for steak or garlic toast. 

When cooking with garlic, if you ever find that the flavor is too strong, you can tone it down with heat. A quick minute in the microwave or a flash fry in a hot pan can neutralize the allicin and make garlic less pungent. Similarly, acids like lemon juice can also help tone down its flavor.