Garlic is an essential ingredient in many recipes, many of which call for “minced” garlic. There are a lot of ways to mince garlic, but they can all affect the taste. Serious Eats looked at (and tasted) the best.
Photo by thebittenword.com
The traditional method involves using a sharp knife to chop the garlic as finely as possible. That takes lots of time. Garlic presses are much easier: just peel and press. You can also grate it with a microplane. Each of those methods, however, changes the flavour of the garlic. Serious Eats explains:
Overall, what I took away from this raw-garlic test is that on the mincing spectrum, knife-minced garlic is by far the mildest, microplaned garlic is so aggressive it could be charged with assault, and the other three are in the middle with very different textures but not remarkably different flavours.
Which you want depends on your tastes and the recipe in question. Check out the link for the detailed analysis and tutorials on each of these methods.
The Best Way to Mince Garlic [Serious Eats]