I know literally what the difference between chopped and pressed garlic is, but what is the difference in a recipe? Does it end up tasting stronger one way or the other?
It's a question of juice. Pressed garlic releases jucies which flow into the sauce. Chopped garlic leaves you withsmall chunks of garlic. I think it would depend on the recipe which you use.
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Chopped IS stronger, but
if i feel so, i just put some more....
As far as I've experienced it doesn't tast different.
The difference is wheather you see/feel the slices or not (depends on how small you chopped it)
Putting garlic through a press you get all the oils which you lose when you chop it on a board.
If you are creating a "reduction" sauce then you would use chopped garlic for the texture, pressed garlic would be used in a dish where you want to infuse the flavor without the texture.
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