So long as you're not a vampire -– or anyone else with an allergy to alliums –- it's likely that you enjoy garlic.
The myriad variations of garlic and their even more plentiful uses show their versatility in a range of dishes.
The hallmark pungency of garlic is created by crushing it, releasing a compound called allicin.
As such, mincing is a frequent choice for getting the strongest results. Whether you use a kitchen knife and a cutting board
Minced garlic should be prepared right before use and not cooked for too long to preserve the flavor and avoid an overly pungent or bitter taste.
To question whether pre-minced garlic is just as good as the fresh stuff is nearly an apples to oranges comparison.
Jarred minced garlic cannot come close to the flavor of freshly minced garlic if you're looking for a way to add a bold taste to your dish.