People love garlic. I don't know why this is such a huge flavor, becuase surely there are other flavors out there that are equal/ superior to this singled out go-to flavor. Regardless, here is how you mince your way to more effective garlic flavoring. I personally think that dried garlic, and things like garlic salt and dehydrated garlic have led to this revolution, but it is unncessecary. Here is how you make useful garlic from fresh garlic.
Take your garlic and smash, in skin, with large knife. Mince to the best of your ability, it should look like this:
Add about a T of super coarse sea salt to your garlic.
Smash that salt into your garlic. Take your knife and pound that into your garlic so that the granuals are intermingled into your garlic.
Mince again. This is where you see the garlic
not stick to your knife. It is also when you see your previous 'mince' turn into 'chopped' becasue the fine cut is reduced substantially.
You can add oil, or salt, and refine, refine, refine. It just gets that much finer and more towards food proscessor level.
Get sick with it.
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