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You Never Have to Mince Garlic

I avoid mincing garlic at all costs. My technique is not the issue—my will is. I hate doing it, so I don’t. Having made every recipe I know with smashed, chopped, sliced, or puréed garlic instead of the ubiquitous mince, I’m here to tell you that mincing is completely unnecessary. Sometimes, it’s even detrimental to the recipe.