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Wednesday, September 28, 2005 

Mincing and Creaming Garlic

Mincing or creaming controls the bite of garlic

Why you need to learn it

As wonderful as garlic is, few of us like it in chunks. Mince it small, and it's perfect when added at the end of a saute.

If you want it raw, or if you're using it for a smooth-textured item, cream it. Creaming turns your minced garlic into a velvety paste that disappears into soups and melts into vinaigrettes.
The article goes into detail as far as techniques for both mincing and creaming garlic.