How you cut garlic changes how it flavours your dish.
Mincing
Mincing breaks the garlic down into very small pieces, releasing more of its natural oils and flavour compounds.
This gives you a stronger, more intense garlic flavour that spreads evenly throughout the dish.
Perfect for stir-fries, sauces, and marinades where you want garlic in every bite.
Fine Slicing
Thin slices give a gentler, slightly sweeter garlic flavour.
The pieces stay more defined, so you’ll get little bursts of garlic rather than full infusion.
Great for noodle dishes and quick wok cooking.
Whole Cloves
Whole or lightly crushed cloves infuse the dish subtly.
They flavour the oil or sauce without overpowering it and can be removed later if needed.
Ideal for soups, broths, or slow-cooked dishes.
Takeaway Chef Tip:
The smaller you cut garlic, the stronger and faster it releases flavour. Choose your cut based on how bold you want the dish to taste.