When cooking is there a difference between crushing garlic in a press and chopping it? Some people I know believe that crushing brings out more flavour, others believe the opposite is true. Does it matter? Are there some recipes that benefit from one type or another? Some books use crushed, some chopped.
I have taken to using chopped for pretty much everything as the press is kind of a fiddly one to wash. Am I cheating myself here or is it all irrelevant? Thanks for your thoughts.