I've heard a great many people including renowned chefs say that garlic becomes more pungent the finer you chop it up. This has always rather baffled me since I would be inclined to believe the garlic flavour is in there regardless. The only thing I could possibly think of that could validate this is if there was an oxidization effect on the garlic juices that changes the flavour which could make sense since a finer chop would mean more surface area and increased oxidization.
It kind of makes me wonder, a lot of television chefs love to do things differently to make themselves stand out; I wonder, how many chefs make incorrect claims. Maybe we could have this thread to call out anything we don't understand or believe and discuss whether or not it's scientifically valid. I don't believe there's any true phenomena in cooking, it can either be explained by science, or it's BS.