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Different ways to cut garlic and when to use them! 🧄 🧄 🧄 → Whole Mild and sweet. Great for roasting or infusing oils. → Crushed Mild but more pungent. Ideal for quick sautés or pan sauces. → Sliced Nutty and mild. Use for simmering or mellow flavor in sautés. → Diced Chunky and mellow. Perfect for stews and soups where garlic should hold its shape. → Chopped Strong and textured. Great for pasta dishes or rustic salads. → Minced Aromatic and bold. Best for stir-fries, marinades, and anything that cooks quickly. → Finely Grated Intense and potent. Use in dressings, dips, or anything raw where garlic should fully dissolve.