Kristen is the Creative Director of Food52
We feel good! Just watch out -- grating makes it exponentially more pungent. I think Laurie Colwin was a fan too.
I think it depends on what you're using it for. I think it works well for things like garlic butter, where you don't necessarily want chunks but you do want lots of garlic flavor. I still smash or mash with my knife most often, but there's a time and place for grated garlic too.
grating probably works if you make a light consomme like broth, boiling garlic tends to make it sweet.
I love using my ginger grater for garlic, especially for salad dressing and marinades, but I like little chunks in my stir fry.
I use my microplane sometimes, when I want a pureed texture and don't feel like mashing by hand with salt.
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Well played. You deserve a cookie.
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