— Tyna Callahan

So, let's see. Garlic, press. Well. Let's start with mincing. So mincing for garlic is typically what I would do like you could use a garlic press it's easy to be able to do but it does come out the text really just a little bit different. But if you're you know, there's nothing wrong with the using a garlic, press a lot of people talk down about garlic presses and it's it's not a bad thing. The only thing is it's, you know, minced you're getting kind of like tiny little pieces of the the garlic and you get a bit of a bite out of it. Now, if you're pressing it, you're literally just pushing the cellular structure through these little tiny holes, which is kind of extruding it out basically, so you're kind of mashing the garlic a little bit more which is fine just a very slight texture difference now for ginger the difference between mincing and grating is pretty big because what you're doing is kind of looking at that same thing. So grating is you actually taking it along a greater and their actual Ginger creators. They're not the same as like a cheese grater or something like that. Are typically made out of ceramic and they have little teeth that come up out of them and they don't fall out the other side. It just collects on the top. So when you take the ginger across this top, it's basically kind of getting all the juice and all the fiber to be able to break apart through the the greater like that. And then you can scrape off the top of the grater to be able to use that. Now if you're mincing it you're cutting it into small little tiny little pieces like into little blocks. So again, you're gonna get a little bit more pop and a little more bite out of that version versus doing a grading where you're going to it's the grading is to kind of combine the flavors into everything where the mincing you're going to get. It separated out just a little bit more than you would from the mincing or if you were doing something like the press as well. So I hope that helps it's just a little bit of a technique difference between the two of them, but it can make a big impact on the mouthfeel and flavor as you're eating it. So one you get little bit little pops of those flavors and the other one. It's more dispersed to the entire thing. All right, so and just as a word on that too. So if you're making something like sauces, that's definitely something would be better for doing grading or if like using your garlic press does probably be better versions for sauces versus just putting it into a dish.