— Ann Marie Borders

So this is a fun question. And you know, I would say and Marie that for Certainly for the assignments and maybe even for the duration of your time throughout the course. I would think I would encourage you to use a knife and to get to know how to use the knife very importantly and then also come to understand how the garlic. Interacts with the knife. Okay, because the results will be a little bit different than when using a garlic press. So at least very often that's the case. It probably depends more specifically on the type of press that you're using or maybe your knife skills. But I do encourage you to use the knife to develop the skills in the confidence that comes along with that and then to focus on what the garlic is doing in that very, you know, small dice that fine brunoise state or that minced State and then, you know Branch off and and use your press and in those same applications pay attention to how it's similar or different than the the diced or minced version. Okay, and but but otherwise, it's up to you right in that that longer term sort of cooking question at the context. It's gonna be totally up to you and in what's going to be best.