Hot Tips From Food Network Kitchens’ Katherine Alford:
If you’re using raw garlic in a dish, grate the cloves on a fine grater. It’s much faster than mincing, and you’ll end up with a mix of garlic juice and tiny bits of the clove that distribute evenly in salsas, dressings and other uncooked dishes. Best of all, you won’t have to worry about biting into a big chunk.
(Photograph by Julia Cawley/Studio D)