Believe it or not, one raw garlic clove, finely
minced or pressed, releases more flavor than
a dozen cooked whole cloves.

Cooked, whole, unpierced cloves barely
have any aroma at all, while raw garlic
is the strongest in flavor.

When sautéing garlic,
be very careful not to
burn it. The flavor
turns intensely bitter,
and you'll have to
start over.