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I would love if recipe writers could form a consensus on what the terms "minced" or "crushed" mean when it comes to garlic.
Sometimes "minced" means finely chopped, while other times it means as a paste.
Some recipes use "crushed" to mean the paste, while other times that means to squash a clove with the flat of your knife so it cracks and the oil runs, but still leave whole.
You can normally work it out from context, but it really keeps you guessing.
