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Now you never have to chop another clove of garlic again

What if we told you that everything you knew about garlic was a lie? The vampires. The mincing. Well, just those two things really. Cooking chopped garlic is a frustrating pursuit. The smaller pieces brown before the slightly larger ones, making it all taste somehow both burnt and raw. Is all that concentration for one tiny ingredient really worth it? Senior food editor Chris Morocco says there is a better way.
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