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Increasing the surface area of a substance increases its reaction rate. Proof by garlic.
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this post was submitted on 19 Dec 2025
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I interpreted that as for soups and stews. Peel the clove and plop it in. Once the cooking is done, take it out, like you would do with a bay leaf.
I personally would never use garlic that way. I absolutely put it crushed into my stews. But that's how I read the image.
You would still need to crush the cloves first if you want them to impart much garlic flavor. Tossing them in whole doesn't release much oil at all.
True, I've seen a helpful post about it here.