Whether you're a chef yourself, or you're going on your head cook's recommendation, you've probably heard that hand-chopping garlic is the way to the best-tasting meals. However, you may be surprised to learn that crushed garlic can be just as good for you and your patrons—if not better. Here are four reasons to consider switching from chopped to crushed garlic in your restaurant. 1. It's more intensely flavourful A strong hit of garlic flavour can really take a dish to the next level, but that means chopping a lot of garlic.