So, seriously, what's the point of dicing garlic? Wouldn't it be easier just to use the microplane grater, or, better yet, crush it? Food Blog Skillet Doux asks just those questions (or near enough) and throws in a nice, hypothesis-testing experiment to discover the answer. He tries three methods of garlic preparation, and cooks each of those in the same recipe of tomato sauce. The nice thing about science, or things that resemble science, is that you can replicate the results. I highly recommend running similar tests with your own recipes, and posting the results. I may do something similar myself. The great thing about cooking is that, if you try cooking something in a similar manner, a vary only a single variable at a time, it's really easy to tell what works for you and what doesn't. Although there are techniques that people claim are vital for tasty food, that doesn't mean that those techniques are the only way to cook something and have it turn out well. Improper garlic handling is supposed to result in bitterness, as opposed to the warm sweetness of properly handled garlic. Still, properly handled, bitterness is a nice counter-note to an otherwise bland dish. And, for people who are used to a life of improperly handled garlic, they would likely miss the bitter twang of a fresh, well-diced bit of garlic. So how to know? Try it out. Test actual, fresh garlic (which seems hard for me to find, for some reason), chop it, crush it, mince it, sweat it, brown it, burn it, and see which way works best for you. But, if that seems like too much work, you might want to just read the linked report and do what it says.