Although at times I do use garlic powder, the "garlicky" taste is muted compared to fresh garlic.
I use fresh garlic 2 different ways.....one is w/ the use of a garlic press and the other is sliced.
The Italians use sliced garlic and remove it before serving...just want the flavor. I do the same depending on what's being prepared.
Most of the time a garlic press is used and the garlic disappears.
Actually, the finer the garlic is pressed or cut, the more flavor is achieved...but you guys all know that.
I'll be making a paella shortly and the chicken legs are marinaded for 24 hrs in a plastic bag. The marinade is simply a lot of sliced garlic, a pinch of salt, lemon juice, finely chopped parsley and white dry wine. Sliced garlic is used because garlic shouldn't be clinging to the chicken when it's being seared....it burns and produces an "off taste". The pork pieces are treated similarly but the lemon juice is omitted.
Paella is a natural for an open fire....the pans used are quite large and the stove top burners are way too small. I use a charcoal grill so the entire pan is above heat.
What would food be w/o garlic and onions?......Fred