[Dottore]

It depends entirely on the dish; whether you want to release the flavors or retain them.

Also, really, really important is the quality of your garlic. If there are green sprouts in the middle you must take these out as they will spoil the taste.

Also: please refuse to buy garlic from China. This stuff tastes bitter and vile.

There are some great strains of garlic available now at good food stores. Russian River garlic is a revelation. A depth of flavor ordinary garlic simply doesn't match.

Garlic is one of the most perfect things IMO. A garlic and chili pasta for example. Heaven.