I don't know how to respond to the primary inquiry. Garlic can change flavor contingent upon how it's cooked. Crude, it has a sharp, impactful, hot flavor. Cooked gradually, it relaxes and improves. Cooked until carmelized, it gets much better and gets some caramel notes. A few dishes profit by crude, others from cooked. The genuine key to garlic is to ensure you're utilizing genuine garlic, not the bumped garbage that preferences like sneaker bottoms!