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Thoughts on prepping garlic?
Posted on 11/12/24 at 11:38 am
Posted on 11/12/24 at 11:38 am
I've been cooking my whole life but have a bland palette. I'm starting to get more involved in spices, rubs, sauces, etc., because I am newly married, and I want to prepare quality food for my new wife. She is also a part time chef at a restaurant.
She is a firm believer in fresh garlic, finely chopped by hand. I usually buy the jar of garlic in the refrigerator section. I've also noticed the garlic press and the garlic slicers.
What is everyone's opinion on fresh garlic, versus the refrigerated version?
Hand chopped versus a garlic press?
She is a firm believer in fresh garlic, finely chopped by hand. I usually buy the jar of garlic in the refrigerator section. I've also noticed the garlic press and the garlic slicers.
What is everyone's opinion on fresh garlic, versus the refrigerated version?
Hand chopped versus a garlic press?
21
Posted on 11/12/24 at 11:41 am to El Gallo
Fresh garlic over the pre-chopped jarred stuff, always.
I either hand chop or Microplane.
I either hand chop or Microplane.
Posted on 11/12/24 at 11:42 am to El Gallo
Hand chopped is easier for me. The press is a hassle to clean.
And it's exponentially better than jarred.
And it's exponentially better than jarred.
Posted on 11/12/24 at 11:58 am to El Gallo
quote:
She is a firm believer in fresh garlic, finely chopped by hand. I usually buy the jar of garlic in the refrigerator section. I've also noticed the garlic press and the garlic slicers. What is everyone's opinion on fresh garlic, versus the refrigerated version? Hand chopped versus a garlic press?
I can’t tell you the last time I bought jarlic, fresh garlic only for me. The method in which you cut/chop it will affect the strength of the garlic. More cells broken up=stronger garlic flavor, so a pressed garlic clove is going to be more pungent than a hand minced.
Posted on 11/12/24 at 12:12 pm to El Gallo
A garlic press can be hard to clean, but I have my grandma's, so I prefer to use it.
I also grow several different varieties of softneck garlic in my garden, so I tend to work harder and not smarter.
I also grow several different varieties of softneck garlic in my garden, so I tend to work harder and not smarter.
Posted on 11/12/24 at 12:12 pm to El Gallo
I buy fresh and use a garlic press or microplane. I was previously a user of the jarred garlic and fresh is so much better. None of the weird acidic taste of the jarred stuff. Rarely will chop by hand if needed. I've linked both products on Amazon.
OXO Garlic Press
Microplane
OXO Garlic Press
Microplane
This post was edited on 11/12/24 at 12:14 pm
Posted on 11/12/24 at 12:19 pm to El Gallo
I keep this on hand. Either chop or press.
Posted on 11/12/24 at 12:21 pm to El Gallo
Jarlic kinda sucks.
Posted on 11/12/24 at 12:32 pm to El Gallo
jarlic is disgusting and tastes like chemicals. Use real garlic
Posted on 11/12/24 at 12:49 pm to El Gallo
I never buy jarred garlic to me it has no garlic flavor, more of a chemical flavor. I buy a couple heads of garlic per week, usually 2 for $1.
I peel off a few cloves with paper still on, smash it with the flat side of a chef's knife, remove paper and use the OXO garlic press listed above.
Its easy to clean, I run the tip of the knife across the face of the press then open and close the press a few times under running water. Then put on top shelf of the dishwasher.
I peel off a few cloves with paper still on, smash it with the flat side of a chef's knife, remove paper and use the OXO garlic press listed above.
Its easy to clean, I run the tip of the knife across the face of the press then open and close the press a few times under running water. Then put on top shelf of the dishwasher.
Posted on 11/12/24 at 1:46 pm to El Gallo
I'm glad someone brought this up because I have been contemplating going with this. I use jarlic because it's very easy for the dishes I need with it, but I'd like to go fresh on garlic, I just shop at Costco often and end up buying garlic in bulk.
Is it easy to store and keep somewhat fresh?
Is it easy to store and keep somewhat fresh?
Posted on 11/12/24 at 1:51 pm to BilbeauTBaggins
Whole heads last for a while, but once you start breaking them up from whole, they have a week or two.
Posted on 11/12/24 at 1:57 pm to KosmoCramer
Any benefit to storing in a humidity controlled fridge drawer or leave on the counter?
Posted on 11/12/24 at 1:59 pm to BilbeauTBaggins
Pantry is better, or somewhere cool room temperature
Posted on 11/12/24 at 2:00 pm to El Gallo
I buy 6-8 garlic bulbs, peel & chop 5-6 of them fine in a food processor with olive oil, and store it in 2oz souffle cups in the freezer to use when I need a lot and I don't have 2 minutes to mince it fresh. Otherwise, I use a microplane when I'm feeling lazy.
The shite is a jar is just that, complete shite. It has preservatives and is pasteuriized which alter the taste.
Smash it to release the Allicin!
The shite is a jar is just that, complete shite. It has preservatives and is pasteuriized which alter the taste.
Smash it to release the Allicin!
Posted on 11/12/24 at 2:32 pm to El Gallo
Fresh garlic. If you don't have the time to mince a couple of cloves of garlic, you don't have a soul.
Posted on 11/12/24 at 2:58 pm to El Gallo
pull the clove from the head
smash it with the side of the blade of your chefs knife
pull the peel off
chop with the knife
repeat
20 seconds max
smash it with the side of the blade of your chefs knife
pull the peel off
chop with the knife
repeat
20 seconds max
Posted on 11/12/24 at 3:22 pm to cgrand
quote:
pull the clove from the head
smash it with the side of the blade of your chefs knife
Just don't get careless and smash with the blade slightly angled toward you. My hand finally healed from that...
Posted on 11/12/24 at 3:30 pm to El Gallo
Dorot, in frozen food section, pre-portioned crushed cloves, use these 90% of the time. Hand chop the other 10%. Never jarlic
Posted on 11/12/24 at 3:44 pm to El Gallo
The jarred garlic is terrible. It ruins the dish. If wou need plenty garlic, chop it in the cuisinart.
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