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Fresh heads of garlic vs. minced in a jar
Posted on 7/8/17 at 10:07 am
Posted on 7/8/17 at 10:07 am
I've never purchased an already minced jar of garlic. I know it would make sense for restaurants that use high volumes of garlic to opt for the already chopped garlic, but I'm curious which type you use in your own homes.
Admittedly, I love starting everything from scratch, which includes dispatching a head of garlic from its natural state. It takes less than a minute to press down with palms on the upside down head to release the cloves, smash them with a knife to allow the peel to fall off easily, and then finely mince the garlic. I view a jar as taking up fridge space, having to wash a spoon and perhaps an inferior product.
For those who have used both whole and jarred garlic, have you found any difference in taste or texture? Which do you use?
Admittedly, I love starting everything from scratch, which includes dispatching a head of garlic from its natural state. It takes less than a minute to press down with palms on the upside down head to release the cloves, smash them with a knife to allow the peel to fall off easily, and then finely mince the garlic. I view a jar as taking up fridge space, having to wash a spoon and perhaps an inferior product.
For those who have used both whole and jarred garlic, have you found any difference in taste or texture? Which do you use?
10
Posted on 7/8/17 at 10:09 am to Degas
Huge difference in taste IMO. But I do like to buy those half pints of already peeled cloves for $1.99 at Southside.
Posted on 7/8/17 at 10:17 am to Degas
I use the minced but only when I'm making sausage. Otherwise I always use fresh.
Posted on 7/8/17 at 10:25 am to unclejhim
Minced garlic doesn't seem like real garlic. It almost never breaks down when you cook with it which I'm sure has something to do with the preservatives.
I've only found one brand of crushed garlic that's worth a damn. Can't find it anymore at my local grocer.
I normally buy the peeled cloves and run them through a food processor and keep chopped fresh garlic in a plastic pint container in my fridge at all times. I cook with it enough that it never goes bad.
If you want it to last longer, put a TBSP of olive oil and kosher salt in the food processor with it.
I've only found one brand of crushed garlic that's worth a damn. Can't find it anymore at my local grocer.
I normally buy the peeled cloves and run them through a food processor and keep chopped fresh garlic in a plastic pint container in my fridge at all times. I cook with it enough that it never goes bad.
If you want it to last longer, put a TBSP of olive oil and kosher salt in the food processor with it.
Posted on 7/8/17 at 10:27 am to Degas
I buy the frozen Dorot minced garlic cubes. They taste just like fresh but they are cheap, clean, and easy. The jarred stuff is not good.
Posted on 7/8/17 at 10:31 am to puse01
I never knew these existed...all sorts of herbs and ginger too. Where do you find these? Asian Marts, Whole Foods, or have I been passing them up at regular grocers?
Posted on 7/8/17 at 10:38 am to Degas
Trader Joe's in BR always has the garlic and basil. That's where I get it. It's cheap too. I believe it's $1.99 a pack. However, those are the only two types I've ever seen there.
This post was edited on 7/8/17 at 10:41 am
Posted on 7/8/17 at 11:08 am to Degas
For the most part we use the minced stuff in the jar. Seems to work fairly well for various soups and such.
For dishes where the garlic is a big part of the flavor, fresh garlic is used.
We normally keep both in fridge.
For dishes where the garlic is a big part of the flavor, fresh garlic is used.
We normally keep both in fridge.
Posted on 7/8/17 at 12:30 pm to Degas
I just read that these are available at Costco.
Posted on 7/8/17 at 12:31 pm to mrservon
quote:
I normally buy the peeled cloves and run them through a food processor and keep chopped fresh garlic in a plastic pint container in my fridge at all times. I cook with it enough that it never goes bad.
Be sure to keep it in the refrigerator, Garlic is a carrier of botulism. There have been cases of poisoning when people stored it in oil at room temp. You need acid or cold temp to keep it safe.
LINK
Posted on 7/8/17 at 1:07 pm to Degas
I use only fresh garlic. Takes very little time or effort to mince garlic. Jarred garlic is flavorless.
Posted on 7/8/17 at 1:26 pm to mdibar
quote:
Fresh heads of garlic vs. minced in a jar
I use only fresh garlic. Takes very little time or effort to mince garlic. Jarred garlic is flavorless.
Me as well. Tastes much better.
Posted on 7/8/17 at 1:55 pm to Martini
I use the bags of peeled whole cloves from Kroger. Easy enough to chop/mince yourself and sometimes I like to just press them to crack them for stuffing into roasts.
Posted on 7/8/17 at 4:36 pm to Degas
According to Tom Fitzmorris, all the jarred stuff is reconstituted from dried. I think it's because garlic is notoriously hard to can without a botulism hazard.
I buy the peeled garlic found in the grocery store. It lasts a long time, which I assume is due to added preservatives. It tastes great, so I like it.
I buy the peeled garlic found in the grocery store. It lasts a long time, which I assume is due to added preservatives. It tastes great, so I like it.
Posted on 7/9/17 at 7:09 am to Degas
I get the big container of peeled garlic at south side
Still have to mince
Still have to mince
Posted on 7/14/17 at 8:48 am to djangochained
I used the minced garlic in a jar for a long time. I never knew how much flavor I was missing because I hated peeling the garlic.
Now I have some kind of rubber-like mat that is a cylinder. Put the garlic in it and roll it once or twice and everything is peeled perfectly.
To me the difference is night and day to the point I can't even taste the minced garlic when it's used.
Now I have some kind of rubber-like mat that is a cylinder. Put the garlic in it and roll it once or twice and everything is peeled perfectly.
To me the difference is night and day to the point I can't even taste the minced garlic when it's used.
Posted on 7/14/17 at 9:09 am to Degas
Use fresh or don't use it at all. Jarred garlic is terrible and can ruin an otherwise good dish.
Posted on 7/14/17 at 9:17 am to Stadium Rat
quote:
I buy the peeled garlic found in the grocery store. It lasts a long time, which I assume is due to added preservatives. It tastes great, so I like it.
Always feel like I need to add a more garlic too the dish with already peeled.
I don't really mind peeling garlic since I only really cooking anything on the weekend's cause of my schedule. I savor it.
Posted on 7/14/17 at 9:45 am to mdibar
quote:
I use only fresh garlic. Takes very little time or effort to mince garlic. Jarred garlic is flavorless.
This.
Posted on 7/14/17 at 2:12 pm to Degas
I use minced to rub on steaks before I grill them but always use fresh for guacamole
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