thoughts on pre-peeled garlic?

It's not as pungent, IMO.

If you live in Baton Rouge, the produce stand on Perkins sells it for a pretty good price and it’s not coated with any sort of preservative like the ones in the store. That does mean you need to use it rather quickly, but it doesn’t have any weird texture or taste.

On the flipside, I’ve been buying the crushed garlic cubes from the frozen department and they’re better than jarlic for sure. They also have ginger.

I've used jarlic, but not much. I prefer fresh garlic, but hate chopping it even though I have several little choppers. I don't mind peeling it. I've bought the peeled before, but I never use them all before they go South.

Recently, I've used the minced garlic paste and the garlic paste (not minced) in multiple dishes and I've been pleased. I see there's a roasted garlic paste as well that I want to try.

It’s pretty good, I use it in a pinch. I still prefer the bulbs.

For the casual cook who doesn't possess good knife skills, it's fine.

I prefer fresh garlic, separate the cloves I need, put them on a cutting board and use the side of my chef's knife with a sharp rap to easily separate the paper peel from the bulb, then mince it up to use.

quote:

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Product of slave labor...

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Pretty much all of the Chinese peeled garlic is produced by “prisoners.” Not “slave labor” like some try to portray, but kind of close. They also peel until their nails come out and bleed and also peel with their teeth.

Pretty much all Chinese garlic is disgusting. The easiest way to tell if it’s Chinese garlic is that the roots are always removed. Some American garlic removes it to, but all Chinese remove the roots.

Garlic is one of the most amazing flavors available to us. And it’s easy to use.

Why would you look for a shortcut for such a simple, delicious ingredient? If it’s for ease, sounds like you should buy a dozen or so fresh cloves and get to practicing. Have a little pride in your cooking, man.