U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 01-12-2019, 11:22 AM
 
Location: Richardson, TX
10,736 posts, read 17,052,234 times
Reputation: 26537

Advertisements

I just don't find it that hard to slice or mince it with my big chef's knife or cleaver. I'm usually only using 2-6 cloves for a recipe, so it doesn't take me long at all.

I would honestly rather use garlic powder occasionally than the funny tasting jarred stuff. Powder is a different taste and product than fresh, of course, but it can do the trick at times.

I think picking the right garlic heads (large firm cloves) and storing it right (I use a hanging basket - no refrigerator, no plastic bags) makes a huge difference in ease of preparation. Maybe this will help somebody: https://www.finecooking.com/article/...head-of-garlic

I bought a big bottle of the squeeze ginger at Costco and I'm trying to find recipes to use it up in (it was OK but not great as an ingredient in my recent turkey meatballs), but that preservative flavor completely ruined a snow pea stir-fry I made that would've been great with fresh ginger. I should probably just toss it.
Reply With Quote Quick reply to this message

 
Old 01-12-2019, 11:27 AM
 
Location: Southwest Washington State
19,826 posts, read 13,063,638 times
Reputation: 26252
I use it now, all the time. It does not taste odd to me, and believe me, I notice off tastes. I suggest buying a small jar and trying it to see if you like it. Thatís what I did. I just tried it.

I know some cooks turn up their noses at it, but like you, I just got sick of messing with garlic. And sometimes, I noticed that the fresh garlic I was buying was less than good.

I like tipping some of the juice in the jar into soups, too.
Reply With Quote Quick reply to this message
 
Old 01-12-2019, 11:34 AM
 
Location: San Antonio
3,275 posts, read 9,439,299 times
Reputation: 4986
I LOVE bottled garlic. LIFE CHANGING. My hands never smell like garlic, so I actually end up using more garlic, more often. I LOVE garlic, and I can so easily use it and put extra in recipes. It's one of my favorite kitchen staples, and the bottle is so easy and convenient.
Reply With Quote Quick reply to this message
 
Old 01-12-2019, 12:56 PM
 
Location: Southwest Washington State
19,826 posts, read 13,063,638 times
Reputation: 26252
Quote:
Originally Posted by dmarie123 View Post
I LOVE bottled garlic. LIFE CHANGING. My hands never smell like garlic, so I actually end up using more garlic, more often. I LOVE garlic, and I can so easily use it and put extra in recipes. It's one of my favorite kitchen staples, and the bottle is so easy and convenient.
Yes to all of this.
Reply With Quote Quick reply to this message
 
Old 01-12-2019, 01:09 PM
 
Location: Bloomington IN
6,105 posts, read 7,316,923 times
Reputation: 14763
I use both and keep both around. If I'm making something in a crock pot or the oven I'll use the bottled. If it's something on the cook top, I'll use fresh.
Reply With Quote Quick reply to this message
 
Old 01-12-2019, 01:12 PM
 
Location: NYC
12,031 posts, read 8,006,266 times
Reputation: 13056
You can't beat fresh peeled garlic from the vine. The whole appeal to garlic is that aroma that stings the nose but gives you that burn in the mouth that just feels fresh to me. Nothing like fresh garlic used in pastas or seasoning meats. Bottled garlic is just too weak, it tastes like it doesn't even exist.

Garlic is an acquired taste, I hated it as a kid and only loved it when used properly with ethnic dishes. It brings up the flavor of meats especially chicken where it tastes flat without kicking it up a notch using garlic.
Reply With Quote Quick reply to this message
 
Old 01-12-2019, 01:24 PM
 
3,028 posts, read 828,129 times
Reputation: 4089
Quote:
Originally Posted by Metlakatla View Post
It's all in the knife skills.
Like this?



https://www.youtube.com/watch?v=rQV6CijIzrc


Personally, I just use McCormick Garlic Powder.
Reply With Quote Quick reply to this message
 
Old 01-12-2019, 02:56 PM
 
Location: Southwest Washington State
19,826 posts, read 13,063,638 times
Reputation: 26252
Quote:
Originally Posted by vision33r View Post
You can't beat fresh peeled garlic from the vine. The whole appeal to garlic is that aroma that stings the nose but gives you that burn in the mouth that just feels fresh to me. Nothing like fresh garlic used in pastas or seasoning meats. Bottled garlic is just too weak, it tastes like it doesn't even exist.

Garlic is an acquired taste, I hated it as a kid and only loved it when used properly with ethnic dishes. It brings up the flavor of meats especially chicken where it tastes flat without kicking it up a notch using garlic.
Ha, ha. How do you imagine garlic grows?

Iíve loved garlic ever since I tasted it decades ago. It was not an acquired taste for me. And, no, Iím not Italian.

No one is telling you to change. But some of us have moved to jarred garlic, because it is easier.

And no, jarred garlic does not lose much flavor.

And there are many ways to flavor chicken. Try using rosemary some time.
Reply With Quote Quick reply to this message
 
Old 01-12-2019, 04:50 PM
 
Location: In the Sunshine State
82 posts, read 9,724 times
Reputation: 57
Either one, both work well with different recipes
Reply With Quote Quick reply to this message
 
Old 01-12-2019, 04:57 PM
 
Location: The New England part of Ohio
17,931 posts, read 22,240,795 times
Reputation: 45915
Quote:
Originally Posted by davidt1 View Post
Looking for ways to cut down on preparation time. I mince fresh garlic by hand to use in marinates. I saw minced garlic sold in bottles and wondered if I should use it to save some time. Anyone use bottled garlic? Is the taste/flavor the same as fresh garlic?
I hear you, but every jarred, prepared garlic I have tried has a strange taste. I wish that was not the case, but it's been my experience.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Follow City-Data.com founder on our Forum or

All times are GMT -6.

© 2005-2019, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top