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Old Yesterday, 07:19 PM
 
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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?
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Old Yesterday, 07:56 PM
 
Location: Richardson, TX
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The bottled minced garlic and ginger both have a funny off taste from the preservatives necessary.
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Old Yesterday, 08:11 PM
 
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Quote:
Originally Posted by Debsi View Post
The bottled minced garlic and ginger both have a funny off taste from the preservatives necessary.
Good topic as I've wondered the same thing. I've tried bottled garlic and it's not the same. It tastes watered down to me and much of the flavor is gone. I found out I need to use more of it in order to get close to the same flavor as fresh garlic. I tried it, was disappointed and won't buy it again.
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Old Yesterday, 08:21 PM
 
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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 don't like it.

Cuisinart works. But this is how I do it. It's all in the knife skills.

https://www.cooksillustrated.com/art...o-mince-garlic
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Old Yesterday, 10:04 PM
 
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Thanks for sharing your experiences. I won't buy bottled garlic then.
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Old Yesterday, 10:21 PM
 
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A related question: bottled whole peeled garlic vs. bottled dry minced (or powdered) garlic, which is better?
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Old Yesterday, 10:29 PM
 
Location: San Antonio/Houston
34,481 posts, read 52,994,249 times
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Quote:
Originally Posted by davidt1 View Post
Thanks for sharing your experiences. I won't buy bottled garlic then.
I prefer fresh, but found this
https://thrivemarket.com/p/amore-gar...UaAl2qEALw_wcB
pretty acceptable. It's the only prepared garlic brand/form I use.
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Old Yesterday, 10:54 PM
Status: "New home" (set 8 days ago)
 
Location: You call this living?
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I used to get Christopher Farms peeled garlic in a big jar, but haven't seen it lately.
Now I usually just put unpeeled cloves in a very sturdy cast aluminum garlic press. After squeezing, the peels and some flesh are left in the press. Warning: flimsy garlic presses will break doing this. My heavy model will also press fresh ginger slices.
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Old Today, 01:11 AM
 
Location: Middle America
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I'll be the outlier and note that, for some applications, jarred/minced is fine...usually when it's not a main, showcased ingredient. Much of the time, it's worth the extra prep time to go with fresh, but there are times when, for me, a timesaving cheat really makes negligible difference.
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Old Today, 05:01 AM
 
Location: SE Florida
854 posts, read 190,629 times
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Fresh all the way, except for black garlic.
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