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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.
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. That’s 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.
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.
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.
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.
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.
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?
I’ve loved garlic ever since I tasted it decades ago. It was not an acquired taste for me. And, no, I’m 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.
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.
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