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Fresh - but you can save a lot of time on prep by getting the whole fresh-frozen cloves of garlic and using those. We find that they save a huge amount of time on prep, but without losing much flavor.
I sometimes use Dorot frozen crushed garlic. When I put the frozen cubes in the pan, I get a huge hit of fresh garlic smell. Have been meaning to check out the ginger, since that's a real chore to peel and mince.
Some Asian (Korean) stores, and even some supermarkets, sell garlic cloves in bags that are raw, but have already been peeled. That would save you a lot of time as all you would have to do is mince it.
I've been using Wegmans peeled garlic exclusively for years, ever since they started selling it. The bag has smaller bags of 4 or 5 cloves. And I keep them in the freezer. Very handy.
Jarred garlic does lose flavor, it's just not as potent because alot of the aroma comes from the gas or smell garlic releases upon peeling and cracked open.
I've used canned garlic all the time to mince but I rather have the fresh ones if available. Nothing like mashing it to unlock the flagrance.
Canned garlic doesn't have those fumes. It also doesn't taste as punchy as the one that just got peeled and cracked.
If what you claim is true, then why would stores sell garlic on vines. It is a quintessential culinary ingredient.
Garlic is a bulb. It does not grow on a vine.
I do not use canned garlic. I used jarred garlic. I have used fresh garlic for decades. Often what I used was dried or less fresh than optimal. It was a hassle to smash the garlic first, then separate the skin from the smashed bulb, then mince. My hands are older now. They do not do fine work as easily as before. Using the jarred, minced garlic is easier. And if I want more garlic flavor, I just add more.
Many, many times, I have not been able to detect fresh garlic in the finished dish.
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