Garlic?

[Aqua Letifer]

Not nearly as fresh as doing it the OG way.

[jon-nyc]

Never bought that but I do buy the pre-chopped stuff. Also have some freeze-dried chopped garlic on hand.

I prefer the freeze fried for sautéing because the stuff in liquid spatters.

I find these two options are just fine for most recipes. If it’s something where the garlic is front and center I’ll buy fresh. But it’s pretty rare these days.

[jon-nyc]

These are what I’m talking about:

[Optimistic]

@george-k
Garlic confit. I used to make it sometimes. You can spread the garlic on bread like butter!

[George K]

I've used the minced/diced stuff you posted, with good results.

And...I'm not that picky.

Just wondering if the whole cloves are any different.

[Aqua Letifer]

You all are slackassing your garlic.

[Mik]

I buy bags of peeled and freeze it. I also buy the frozen cubes which are really great.

[Friday]

I get the bag of peeled garlic as well. But I do make sure it's from the US/California. The imported garlic is awful.

[xenon]

I get a Costco bag of fresh garlic, then spend ~2 hours peeling and mincing the whole batch.

I then freeze it into cube sheets.

I do that 2-3 times a year.

[jon-nyc]

I do that with lemon zest. Put it in an ice tray with just enough water to cover it.

[Aqua Letifer]

The hell is the matter with you all.

[Mik]

I still OG it at times. It depends.

[George K]

@jon-nyc said in Garlic?:

some freeze-dried chopped garlic

Like this stuff?

[Mik]

I think the freeze dried is better than the wet jar stuff, but the frozen cubes are even better. Great garlic flavor, melt away if the pan, just like Clemenza in Godfather 1.

[George K]

@mik said in Garlic?:

the frozen cubes are even better.

I'll have to seek that out.

[brenda]

@mik Never heard of this before. Must find.

[Mik]

Wild Fork.

[xenon]

Frozen ginger cubes are another favorite of mine.

[bachophile]

@mik said in Garlic?:

I buy bags of peeled and freeze it. I also buy the frozen cubes which are really great.

Same here

General rule of thumb in our kitchen is there is no such thing as too much garlic.

[bachophile]

Anyone ever been to Gilroy California?

It’s the garlic capital of the world.