Garlic?
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wrote on 2 Feb 2021, 01:46 last edited by George K 2 Feb 2021, 02:14
Walking through our local grocery today, I saw something I'd never noticed: peeled garlic cloves in oil.
Does anyone have any experience with this stuff? I always buy garlic as a bunch, and break off and peel individual cloves.
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wrote on 2 Feb 2021, 02:06 last edited by
Not nearly as fresh as doing it the OG way.
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wrote on 2 Feb 2021, 02:19 last edited by
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.
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wrote on 2 Feb 2021, 02:21 last edited by
These are what I’m talking about:
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Walking through our local grocery today, I saw something I'd never noticed: peeled garlic cloves in oil.
Does anyone have any experience with this stuff? I always buy garlic as a bunch, and break off and peel individual cloves.
wrote on 2 Feb 2021, 02:25 last edited by@george-k
Garlic confit. I used to make it sometimes. You can spread the garlic on bread like butter! -
wrote on 2 Feb 2021, 02:28 last edited by
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.
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wrote on 2 Feb 2021, 02:39 last edited by
You all are slackassing your garlic.
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wrote on 2 Feb 2021, 03:00 last edited by
I buy bags of peeled and freeze it. I also buy the frozen cubes which are really great.
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wrote on 2 Feb 2021, 03:16 last edited by
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.
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wrote on 2 Feb 2021, 03:26 last edited by xenon 2 Feb 2021, 03:26
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.
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wrote on 2 Feb 2021, 03:41 last edited by
I do that with lemon zest. Put it in an ice tray with just enough water to cover it.
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wrote on 2 Feb 2021, 03:42 last edited by
The hell is the matter with you all.
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wrote on 2 Feb 2021, 14:04 last edited by
I still OG it at times. It depends.
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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.
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wrote on 2 Feb 2021, 14:27 last edited by
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.
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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.
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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.
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wrote on 3 Feb 2021, 04:47 last edited by
Wild Fork.
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wrote on 3 Feb 2021, 06:12 last edited by
Frozen ginger cubes are another favorite of mine.
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wrote on 3 Feb 2021, 07:28 last edited by
