I’ve never even thought about alternatives for fresh garlic! Even though I’ll stick with fresh garlic most of the time, I appreciate knowing the options out there. Thanks!
Good info and I've found that I prefer to go fresh and do it myself. Peeling is easy when you smash the garlic clove(s) with the side of your knife, and trim off the root end of each clove first, before you smack it with the knife and the skins come right off with little to no effort, then either use them in a garlic press (I use an older Zyliss press) or run my knife through them before adding to the pot or pan. But it's good that we do have some decent options now for already peeled cloves when one needs to deal with quite a few cloves in a dish.
When I want diced garlic rather than crushed I like to leave the stem on. I slice the clove from three different angles, like how you dice an onion, and the stem holds it all together until the final cuts.
@@maydaygarden Mine is not quite that old but is a bit over 20 years old. I grew up on the older version that is identical to mine and it was my mother's that she's had since the 70's and that basic design remained the same for a long time.
Lol . :: Pictures Jack popping opening cube after cube of frozen minced garlic & shouting, “Oh what fun this is!” after each cube:: Seriously, this is good to know. Thanks, Jack!
I use and love Spice World organic squeeze garlic. It has good garlic flavor and is easy to use. It is found in the spices section in grocery store. Refrigerate after opening. Lasts a long time in the refrigerator with no loss of flavor.
This drives me nuts. We're taking the best version of a food product, processing it, making it worse by varying degrees, and adding plastic to it. This is terrible!
How about peeling a bunch (say, a cup or so) of garlic cloves, pureeing them in a blender, and then putting the puree into one of those tiny-cube ice-cub trays (easy to find on Amazon, and pretty cheap)? The tray could be kept in a ziplock freezer bag, or you could remove the frozen garlic-puree cubes and just put those into a freezer bag.
Powdered garlic still has its place in my kitchen. Especially when you use the trick to "activate" it with a small amount of water, and "deactivate" it with heat.
Garlic powder... I use it in my garlic bread - I melt butter and add a couple of tablespoons of garlic powder to the butter along with a minced clove of fresh garlic and some dry parsley and let the fresh garlic steep in the butter for 10 minutes. I then brush the butter garlic mixture on bread and toast in the oven.
I've never seen the frozen type but will look for it. Or better yet, make my own. The already peeled is convenient but I usually freeze and use it in bone broths. Jarred garlic will never see the inside of my fridge.
Since getting my first immersion blender in May, I make my own batches using vegetable oil and garlic. I used to microplane it but that took way too long. Also, the skins will come off much quicker if you cut the ends off and add the cloves (skins and all) to boiling water for 1 minute.
I buy large bunches of garlic when they are fresh at the farmers' market and spend an afternoon peeling all the cloves. Then I freeze the majority in zip freezer bags and also fill a couple of jars with peeled cloves and white vinegar and keep them in the fridge. As long as the cloves are submerged in the vinegar, they will last at least 6 months, if not longer, and they will not absorb any vinegar flavour. When I need a few cloves, I remove what I need and put the jar back in the freezer. These cloves are easy to chop or crush or grate on a microplane depending on what I need them for. When I am making a dish that calls for whole cloves, I take a few out of the freezer bag and toss them in frozen. They thaw almost instantly in a soup or stew or sauce. Either method is vastly superior to prepackaged frozen or jarred product from the store, not to mention a hell of a lot more economical.
I used to cook at an Indian restaurant that used no garlic or onion. They used hing (asafoetida) as a substitute. It does not taste anything like them, but provides a savory umami flavor.
That thing your holding in your hand big bulb of garlic now costs $4.99 at Walmart! After having watched a garlic & cheese bread recipe which called for 3 of those bulbs cut in half and baked in oven for like 90 min. But at that price forget it.
I buy a big bag of peeled garlic from Costco. Then I chop it in the food processor and freeze them into cubes or small blocks in ziplock bags. Lasts for weeks/months.
This is an inane video. There are no good substitutes for fresh garlic. Fresh garlic (and onions) are necessary for cooking myriad dishes. The key is this: learn how to peel and chop quickly. One day soon I look forward to seeing a small kitchen appliance (a robot) that can peel and chop garlic and onions available as a consumer product.
Please do red wine vinegar. You've done white, why not red? Do you have something against red? Do you have a some sort of bias against vinegars of color? Are you a vinegarist? lol
I store peeled cloves in white vinegar in the fridge. It keeps forever Just rinse it off and use it just like fresh. Since it’s not heated it doesn’t taste like pickled garlic. I’ve used this method for years.
and missing is the dif between hardneck and softneck but more important is buy north american garlic not the stuff from china grown in human waste, better still plant your own it grows like a weed with little care and if you have roses or any crops that are bothered by aphids or bugs plant it in between it keeps them away
Came across Dorot frozen garlic a couple of years ago in the frozen vegetable aisle in H-E-B. Excellent product! I’ve also had equal success with their frozen ginger and frozen basil.
Lots of alternatives out there but I limit myself to two -- fresh and granulated. The latter is acceptable for most applications and is good enough for me to avoid purchasing middle ground processed garlic that I'll hardly ever use and end up eventually throwing away. For example, when I make salad dressing, fresh is by far the best but in a pinch I'll substitute granulated and by the time I dress the salad the difference is not bad at all and my family doesn't really notice. For things like garlic bread the difference is extremely noticeable but instead of being bad it's just different, kind of like the difference between a shredded beef hard shell taco in a Mexican restaurant -- yum! -- and a Jack-In-The-Box taco -- still yum! , just in a different way.
Small town. Probably can't find the frozen garlic. I wonder if I could make my own. Would love to find a way to have months of fresh garlic on hand to smooth out supply chain issues.
I tried the garlic jar and it was horrible, had to throw it out. I'll absolutely look for the frozen which I've never heard about. Thanks ATK for the tips!!
So interesting to see this video and find at the end the dorot garlic product. My mother had been using it for years and I only just found out about it about a year and a half ago while visiting her and my father.
One glaring omission-- infused garlic oil. A drizzle of garlic oil on food before serving can add a lot of flavor and none of the side effects later on.
I waa confused why he didn't speak about the jar of minced garlic. I understand the powdered wasn't great but minced? Can someone give me the answer to is jarred minced garlic any good?
All of those products are garbage, real garlic only & always, here is a quick, easy way to skin/peel, a bulb of garlic( or more works with many cloves) broken down into skin/peel on cloves & you will need 2 stainless steel bowls "only" no plastic, glass, etc... same size like mixing bowls or 1 a little bigger than the other, put the cloves in bowl that is larger 1 if other is smaller, then cover like a dome & for hands 1 on top other on bottom then shake vigorously for 2 minutes & all the skins will be removed & you have fresh peeled garlic cloves to use as you want & works every time, tip from a 59 yr old Irish man been doing it for many yrs since I learned that trick/tip, but remember it has to be stainless steel bowls( copper, metal, etc...is ok) only, trust me it works every time just pick the skins/peel out of the bowl, use the garlic how you want
This works likewise if you put the cloves in a largeish jar, close, shake. I then pour it out on the board or counter and pick the nekkid cloves out ready to use. Cheers! :)
Peeled garlic comes from China. Chinese prisoners are used to peel the garlic for free and they do care about sanitary conditions. About 90% of the unpeeled garlic comes from China too, but at least it still has it's natural covering.
Nowadays, TV and internet chefs show off their cojones by slicing or dicing garlic. It needs a very sharp knife and very good knife handling to avoid sliced fingers. 30 years ago, all the TV chefs were using garlic presses. Much less skill and danger involved. Yes, the cooking needs to be adjusted a bit and the texture will be slightly different, but reduced bloodshed is a great thing. Even a dull knife can be used quite well as a pre-peeling clove smashing tool.
Some people are unable to cut or hold a knife properly to mince garlic. Others don't have the time to prep every step but they still want to save money by attempting to cook at home. Why are you calling them lazy? No one is forcing you to use these products. Let other people use what they need to and enjoy their own home cooking. It's not affecting you if they do.
@@MissRyukkie Who made you the comment police? I am entitled to my opinion, here is a suggestion, instead of policing the comments you could use this time to practice you knife skills.
