/ck/ - Food & Cooking

I like it. And I put it in way too many dishes.

>>13916521
Useless. The pickling agents diminish the taste, and it's not minced enough anyway.

Nah if you wanna be lazy, just buy the peeled cloves in a bag with nothing else added

>>13916580
Is there a better option for a lazy fuck like me?
>>13916583
too much effort

>>13916580
what kind of pickle do they come with?

No. It barely tastes like anything. Just buy fresh garlic. Get a cheap garlic press if you don't want to mince it with a knife.

>>13916521
It's a completely different flavour. Makes your food taste, dare I say it, vinegary.

>>13916521
yes. normal garlic is too expensive and my sister stole/lost my good expensive garlic press and I can't be fucked buying another one.

>>13916521
I've been using it only since recently but I can't get it to stop splattering wildly everywhere when fried with oil, even on medium heat. Any tips?

>>13916705
I don't know. It's some kind of pickling agent. It just ruins the taste altogether.

>>13916703
Pic related. Literally don't even need to peel the cloves. Just put in the press, squeeze, and then pick out the residue skin and membrane once the garlic has pressed through. They usually come with a little tool or you can just use a small paring knife. Still the fastest and easiest method. If you go this route, I strongly suggest investing in something heavier and possibly French-made.

>>13916752
Because they pickle it with something. So it has a ton of excess liquid around it. Honestly, I don't know why anyone bothers. It has a really nasty bitter after-taste on top of ruining the garlic flavour overall.

>>13916583
Hmm, are frozen peeled cloves ok?

>>13916521
It's fucking garlic in a jar. The same thing as, you know, fucking garlic, except 10 times the price.

>>13916782
Thanks anon.
Are frozen peeled cloves ok? Thinkin of combining those with the press.

>>13916752
Get a splatter guard? Or a glass lid. It will eventually evaporate off. You can add in the protein like chicken and it will stop splattering since the cold chicken would bring down the temperature. Or you can go low and slow, then continue adding in ingredients once the garlic is to your liking.

>>13916800
>freezing garlic

For years I toiled with fresh garlic for every recipe, we tried the jarred stuff and I have to say it hasn’t really made that much of a difference but we use a lot. Cooking is way easier now.

>>13916800
You don't need to freeze them or anything. Just put the whole clover in and squeeze. Pick out the residue. Put in another, squeeze, etc. No other drama required.

>>13916817
Does it ruin the flavor?

>>13916750

smash garlic with flat of knife, makes it easier to mince. tastes better. browns better.

>>13916521
Big yes.
No difference in taste like some of these perma virgins claim. They need to get in the 2020s. Saves time, mess, and stickiness on your fingers.

>>13916834
yeah when you freeze garlic it causes ice crystals to form that rupture cell walls
then when you unfreeze all the good flavors are gone and you get weird bitter garlic
just buy some organic fresh garlic and keep it in a fruit bowl or something

not even getting into the chinese debt prison slave labor that peels the jar garlic you find in the op, but it goes :
Fresh garlic > jarred whole garlic >jarred minced garlic >>> no garlic > frozen garlic

>>13916869
Thinking the same. You can now buy milk in a store, too. And bread that is sliced. And meat that is already butchered.

>>13916875
additionally, a garlic press really is the best thing ever
i have a 10 dollar Zyliss garlic press and it can easily squeeze out a head of garlic in under 2 minutes, you can even wash it in the dishwasher
you can stick 3 or 4 cloves in at a time

>>13916834
It makes it soulless.

>>13916521
I only use it in simple quick marinades. Works fine. If I'm actually adding minced garlic to a dish I'll do it by hand. Tastes much better

>>13916901
Sure thing, bat eater.

>>13916901
It makes your dick hard tho, like bat soup does

>>13916920
Actually go ahead, you already have no soul.

>>13916521
I think it really depends what you're using it for. Some people just want mild garlic taste and this works for that. The pickling/preservation removes a lot of the freshness and aroma of raw garlic.

Its basically similar to the difference between fresh and canned green beans.

>>13916935
I will shit down your throat you obnoxious nigger fag

>>13916941
Kek mad.

>>13916742
>It's a completely different flavour. Makes your food taste, dare I say it, vinegary.
And there's a sharp tingly spoiled bite from the preservative too.

Jarred garlic is yuck, OP. If you must use it because you're in a bunker, or your budget demands you buy dollar store condiments, then fine. But, keep in mind you should throw it in the trash every 3 months, because once opened, as it has a botulism risk every day after the initial opening, due to air space in the container (it was preserved from the vacuum canning previously). So, figure in that cost before you think it such a good deal. You'd need to use a lot of it to justify what you think you'd buy until the jar goes empty.
It's just not much work to just keep some heads of garlic there next to your bananas, apples, lemons, potatoes, onions, and other items you buy every few couple weeks. Fresh garlic has a nice burn you completely lose in the jarred stuff.

I use bottled ginger/garlic for curries to save time because really I wasn't trying that hard to begin with. Fresh garlic for anything where it has to stand out on its own.

>>13916752
you can buy it in oil if that helps

>>13916782
Wow, i didn't know you didn't have to peel the cloves, now i will try without peeling them :D

Just put the flat of your knife on the clove and smash your fist down. You can pick the peel out afterwards, it seriously takes a couple of seconds max.

The aroma and taste is completely different. How can anyone say this is an adequate replacement for fresh garlic? It's worlds apart.

>>13916521
how is this even a question buy fresh you mongloid faggot

I use fresh and jarred for different reasons. Sometimes at the same time. Try one or the other then both in your dishes. Over time you will discover your own techniques and preferences for making dishes.
>cooking

>>13916750
>normal garlic is too expensive
How fucking poor are you?

>>13916521
>buying anything Chinese right now
Buy local, fresh garlic

I use it for dipping crisps
cheaper than dip and better than cum cheese

>>13917257
Yup. No need to remove anything. You just put the clove in and squeeze. Like the other guy said, too, depending on the size of the clove, you can also get more than one in at a time. This video shows it roughly but he's using the tools all wrong. As I said earlier, if you get a good French kind (should be heavy) then they usually come with this little implement but you don't need it. If you do use it, as he's done then push it into the side the garlic came out so it loosens the peel and membrane inside and then just shake out. But really, just use a small paring knife for any of this. Easy as fuck. No need to touch it at all. If you do touch it and you don't like the smell on your fingers, just rub some lemon juice on your fingers and it'll neutralise it. But I really don't care about this and neither should you - just saying as a tip.

https://www.youtube.com/watch?v=xhkgxxelHnA

>>13918409
k.

>>13916580
>Is there a better option for a lazy fuck like me?

Different Anon here but, if you're too lazy to learn basic knife skills, I'd recommend purchasing a decent brand medium sized food processor. Cuisinart should do the trick. Smash cloves out of their skins, pulverize in processor, store packed in evoo in a jar.

>>13919421
>Smash cloves out of their skins, pulverize in processor, store packed in evoo in a jar.

isn't that basically what the jar in the OP is?

>>13916521
I prefer fresh garlic myself, but I'm no stranger to being lazy and using it from a jar every now and then. I'd be lying if I said it was better in any way besides convenience.

>>13919421
Fuck off, knifefag. I knew it was only a matter of time before you idiots would wade in with all your "zomg just smash with knife" bollocks. Garlic presses are still the fastest, cleanest and most efficient method. "Oh, but you can pick the garlic out from the skin!". Please lol.

>>13919619
A garlic press gives you one result. Sometimes I want it ground into a paste, sometimes minced, sometimes diced, sometimes sliced, sometimes chunked, sometimes whole. You get two options and I get six.

>>13916521
NO What kind of niggerbrained retard could ever eat this shit I fucking hate all these idiot single mother women who can't cook for shit putting garlic in their dumbass recipes garlic fucking sucks

>>13918195
One head of garlic costs 5 times as much as the minced. And I use garlic constantly, and the fresh stuff doesn't make any difference to me.

>>13919629
No, I get chad, you get cuck.

>>13919927

1LB of garlic is like $1.29 and the jar is like $3.50 what are you talking about

>>13919952
Not where I live (Canada). Garlic is $0.70 a piece.

>>13919954

your country is backwards and cold and I don't like it

Fuck. 4chan really is such a shithole of fucking low-t plebs. Literally squabbling over garlic costing somewhere between 50 cents or a dollar twenty or whatever a pound. Fucking hell. Talk about white trash bullshit.

>>13919958
its terrible here
it snowed today and hit 18f

>>13916521
i keep a jar just in case i want to cook something with garlic and dont have any on hand how bad am i

Freezer bag of minced garlic master race.
I usually just use fresh but this is nice when Im a bit busier and want to reduce dishes.

>>13919558
OP's pic is cheap watery rubbish that's a waste of money and a botulism risk depending on where purchased BUT, yeah, pretty much the same idea.

>>13919619
>Calling someone a knifefag
>on /ck/
Go make another fast food thread, retard. You're going to tell me with a straight face that, using a tiny garlic press to make a shelf stable sized amount of minced garlic is faster and less wasteful than just smashing the cloves and letting a food processor do the work? I hope you cut your fat fucking fingertips off the next time you're assembling slop to toss into your instant pot, newfag.

>>13921271
That's just common sense, Anon.

>>13921271
fresh garlic keeps in the fridge for a month or two. Whenever you use the last one make a mental note to buy more next time you get groceries

>>13921649
Yeah. Because everyone here is bottling large amounts of fucking processed garlic, idiot. Save your butthurt feelings about your 'omg muh l33t nife skillz!' and fuck off.

>>13916521
It tastes like shit compared to fresh garlic. Unless you are extremely lazy or have parkinsons you should just chop some fresh garlic.

>>13921657
>Thinks OP pic is a large amount of garlic
>Has such low self esteem that he attacks the very idea of honing a basic skill important to his craft
>Contributes nothing to thread aside from sharing ignorant thoughts and his incompetence in the kitchen

Pottery

>>13921658
>Thinks OP pic is a large amount of garlic
>Has such low self esteem that he attacks the very idea of honing a basic skill important to his craft
>Contributes nothing to thread aside from sharing ignorant thoughts and his incompetence in the kitchen
>Replies to me anyway

Poetry in motion

>>13916521
Never.

>>13916703
Either get a garlic press like >>13916782 recommended, or just get a heavy knife and smash the bejesus out of the cloves.

>>13916782
>>13922089
>all these garlic press cucks
pathetic
a good old mortar with a bit of salt will do you a lot better than that single use bullshit

>>13916521
No but the one in your image has Japanese symbols on it so it must be good

>>13916782
Not sure why people think peeling garlic is hard, just give it a light whack with the side of a knife and the skin basically falls off

>>13922173
Do you honestly think OP is ever going to use a mortar and pestle?

>>13923782
It's not the peeling, it's the endless fucking chopping. I like my garlic almost liquid so it dissolves straight in the oil. Chopping just takes too long and I have better things to do with my time.

>>13923946
I agree that a press is great for that, but I was only talking about the peeling. Everyone raises a fuss about peeling, going to the trouble of shaking it in tupperware for some dumb reason when you just slightly bruise it and it falls off

>>13924468
Depends on the garlic, too, but yeah, you're right. Smashing it gets it off as quickly. If you get crap garlic, though, you still need to fuck around a bit getting it off. But yeah, smashing is fine. Saying all this, too, I realise that actually this >>13922173 could work as well to get that almost liquid thing. Never thought about that before.

>>13922173
I use this for marinades, gives me the most garlic flavor

>>13916521
yes for sauces, marinades in place of garlic powder but it does not take the place of fresh garlic.

>he doesn't use and only use a spoon for slicing, dicing, chopping, mincing, flipping, flicking, and peeling his garlic
ridiculous

>>13924866
do you not have a fucking chef's knife you fucknuckle

>>13924877
LOL instead of my garlic spoon? a knife? seriously? who does that

use it for very specific things like stir fry
I almost always end up chopping up garlic and adding it in addition to this

>>13916521
useless
>not as good as fresh garlic
>not as cheap as fresh garlic
>can't vary the size of the pieces for stir fries/stews etc

It's a classic lazy faggot cooking technique that your grandma or some other mouth-breather would use.

There is some validity in shelled vacuum sealed garlic cloves though

>>13924986
based garlic spoon bro
>not oxidizing the garlic with iron compounds in steel knives
>not fuckign around cutting each clove individually
I even use a wine bottle to crush large numbers of cloves if I'm making greek food

>>13916703
>Is there a better option for a lazy fuck like me
Yes, either take an extra 10 to 15 seconds to mince some garlic with the same life and chopping board you're already using, or just eat another frozen pizza which I expect is your usual routine

>>13919954
As in 70c a clove? What the fuck

Use a microplane grater. Quick, no single purpose tools needed, and you get that pungent fresh garlic flavour.

i need it, breh ;_;
for my bat soup

>>13916580
this. why not just use powder at this point

>>13916521
I keep some garlic paste for emergencies or lazy/hangover days but it's definitely less than ideal. You have to put it on a towel to drain it for a bit or you get a lot of splatter the instant it hits oil.

>>13924986
anyone with common sense

Seriously, how fucking hard is it to cut, use a press, or use a microplane? I can't believe people use that fucking bullshit.

>>13916521
Ginger and garlic paste is essential for indian cuisine, but I'll skip the jarred minced stuff

>>13922173
OP said he was a lazy ass you dumb shitposter, you think he's going to bust out a mortar and pestle to fuck around with?

>>13916521
It's much cheaper than buying fresh so I use it. It's not better though.

>>13916580
this. my gf buys this shit because she cant be bothered to cut garlic but it tastes more vinegary than garlic.

>>13916703
I've used frozen garlic before (minced garlic frozen into cubes) and it was better

>>13916521
It's insipid shit. If you're incurably lazy, and by lazy I mean a heaving subhuman mass of shit and filth who can't even be fucked chopping up some garlic, used dried.

>>13916885
>cast aluminum
>washer safe
gonna have to disagree with you on that one

>>13916521
yes, but only if you're white

What are the best Lee Kum Kee products?

>>13916703

Don't mince. Just smash with a knife, it'll naturally split.

>>13916521
All Korean stores have pic related for about $2-3. They have machines that do the hard part. The problem with the jarred version is that it lacks the freshness and general pop of raw garlic.