Anonymous wrote:Is there any reason not to use the jar of minced garlic?

It’s disgusting

Anonymous wrote:Is there any reason not to use the jar of minced garlic?

I read somewhere that the jarred minced stuff loses it’s nutritional properties. You need fresh/unprocessed to reap the benefits.

Is there any reason not to use the jar of minced garlic?

Anonymous wrote:I buy the pre peeled garlic cloves. They have big bags of them at Costco.

Lazy.

I buy the pre peeled garlic cloves. They have big bags of them at Costco.

Slicing is good for infusing the flavor into oil. I do this when making curry pastes when everything is going to get pounded to a paste anyway.
For other types of food, I grate it on a micro plane. A quick rinse under the faucet will get it fully clean. Need to do it immediately after use though or the garlic will dry up and need more effort.

Anonymous wrote:I slice/mince it because I hate picking all the bits out of the garlic press! Surprised you prefer it to just cutting the garlic. Don’t you have to peel it before you put into the press anyhow?

You need one that has the basket swing out for easy cleaning. I have this one and love it:

https://www.williams-sonoma.com/products/rosle-garlic-press/?pkey=cgarlic-herb-tools

You don't even have to peel the garlic, though I generally do.

This gizmo makes peeling garlic so easy, love it. And much safer than using the flat of a knife.

https://www.amazon.com/Zyliss-E950016U-ZYLISS-Garlic-Peeler/dp/B01KV9T4O2/ref=pd_lpo_2?pd_rd_i=B01KV9T4O2&psc=1

I slice/mince it because I hate picking all the bits out of the garlic press! Surprised you prefer it to just cutting the garlic. Don’t you have to peel it before you put into the press anyhow?

+1 to slightly crushing the clove under the flat side of the knife to make peeling easy.

Also, rub your fingers on stainless steel or with lemon juice after handling garlic! Takes the smell away instantly.

I didn't know this about crushed garlic, PP. I've always sliced my garlic, since I don't own a press. I'll just continue, then!

It does matter. When you use a garlic press, it liquifies something of the flesh and releases compounds in the garlic that impart a bitter, metallic taste in your food. Depending on the recipe, you’ll want to use a knife to slice the garlic or use a knife to mince it.

For different recipes, I use garlic differently - crushed, paste, sliced, minced.

I took a cooking class once where they said it was much better to slice vs press but I don’t remember why (and I don’t always follow it).

For peeling I usually just press it a little under the flat of a knife and that gets it started pretty well.

I always use a garlic press because I don't like peeling garlic and having my finger smell. Almost all of my recipes call for sliced garlic. Would sliced garlic be better for any reason? Also, any tips for how to peel garlic?