I don't get the hubbub.
>>22195049Prediced/minced jarred garlic is peak cooklet
>>22195049Fresh garlic is cheap and extremely easy to prepare if you use a decent crusher and don't peel before crushing. If that's not an option then frozen pre-prepared garlic is superior in taste and cheaper than the jarred stuff. Unless you're in a tiny mouldy flat because of muh big city hustle you can fit some in your freezer and honestly even in that case you should have a shitty freezer box at the top of the fridge.Shortcuts in the kitchen are fine but there are some which are smart and some which are lower quality and sold at a giant mark-up.
>>22195049Definitely has a weird sour taste, I prefer not to use it fresh is easy to mince in a second
I tried this stuff once because it looked convenient with the squeeze bottle
>>22195283>>22195052I have used preminced before, the taste change is indiscernible unless you're cooking Michelin tier meals. A bunch of them use oil and/or acidity as a preservative so you have to account for this. Regardless I prefer normal fresh garlic for no good reason, the real life hack is to grate garlic into your dish.t. chefpro
>>22195049I just use garlic powder if I want garlic taste
>>22195300Yep. This.
>>22195300>I have used preminced before, the taste change is indiscernible unless you're cooking Michelin tier meals.>A bunch of them use oil and/or acidity as a preservative so you have to account for this.These are mutually exclusive statements and you made them right next to each other. Either you can't tell or you need to account for acidic preservatives.
>>22195577That
>>22195577Are you good bro?
>>22195641Yeah but I'm worried the anon I quoted is having a stroke. That or he can't into basic logic.
>>22195681I don't think you're good bro
>>22195697I'm good but you're mad, strokie.
>>22195817You don't sound good bro
>>22195332this but garlic SALT
If you're gonna use lazy garlic you have to eat least get the cold blended fridge stuff. Not loaded with the same preservatives but also only lasts a few weeks
Can any anon recommend me a garlic press that isn't fucking SMALL? I don't want to do one or two cloves, something that can do like 8-10 at a time. And one that doesn't oxidize after like 3 uses.
>>22196061A cleaver
Peeling garlic is a pain in the ass and all the "tricks" don't make it much easier.
>>22196070Smashing it with a knife and just yanking it off and hope you get lucky works best. You are still getting it under your nails.
>>22195300I put it on pizza and it tasted terrible. I thought something in the pizza was spoiled before realizing it was the garlic. It's fine if you're going to cook it into a stew or something but there are certain times where it could taste a lot worse.
>>22196070What's the trick? You bash it with the right amount of pressure on the back of your knife and peel it away from the top. Is that really a pain in the ass to you?
>>22196070behold thy salvation
>>22196089No the stupid thin bullshit sticks to the cutting board making it a huge pain in the ass and you have to clean it before doing anything else. Yes it's a pain in the ass.>>22196091And with this you have to wash out a stupid rubber tube. Also a pain in the ass.
>>22195300It's not so much that the taste changes. You just need more since the compounds break down once the garlic is processed.
>>22196070You can buy peeled raw garlic. Some people have said it still causes a noticeable taste difference but it's probably your best option.
>>22196089Put it in the microwave for 5-10s. The peel comes right off.
>>22196093Not if you use the right amount of force. And aren't you going to be cutting it on that cutting board anyway? Who cares if some garlic is on the cutting board after peeling if you're going to be cutting it there. If you're not cutting it after peeling then just do it on a folded paper towel. But now you'll complain about needing to wipe off the knife, right?
>>22196123your right ill just grab the machine press, dial it in, and get the shopvac out for the casing. if you need a large amount of cloves seems every goober has some opinion that requires the exact same amount of work as the other
>>22196070Cut the base off. Crush with flat of knife. Peel. If you wish to use a crusher cut the base off and don't peel then remove skin between each batch of cloves and promptly rinse.
>>22196146Get a decent quality press like this (zyliss but other ones work just fine). You can crush 3+ large cloves at a time and just remove the skin before the next few cloves it doesn't even have to be perfectly removed. Hell when I'm feeling lazy I crush through the previous batches' skin and just live with the wastage but not necessary. When you're done fully stick the tool that's inside the fucking handle/on the back of the press depending on design through the holes and rinse at the same time then wash properly (or use a dishwasher if you aren't poor) when finished all cooking. It's genuinely faster than chopping.Garlic crushers are only a pain if you either remove the skin before crushing or leave the garlic to get dried and stuck inside for days at a time. 10 seconds rinsing in a sink after use solves that. Any excuses you make are pure laziness.
>>22196146How bout>hit with knife>peel skin off.Wow so fucking hard. It always surprises me how fucking dumb people are on here.
>>22196213I'm the guy who asked about crushers, I smack with knife, nip off any nasties, scrape board clean, and then load them into the crusher and leave by the stove for when I want to use them. I just want one of these for 10 cloves, which nobody seems to make.>>22196217Yes I know to smash it retard not what I asked.
>>22196222You type like you don't know what the fuck you're doing so I'm going to treat you like that. You shouldn't be trusted with something that can peel 10 cloves of garlic at once. Your type shouldn't be driving.
>>22196213>>22196146Though as I said you need to cut the base off first for best results. But not peeling before using the crusher is a huge change in how annoying they are to clean and I spent years of my life before learning that, try it. The exact stickiness you're complaining about on the chopping board means 90% of the skin comes off in one chunk even for multiple cloves and if you're using a well designed press the remainder comes out when you poke something through the holes.>>22196222If you really need to do a ton at once I think maybe using some sort of grater or microplane might be the way? Or just a food processor after you've skinned them somehow, or crush a bunch in advance and freeze maybe. It's also possible there's some sort of industrial crusher used by kitchens you can find from a kitchen supply shop. But honesty for 10 cloves I think I could use something like in that picture and just crush into a little prep bowl in under a minute (again, skin left on but bottom of cloves chopped off) if you haven't got little ramekins or something like that get them for mise en place and crush into them. And then keep another container nearby to dump skins and other waste into as you go.
>>22196231the reading comprehension on this fucking board I swear to god
>>22196239Are you>>22196093Because if you are then yeah, you don't know what the fuck you're doing. If you're not then don't butt into a reply chain and act surprised when people think you're the one they're having a conversation with.
>>22195049I'll let you in on a little secret. Real pro chefs, like the ones who personally cook for the worlds elites use entire garlic bulbs as a natural sachet d'épices. No need to peel or chop or get your hands all sticky and stinky. Just chuck the bulb in whole and as the meal cooks it will spread out it's aroma and flavor and then you can pull it out at the end after it has done it's job.
