Pre-prepared garlic... options?

I use the KTC garlic and ginger jars but I usually put it into the ice cube maker and freeze them as cubes, gives them a better taste for whatever science reason

geKAU7n.png
 
Bought one of the very lazy jars of garlic and used in a soup I always make over xmas. Changed the flavor and was an insta regret for me :(
 
sigma said:
If I was held at gunpoint then I'd buy them all and see which I prefer.

Or just mash and freeze some garlic to meet your requirements?
Click to expand...
This would be a particularly accommodating holdup XD

Personally I prepare it a few ways - sliced, chopped, and finely "mashed", and then freeze it in an ice cube tray so I have quick options whenever I need it.
 
I buy frozen from M&S just as good as using freshly chopped, the ones in the jars sitting in crap no thanks...

Frozen Chopped Garlic | M&S

Our sustainably sourced Chopped Garlic ensures you always have the essential aroma and punchy flavour of fresh garlic ready to go in a flash. This frozen produce is convenient with no compromise on quality – it can take your dishes to another level.
www.marksandspencer.com www.marksandspencer.com

zxGDCUm.png
 
Last edited:
arknor said:
I buy frozen from M&S just as good as using freshly chopped, the ones in the jars sitting in crap no thanks...
Click to expand...

I've just been to get some of this to try. The KTC cubes are great to drop into something but this chopped stuff looks useful for frying quickly with other things. Thanks :)
 
I saw a social media video the other day so can't vouch for it....but they had their top 5 things to buy from a Chinese supermarket and dehydrated garlic flakes were one of the things they recommended.

Going to give it a try myself next time I'm in town.
 
Garlic is never something I have considered using a lazy version of, its one of those things you just stick in a press and 2 seconds later you have garlic ready to go.
 
sigma said:
Please present back a full analysis of all tests
Click to expand...

Will do!

The KTC stuff was good, extremely convenient if you want 4 cloves worth (per chunk, according to the pack) dropped into a liquid. I was hoping to replicate that aroma you get when quickly frying freshly chopped before adding the liquids.

fingers crossed.. I'm hopeful. Will report back. Thanks again everyone!
 
wesimmo said:
I saw a social media video the other day so can't vouch for it....but they had their top 5 things to buy from a Chinese supermarket and dehydrated garlic flakes were one of the things they recommended.
Click to expand...
aka garlic granules? they lack the aroma and really only add texture imo.
 
pepp77 said:
Garlic is never something I have considered using a lazy version of, its one of those things you just stick in a press and 2 seconds later you have garlic ready to go.
Click to expand...

It makes a big difference having a decent quality, well designed, and easy to clean garlic press though. The OXO Good Grips one is pretty decent.

Personally, I think that once you've got the hang of the technique, it's quicker and easier to crush garlic on a chopping board with the side of your knife. I wouldn't advise it on plastic chopping boards though.

As for preprepared garlic... I always keep some in the freezer for really quick, minimum effort currys. I either prepare it myself, or I buy the Taj brand frozen garlic (and / or Ginger). As long as you're careful, it's easy enough to cut one of the frozen cubes in half if you want to. I find that the jarred stuff and and dried type of garlic, always have a different flavour to fresh.
 
pepp77 said:
Garlic is never something I have considered using a lazy version of, its one of those things you just stick in a press and 2 seconds later you have garlic ready to go.
Click to expand...
Me too. It's akin to buying grated cheese.

I appreciate it's useful in some scenarios but for the majority of people it strikes me as very odd.
 
I find there are some uses for a tube of garlic puree, for instance if I'm making a garlic butter that I want to spread on something. The puree evenly distributes through the melted butter and cooks out nicely. To achieve the same gaol with fresh is more labourious. For most other uses I mince garlic by hand with a knife on the chopping board using the flat edge to really break the garlic down.
 
You must log in or register to reply here.
Back
Top Bottom