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Poll: cooks and garlic fans, input needed

Garlic in a jar, OK or vile

  • It's OK

  • Vile

Results are only viewable after voting.
Squisher

Squisher

Lifer
I and the God-Empress have a long standing dispute over the merits of minced garlic in a jar. Although, I'll admit it isn't as good as fresh garlic I think it is an adequate substitute. The wife on the other hand likens it to pig vomit and cannot even pass through the kitchen when I'm using it without subjecting me to scorn. What say you, adequate or vile?
 
Minced garlic in a jar an adequate substitution in an emergency. I would not rely on it and would not use it except as a last resort, but it's a hell of a lot better than garlic powder or no garlic at all.
 
GagHalfrunt said:
Minced garlic in a jar an adequate substitution in an emergency. I would not rely on it and would not use it except as a last resort, but it's a hell of a lot better than garlic powder or no garlic at all.
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Yep. It's not nearly the same, but it will do in an emergency. You lose all the oils and flavor of fresh garlic. And garlic is extremely easy to keep so there's little excuse for not having it around. I buy the big bags at costco and keep a few bulbs in my garlic keeper (just a ceramic jar to keep it dry). The rest of the bag goes in the dark, dry pantry.

I think I would panic if I didn't have garlic around.
 
We keep a jar for quick dinners and things. It's convenient when you need something fast. For nicer dinners when we have more time we use the fresh stuff.
 
Do a blind tasting. If you or your wife can tell which is which and prefer fresh over the other go with it. If not, well, there you are.....

But there isn't any reason to have opinions about something you can actually determine scientifically, eh?
 
Moonbeam said:
Do a blind tasting. If you or your wife can tell which is which and prefer fresh over the other go with it. If not, well, there you are.....

But there isn't any reason to have opinions about something you can actually determine scientifically, eh?
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The smell alone would immediately tell the difference. And most of taste is smell, so there you have it.
 
spidey07 said:
The smell alone would immediately tell the difference. And most of taste is smell, so there you have it.
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And you know this because you did the test blindfolded?

I bet if somebody put a bottled garlic in some garlic skin and put fresh stuff in the bottle, you would say the stuff in the skin tasted and smelled better because you have a preconceived opinion. And skunks have a really strong smell but I don't know anybody who eats them.
 
I disagree with a lot of the above. I find myself using jarred garlic more than fresh garlic now, because the taste in most cases is almost indistinguishable. Convenience factor++
 
i used to use that, but no more. There's definitely a difference.

Peeled, whole garlic, in a jar, however...I don't know. I'm not really a fan, but it's not nearly as bad in my book.
 
I just hate peeling garlic, especially a bunch of really small cloves. The wife bought me a really nice garlic press that you can put whole unpeeled cloves in and squeeze out garlic mush, but the stuff in the jar just appeals to my lazy side.

And Moonie, if I even so much as open a jar in her vicinity I'm the subject of her ire. I've tried different brands, some rather pricey, to no avail. To say my wife is a picky eater would be a gross understatement. We have gone to restaurants upon an an occasion and I have watched her pick at her food that she wasn't quite pleased with like an archaeologist unearthing a bird fossil to the point where my mind drifts to throwing her and her plate to the ground.
 
It only takes 30 seconds to peel and mince up a few cloves of garlic. Take your chefs knife, put the garlic on your cutting board and smash it with the side of your knife. The peel comes right off.

You really can't substitute for freshly chopped garlic. All the flavors, oils and goodies are released as soon as you cut it.
 
Fresh garlic > *

I keep several heads of fresh garlic in the kitchen at all times but I don't have any canned garlic in the house...can't remember the last time I even bought canned garlic. So, while I wouldn't say canned garlic is vile I'd still never use it when preparing a dish that calls for garlic.
 
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We use both fresh and the stuff in the jar...We only live a few miles from Gilroy, Garlic Capital of the World...and fresh garlic is easy to come by...For the "Minced in a jar" stuff, we usually only buy Christopher Ranch brand...seems to be better quality than the "generic" stuff.
 
spidey07 said:
It only takes 30 seconds to peel and mince up a few cloves of garlic. Take your chefs knife, put the garlic on your cutting board and smash it with the side of your knife. The peel comes right off.

You really can't substitute for freshly chopped garlic. All the flavors, oils and goodies are released as soon as you cut it.
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yeah, that's the thing. preparing fresh garlic isn't enough of a pain to make me consider the jarred stuff.
 
BoomerD said:
We use both fresh and the stuff in the jar...We only live a few miles from Gilroy, Garlic Capital of the World...and fresh garlic is easy to come by...For the "Minced in a jar" stuff, we usually only buy Christopher Ranch brand...seems to be better quality than the "generic" stuff.
Click to expand...

oh man, it must stink like fuck in your house sometimes--though I guess you've become desensitized to it?

sometimes I drive through Gilroy, not so bad.

Other times, when that plant is running...yikes.
 
It's awful. I wouldn't use it.

If you don't have fresh garlic, keep some granulated garlic around. Put some granulated garlic in a small working bowl and add some olive oil. Let it sit for 10 mins or so, and you'll have something with actual sharp garlic flavor.

That shit in the jar really is pointless. Granulated keeps a lot longer if you need a backup option, and its a far better substitute for fresh if you need it.
 
I use a garlic press. Remove the end, smash the clove with the broad side of a knife and into the press. Takes, oh, about no time.
 
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