/ck/ - Food & Cooking

>>13466386
>>saves you time and money
>My hero
>pic of jarred garlic
Oh no no no. Hell no.

Jarred garlic is cooked and pickled in a funny tasting preserving liquid. It's simply not the same thiing. It's also famously a risk for botulism. Throw that crap out and don't buy it again. There's very little application for it.

I don't even like chili-garlic paste. No sriracha. Pasteurized garlic is as nasty as burning it in your pan. Gross. I will only buy chili paste sambal.

Presses are easy to clean or it could be a weird qualitty. Try another brand. I press garlic right through the papers, 1-2 cloves at a time. Spin a fork in there, and papers are flicked out. Reload if needed. Bristle brush one time on each side, and it's scrupulously clean. If it's faster for the job at hand not to have to wash a cutting board and knife, then use the press. Then, back into the drawer.

Pic is how I break a vacuum seal before I unscrew a cap. Good unitasker.