/ck/ - Food & Cooking

>>15821560
Do you sleep in a pre-shit bed or do you shit it yourself

>>15821560
I make picrel.

>>15821602
dont do this it makes boutlism

>>15821594
does your mom pre-type your posts or do you do it yourself

>>15821602
Same.

Both, also I use powder and I grew garlic for several years.

>>15821560
It's already hard enough to get garlic flavor fresh, who buys these jars?

>>15821560
different flavor, and different application. by time it's canned it loses the 'bite' that fresh garlic gives, the acid or what ever is released and lost in the processing line. pre chopped is good for garlic bread, marinades, and on the fly pasta dishes.

I use jarred for some Indian dishes or when I'm completely out of time. Works well with fresh onion. Sometimes I will use a little fresh and jarred for a different flavor in a sauce. Fresh is almost always better.

>>15821594
I actually laughed. Good job.

>>15821602
>Peel cloves
That's literally the whole problem. Takes 10 seconds to slice, dice, mince, or grate the garlic. The peeling is the cancerous part. Doesn't justify buying bitter garlic in battery acid though.

>>15823802
https://www.youtube.com/watch?v=Dc7w_PGSt9Y

>>15823949
He taught me how to make the perfect soft boiled egg

>>15821602
this is how you make mustard gas, dont do it anons

>>15821560
Fresh. I can murder a fist of garlic in less time than it takes me to fuck with the lid of a sealed jar.

>>15821560
Garlic oil is best

>>15821897
cut it/grind it, and let it sit for a few minutes. You have to let the abuse really register in the mind of the mashed up garlic.

>>15823949
/thread

>>15821560
Both. I sometimes use the dried shit too because I can get it pretty cheap. Mostly I used pre-minced but if I'm making bolognese or something I will blend chopped tomato with garlic cloves.

>>15821560
I just performed cunnilingus on my little sister. She tasted amazing. So wet too. Whole face stinks like pussy so I rubbed it dry on my underwear.

>>15825362
Just eat some garlic to cover up the incest breath

>>15821560
I buy the minced stuff since I don't use enough garlic and the cloves start to grow or get moldy.

>>15821560
This shit is fucking vile and doesn’t even taste like garlic. Really, really nasty stuff. It takes barely 2 minutes to mince a clove. Don’t be a lazy fuck like ja/ck/. He swears by jarred garlic

>>15827487
2 minutes? Are you pulling it from the ground?

>>15821560
preminced garlic is a sin against god. hate that disgusting vin1gger shit they put in it

>>15827911
It needs to be acidulated to prevent things like botulism. You can pre-make your own with some salt and vinegar/citric acid, but you might as well just make pickled garlic at that point.

>>15827919
the point is i would only use fresh garlic, the flavor is far superior

>>15827928
but pickling is a good way to save garlic before it goes bad, if you have a few fists too many.

>>15821560
mince myself
because the old ladies who write recipes that come up on google told me that the enzymes that give garlic such a strong flavor start breaking down rapidly once minced, so you want to mince as close to possible to introducing it into your cooking. pre-minced would be for a different purpose. like used as a garnish or something.

those garlic press tools are pretty cool only because you don't have to peel them before you use it.. it's kind of magic desu

>>15828178
They're useful if you don't put the garlic right into the pot... or if you plan on using a lot of garlic. If you're just going to mash your garlic and let it sit for maximum pungency, it's two smacks with the side of a cleaver - one to loosen the skin (then it removes the garlic skin or else it gets it in its mouth again), and one to smash and smear the clove (usually with a little salt on the cutting board, but if it's a heavy enough cleaver or rough enough board, it's not necessary). If you're using a large knife instead of a cleaver, you may need to chop the garlic in order to mash it, but that can be done super quick. If you're just going to turn it into a paste anyway, there's no point in fretting over the finesse of your chopping - just go to town, and don't lose any fingers. All in all, with a bit of practice, you should be able to turn a clove of garlic into a smear of flavour paste in less time than it takes to properly clean a garlic press.

I get the giant jars from Costco, it's incredible for hummus and pasta dishes, marinades and such. I keep fresh on hand for things where you need brighter garlic or the look of fresh garlic, really does not matter when you get decent preminced

>>15821609
Just ferment it. The problem with garlic and botulism is putting a garlic clove in oil and letting it sit there.

>>15828794
fermented garlic is... an acquired taste. You also have to make sure that the salt and pH are right (or just pasteurize the shit out of it), or you still risk botulism and other foodborne illnesses.

>buy pre-peeled garlic
>use a small grater
EZ

>>15821560
i buy it just to spite you faggots

>>15821560
Just used that exact jar and dried Italian seasoning sautéing some asparagus tonight. Turned out great

Both. Both serve different needs with different meals.

I bought pre-minced once (not the same brand as OP), but was surprised at how sweet it was. I checked the ingredients and there was no sugar/sweetener present. I ended up throwing it out and have used fresh since then.

>>15828863
You can just grate unpeeled garlic...

>>15821602
How long does this keep for? Peeling and mincing garlic most nights shits me off, but if it only keeps for a few days

>>15821943
Allicin

>>15830284
I make enough to last me 10-15 days.

>>15827954
sure I dont mind pickled garlic but the stuff in the jars is definitely not pickled garlic

>>15831874
but it could/should be.

jus get garlic paste at the pajeet grocer