/ck/ - Food & Cooking

not garlic I can mince a garlic clove faster than going to the fridge and then getting a spoon.

Depends on what you mean, I don't always feel like baking my own bread, curing my own bacon, or making my own mustard, but I don't buy prechopped vegetables that have lost half their flavor and gone to mush so I can save 30 seconds at the cutting board, no.

>>16899974
I buy prepared garlic. It looks like a tube of toothpaste

Besides canned beans, corn and frozen fruits for smoothies, never. Nearly all that shit premade is far worse than if you got it fresh and prepared it yourself.

>>16899974
It baffles me that anyone buys this shit. Even if you're too stupid or lazy to mince garlic yourself, you can still chuck a few cloves in a $3 garlic press and smash it in less time than it takes to open that jar and grab a spoon, and as a bonus the garlic won't smell and taste like rancid ass

>>16899982
no, you can’t you phony. it takes longer to peel it and mince it

No.

The only exceptions are beer, wine, certain vinegars, verjus, bread and mustard.

Everything else I buy prepared by farmers.

>>16900001

>crush with side of knife
>tear off the skin in one piece
>dice

It takes under 1 minute for two cloves of garlic.

>>16900005
Maybe he's afraid of knives?

Mayo

>>16899974
The only problem with this shit is that it just doesnt have much taste. That being said I hate mincing garlic so I just never use it.

tomato paste, ketchup, mustard, pickles, sugar, salt, peanut butter, molasses, gelatin, chicken powder, dried mushrooms, soy sauce, oyster sauce, worcestershire sauce, msg, vinegar, butter, flours...i think that gives you an idea. so yeah, lots.

I buy the pre-peeled garlic but mince it myself

>>16899999
checked
but also i did order one of those presses and tbdesu that shit doesn't even save me effort since i have to squeeze the everloving shit out of it to properly get the mince out and not immediately cleaning it means the remainder fuses with the press and won't come off. i just like to smash the clove with the flat side of my tenderizer and then just peel and chop now

>>16900005
does it take you a minute to open a jar?

>>16900058
Sounds like you bought a shit press famalam, either that or your garlic has been cross-bred with rocks.

I also prefer the smash n mince method, but in the event I don't feel like it because my knife would need to be cleaned off and I can't be arsed or something, I just grab the trusty Ikea press then throw it in the dishwasher.

>>16900063

Of course not. I'd rather have a fresher, superior quality product in my food though as opposed to that tasteless pre-chopped garlic.

>>16900058
The garlic ones kinda suck, but the larger potato ricers are great.

>>16900063
Not that guy but

>Walk to fridge, get jar of ass garlic
>Walk to drawer, get spoon
>Open jar
>Scoop out foul rancid imposter garlic
>Close jar
>Walk back to fridge, return the unholy grail
>Go back to cooking

I can grab my fresh garlic, smash it with my knife, and mince it without taking a single step from my prep area.

>>16900001
Also, you have to get the garlic and the knife. Which is basically equivalent to the actions of getting a spoon and going to the fridge. I guess he would theoretically have a fridge far away from his cooking area or something.

It's just a stupid brag, rather than just saying that it doesn't feel like it saves enough effort.

>>16900005

>tear off the skin in one piece

literally impossible

>>16900126
>Not having your garlic and your knife directly adjacent to wherever you prep
ngmi

>>16900131

>cut off "root" where it attaches to the bulb.
>squash
>grab from tip and pull off

50% of the time I slide it off in one piece like a used rubber

>>16900126
>not having to get a knife anyway
you only eat garlic? fucking nasty dude.

I use this stuff. I also use the same brand of ginger. I really cant tell much of a difference and fresh ginger is a pain

>>16900063
>does it take you a minute to open a jar?
You have no idea

>>16899974
I find it interesting how basically nobody had a problem with this stuff until suddenly everyone did.
The power of meme-mob and food-entertainment I guess.

>>16901577
everyone learned the technique to quickly make chopped garlic.

>>16900093
Post video proof
I prefer fresh garlic but jarred takes less than half the time, and that's being extremely >>16900074
generous

>>16901760
Didn't mean to tag the other innocent anon

Only ginger. I don't plan meals, I look in the fridge and pantry, then I freeball it. It's a pain in the ass removing a piece of ginger off an even bigger piece of ginger that is frozen and rock hard.

>>16901593
Anyone can easily slice/scrape a vanilla bean, but people still buy vanilla extract because food bloggers haven’t gotten around to comparing it to vanilla-vodka yet with clickable headlines/subheadings of
>You're spending WHAT on a few shots of vanilla booze?
>[Leave that for the bachelorette parties, and vanilla-like-a-pro with these easy steps!]

>>16900184

let the master teach you faggots how to cook. Jacque goes from a bulb of garlic to minced garlic in less than a minute an thirty and even shows you how to slice garlic with a veg peeler. Enjoy.

>>16902013
that's not "cooking"

>>16902022
it is if you cook with garlic.

>>16899974
I've tried minced garlic and minced ginger. Both tasted like shit and haven't bought similar products since.

>>16901760
Proof of what, the layout of my kitchen? No fuck off. I keep my knives and cutting board right by the stove and the garlic stays on the counter like a foot away. I have functional arms, so I can grab all of them without taking a step

>>16899974
Garlic yes. I tried buying fresh garlic cloves but I don't use garlic enough and they dry out or go moldy.

The jarred stuff last forever.

>>16899999
>garlic won't smell and taste like rancid ass
first it doesn't, and second... how do you know what rancid ass taste like?

>>16902084
Ask your mom, champ

>>16902092
she said it's because you eat homeless manass as a community service.

>>16902129
Well yeah but only to get the taste of her out

>>16902133
>well yeah...
Thank you for your service.

>>16902079
If you buy regular bulbs of garlic, they actually last for a few weeks or more, especially if you can manage to pull off only as much cloves as you need at a time.

>>16902203
yes, but I did not use them fast enough. so they went moldy. I only use garlic like once every 2 or 3 months.

>>16900157
I made garlic rice the other day. Rice, chicken stock, butter, and garlic in the rice machine. Didn't need my knife for anything but the garlic.

>buy a bunch of garlic bulbs
>separate the skin and get the cloves
>throw into a food processor with oil
>pulverize
>freeze mixture and use whenever you need
easy peasy

>>16900174
>Fresh ginger is a pain
No it's not dumbass, you don't need to peel it, just grate and boom done

>>16899982
>>16899982
Big fat phony

>>16903733
Even a big knob of ginger takes only 30 seconds max to peel. If that is too much for you and you'd rather get an inferior, tasteless product then it's pretty sad.

>>16900005
It takes you longer to get a spoon and get the jar of garlic than it takes you to get the garlic cloves, crush, dice, and then clean the chopping board?

>>16900174
>Fresh ginger is a pain

Yeah okay retard

>>16903842
yes, see webm in this thread.

>>16903842
Garlic in a jar is horrible. It has a stale garlic taste with mostly disgusting acid taste.
If you want to cook why not cook properly?

>>16903842
Why the fuck would I stop and clean the board after mincing garlic?

>>16904346
are you... are you eating the garlic straight out of the jar?

facepalm.jpg

>>16904377
If it tastes like shit from the jar why wouldn't it taste like shit in my dish?

>>16904377
Only vampires are unable to do this.
are you...are you the undead, anon?

>>16904382
anchovies taste like shit out of the can but its good as an ingredient.
Fish sauce tastes like shit out of the bottle but its good as an ingredient.
learn what heat does and flavor profiles.

>>16904385
Anon is unnamed.

>>16904402
Both of those are prepared just for their taste. Minced garlic in a jar has horrible but bland taste compared to fresh garlic.
>flavor profile
What flavor profile?

Just grate the blessed garlic.

>>16904447
no way, coach. Just smash it.

>>16899974
I used to be a garlic snob for some reason but this is so much more convenient

>>16904382
well since I have never eaten straight garlic ever. I have no idea.

>>16899974
I like this garlic for some dishes. Others not so much. I don't use it as a replacement for fresh garlic, it's its own thing.