Which one

[Anonymous No.18806595]

[Anonymous No.18806614]

Left when possible.
Right for emergencies.

[Anonymous No.18806621]

>>18806595
I prefer toenails

[Anonymous No.18806624]

>>18806621
I prefer fingernails, personally.

[Anonymous No.18806633]

>>18806595
Fresh garlic for anything where I want actual garlic flavor, pre-minced if I just need a little bit of garlic to act as an emulsifier in a sauce but don't necessarily want it to taste too garlicy.

[Anonymous No.18806674]

>>18806595
Depends on application

[Anonymous No.18806687]

>>18806595
left, every chance i get

[Anonymous No.18806694]

>>18806595
right adds an underlying citric acid flavour to anything and it pisses me off

[Anonymous No.18806704]

>>18806595
Left, otherwise I don't use garlic.

[Anonymous No.18806708]

I don't mind using canned/jarred/dehydrated versions of a lot of things in certain situations when I think the difference in quality is negligible compared to the convenience, but there is no situation in which pre-minced garlic is acceptable. It always has a gross off-flavor, and I'd honestly leave garlic out rather than using that shit. I put it in the same category as liquid smoke, that fake lemon juice that comes in the plastic lemon shaped squeeze bottle, artificial vanilla, and fake maple syrup.

[Anonymous No.18806907]

>>18806595
Left, but roasted

[Anonymous No.18806923]

>>18806595
I always thought i disliked garlic as a pizza topping, but now i think itss actually just because restaurants use packaged garlic and it tastes like shit. Same thing for olives, i just dont like the shitty canned ones that bad restaurants use.

[Anonymous No.18806937]

Both

[Anonymous No.18807308]

>>18806624
>3X MORE THAN OUR 2 OZ SIZE
I hate the world I was born into

[Anonymous No.18807456]

>>18806614
This generally. It's weird how fresh and jarred taste so different but both are garlicky and tasty in their own ways.

[Anonymous No.18807473]

>>18806595
I bought a jar a pre-minced garlic before, and it just tasted like the preservative (vinegar in that case). I chucked it out after a couple of tries.

[Anonymous No.18807485]

>>18806708
Garlic oxidizes really quickly and takes on that putrid flavor. It's why this scene in the otherwise pretty great Goodfellas always pissed me off. They talk about him having all the time in the world in jail to slice garlic super thin with razor and that made the sauce so amazing because it dissolves. But in reality that would make just a bunch of oxidized nasty tasting garlic making the sauce taste like shit.

[Anonymous No.18807628]

>>18806595

[Anonymous No.18807703]

I have always used fresh garlic - but grated it on a micro-grater rather than dicing... works for me

[Anonymous No.18807735]

>>18807308
You can make your own, it's not hard: https://www.backtoourroots.net/how-to-make-homemade-dried-minced-onions/

[Anonymous No.18808184]

>>18807735
I both love and hate the internet these days for an entire article promising some secret technique they have for making dried onions at home and of course it boils down to "buy a dehyrator and use it as directed to dehydrate some onions".

[Anonymous No.18808214]

>>18808184
You don't need a dehydrator if you know how to make your oven do the same thing.

[Anonymous No.18808484]

>>18807735
My hate stems from how stupidly obvious the content of the text is. Bright yellow, all caps. Yeah, 6oz is indeed three times larger than 2oz. Thanks marketing. It's stupid and it works and I despise everything like it.

[Anonymous No.18809724]

>>18808214
lemme guess, an oven that's ACTUALLY GOOD would be more power efficient to use as a dehydrator than a purpose made one?

[Anonymous No.18809729]

>>18806595
I'd rather go without garlic than use the jar. And that's from someone who always at least doubles the garlic in recipes

[Anonymous No.18809731]

>>18809724
what are you even trying to say anon

[Anonymous No.18809736]

>>18809731
predicting that anons response to me asking "well wouldnt it cost less power to use a dehydrator than a fucking oven?" as i was expecting the retort to be "well if you used one that wasnt shit it would be XDDDDDD"

[Anonymous No.18809965]

>>18806708
Agree with all of this.

[Anonymous No.18809976]

>>18806595
Jarred garlic should be banned, plain and simple.

If you're too lazy to chuop garlic, use garlic powder or garlic flakes, but DON'T even THINK about using those jarred abominations.

[Anonymous No.18809987]

>>18809976
>having to clean garlic skin and cutting board everytime I drop something into the pan or slow cooker
kek no

[Anonymous No.18809991]

>>18809987
You can just add whole garlic cloves to your food and it'll give it flavor, or just halved.

[Anonymous No.18810787]

>>18809736
Just use the oven, goddamn. Why are you fretting over "muh cost" when you're gonna shell out however fucking much for a goddamn dehydrator.

[Anonymous No.18812787]

garlic paste

[Anonymous No.18814258]

Por moi, es

[Anonymous No.18814356]

>>18810787
because if the operating costs of the oven exceed that of the dehydrator, then itd be a waste of "muh money"

[Anonymous No.18814397]

>>18806595
Real garlic when I can, minced garlic NEVER because its garbage.
Buy real paste, you cant tell the difference between it and real cloves.

[Anonymous No.18814400]

>>18806708
Try tubes of fresh paste, I guarantee itll change your mind.

[Anonymous No.18814411]

I prefer fresh garlic. If I need a paste, I just mash it with some salt on the board, takes like 30s. Sometimes I prefer to use it more like a vegetable - larger surface area means less acrid char.

[Anonymous No.18814469]

>>18814258
>not McCormick
>ngmi

[Anonymous No.18814475]

>>18814469
pfft

[Anonymous No.18814478]

>>18814469
>>18814475
mmm, granulated

[Anonymous No.18815763]

>>18814469
>he doesn't buy at least the six pound jug
dyel

[Anonymous No.18815799]

Garlic should be stored in oil faggots complain about microrgasms that can kill you growing in it but they need to fuck off and stop pushing their perversions onto the people who want good sustainable food

[Anonymous No.18815925]

>>18815799
Words should be stored in sentences. Faggots complain about commas that can confuse you growing in them, but they need to fuck off and stop pushing their antigrammatik views onto the people who want good, sustainable English.

[Anonymous No.18816035]

>>18815925
No it is superior to have stream of consciousness writing people who can understand it understand the meaning and if it is lost over silly grammar then there was nothing to gain by reading it

[Anonymous No.18816052]

>>18816035
faggots in gravy the tool of syntax is also with words we should do what with garlic we do all in oil try to dissolve it and it sort out the mafia let

[Anonymous No.18816095]

>growing up mother did all the cooking
>never bought fresh garlic, always just had garlic powder and a jar of minced garlic that stayed in the fridge for probably months or a year at a time
>wonder why i never liked garlic

luckily she started to buy fresh after i told her but to this day she still doesnt even know how to mince it she just hold the knife and wildly stabs at it. realizing how shit your mom is at cooking is a sobering reality.

[Anonymous No.18816181]

>>18806708
Liquid smoke is just water with smoke infused. You're larping

[Anonymous No.18816193]

>>18816035
maybe if ur on adderall

[Anonymous No.18816245]

>>18816181
You can absolute get a mild version of liquid smoke by putting a container of water in a cold smoker, but the real deal's usually pyroligneous acid (basically the byproducts of making charcoal) dissolved in water - you'll never get that kind of concentration of smoke flavour by trying to dissolve smoke - as counterintuitive as that might seem.

[Anonymous No.18816288]

>>18806708
It's usually acidulated. Check the ingredients.

[Anonymous No.18816293]

garlic press and other gizmos make it so easy to use fresh garlic

[Anonymous No.18816427]

>>18816245
>but the real deal's usually pyroligneous acid (basically the byproducts of making charcoal) dissolved in water
Yes, and it tastes kind of gross. I can imagine situations where you're putting a few drops in a gallon of something to give it just the tiniest hint of smoke, but using it as a replacement for actually smoking something is always going to result in something nasty.

[Anonymous No.18816925]

>>18806595
Real garlic when making a proper recipe
Jarred stuff when I'm making a lazy single portion meal or dressing up leftovers/premade food.
That said I usually buy the tubes instead of jars, I just like them better as far as prepared garlic goes.

[Anonymous No.18816930]

Right one is botulinum toxin in progress. Don't trust cut up garlic in the fridge.

[Anonymous No.18817231]

>>18816245
Buy a brand that isn't shit, and use the directions properly and liquid smoke is just fine. Wright's is just water and smoke, nothing else.

[Anonymous No.18817285]

>>18817231
>Natural hickory smoke concentrate
>pyrolative distillation of hickory
>Single malt scotch

[Anonymous No.18817720]

>>18816925
>buy garlic paste
>open package
>it's actually garlic puree

[Anonymous No.18817837]

>>18806708
agreed it tastes NASTY
it's OK if you wanna make something kinda nasty, like nasty garlic bread

[Anonymous No.18817931]

>>18817837
>it's OK if you wanna make something kinda nasty
Nah, I disagree. I like good food, but I'm not above eating some nasty shit drunk after a long day. I made osso buco over the weekend, and then this morning I had a cold can of beefaroni with about a pint of vodka, a multivitamin, and half an adderall. I can also make really killer garlic bread from scratch, but I would never - NEVER - go through the effort of making garlic bread and then using minced garlic out of a jar. It's just a terrible product, and there's no context in which it's acceptable.

[Anonymous No.18817946]

>>18806595
Fresh usually, but I'll use frozen minced garlic or pureed in oil sometimes. Never those jars, the preservative is always far too prominent.

[Anonymous No.18818247]

>>18815763
>6 pounds

[Anonymous No.18819448]

>>18817720
HARD PASS

[Anonymous No.18819982]

>>18809724
why buy a dehydrator when the oven works as well?

[Anonymous No.18820073]

>>18819982
well are there dehydrators that do the same job as an oven in less time, or with less overall power cost? that's what i was trying to get at
generally i assume when there's a purpose-made device, it's either an over priced scam, or there are actually models of a device that may be more specific with its use, but do that one use better.

[Anonymous No.18820115]

Mincing garlic is such a pain in the ass but the difference between fresh and that jarred shit is too massive. One of these days I'll get the technique down. My mom told me Whole Foods will actually chop it fresh for you. Wonder who has the job of chopping them or if they have a machine

[Anonymous No.18820162]

>>18820115
use a reasonably large French or Japanese knife, or a cleaver. Smash the bastard(s) on a cutting board, pull the peel, put a little coarse salt on top, and grind it with the side of the knife. If you're using a heavy enough knife on a coarse enough board, you can do it in one or two swipes.

[Anonymous No.18820226]

>>18820115
>Mincing garlic is such a pain in the ass
god damnit man
>lay a garlic clove flat on your cutting board
>lay the flat of a wide bladed knife over the clove
>smack it gently to loosen the garlic skin
>remove garlic skin easily
>replace flat of knife on peeled garlic clove
>smack garlic clove hard to crush it
>chop crushed garlic a few times to finish mincing it
unless you were looking for perfect cubes of minced garlic at which point I'm asking "why"
this process allows you to mince garlic small enough to where you won't have big chunks of garlic in your recipe in about 10 seconds per clove
just don't cut yourself like a fucking moron

[Anonymous No.18820738]

Tear the bulbs off the clove.
Put them in a glass jar and screw on the lid
Shake vigorously
You now have peeled garlic

[Anonymous No.18820763]

>>18817285
My friend, I included a picture for a reason. It has the ingredients right there: water, smoke concentrate. That's all it is. Just use it sparingly. Most people say it's bad because they dump it on there and use it as a binder. That's like dumping an entire bottle of vanilla extract in your cake batter.

[Anonymous No.18820811]

Left, I can barely feel the right one when it’s shoved up my ass.

[Anonymous No.18820844]

>>18806708
Shit I use all of these... wtf is real vanilla, syrup, and liquid smoke? Are the lemon bottles not lemon juice? I never read the ingredients because it's shaped like a lemon so obviously it's just liquid lemon.

[Anonymous No.18820866]

>>18820763
What do you think smoke concentrate is?

[Anonymous No.18820904]

>>18820844
Real vanilla is split or perforated vanilla pods steeped in alcohol, usually some milder 40% spirit like white rum or vodka, but sometimes whiskey, brandy or everclear/alcool.
The lemon bottles are usually reconstituted from concentrate, usually with extra citric acid and sodium/calcium citrate to stabilize them.
Real maple syrup is sugar maple sap that's been boiled down to a syrup. I forget what the grades mean, but there's a thick and a thin one.
"Real liquid smoke" and liquid smoke are usually fairly similar. Some will use a single type of wood, like mesquite or hickory, and maintain a more consistent 700-ish F while burning the wood to cut down on more acrid compounds like creosote. Some just use a generic hardwood and try to keep between 650 and 750F. Either way, the wood gets burned in a sealed kiln, the smoke is basically alembic'd over to a second sealed vessel with water (sometimes with a small percentage of neutral grain spirit for better absorption) and allowed to condense and basically drip into it.

[Anonymous No.18820954]

>>18820904
Sorry, that top would would be real vanilla extract. Real vanilla's the scrapings from the pods, usually after extraction - but not always.

[Anonymous No.18820971]

>>18806621
>>18806624
aside from Ja/ck/ tier "cooks", who uses this desiccated crap?

[Anonymous No.18820982]

>>18806708
>liquid smoke
i use that sometimes
>fake lemon juice that comes in the plastic lemon shaped squeeze bottle
again, not seeing a problem
>artificial vanilla
perfectly acceptable for baking
>fake maple syrup.
I'm American. Luv my corn syrup, simple as.

[Anonymous No.18821067]

>>18820971
Every restaurant you've ever been to in your life as well as your whore mother.

[Anonymous No.18821095]

>>18821067
That's not jarred garlic, she just smells like that.

[Anonymous No.18821499]

>>18820115
Do you not have a garlic press? Literally just peel and squeeze.

[Anonymous No.18822167]

>>18821499
You don't even need to peel them - the press will pop the skins, usually makes cleanup a little bit easier.

[Anonymous No.18822190]

>>18806595
>>18806614
The right doesn't even taste like garlic. Why add some weird embalming fluid tasting thing instead of just leaving it out if you don't have garlic?

I would 100% use it too if it actually tasted like garlic, but it doesn't. I use jarred ginger all the time because it at least still tastes like ginger. Garlic I just use the powdered shit if I don't have fresh garlic.

[Anonymous No.18822219]

>>18822190
Stop drinking embalming fluid - especially if you think powdered garlic tastes any closer to fresh than the jarred shit.

[Anonymous No.18822573]

>>18806708
Liquid smoke is quite literally liquid smoke. Even better than if you actually smoked the meat because it doesn't have all the carcinogens. Though of course you are missing the amazing bark that some cuts develop. But a great option for cooks who only have an oven.
Idk what kind of fake lemon juice you're talking about because all of those are real lemon juice with preservatives. That's why it tastes off. But honestly unless lemon is the main flavor of your dish you can use it and it makes 0 difference.
Fake vanilla is fine, it's basically chemistry black magic to make a synthetic vanillin. Sometimes genetically engineered yeast that just produces vanillin. It does lose out on the depth of flavor that standard vanilla extract has, because there isn't the fermentation and drying process. But again unless you're making vanilla ice cream then the fake vanilla is fine.
Fake maple sucks cause it's just flavored corn syrup and really should just be labeled as such.

[Anonymous No.18822587]

>>18807485
best post
>>18806595
jarred garlic either tastes like nothing or terrible fuck you