/ck/ - Food & Cooking

[Anonymous No.6853228]

ITT: instant tells that let you know someone is not a good cook

I'll start with an easy one we've all seen before.

[Anonymous No.6853231]

>>6853228

what's wrong with garlic powder

[Anonymous No.6853232]

>>6853231
what's wrong with your eyes

[Anonymous No.6853234]

Fuck you, I hate mincing garlic.

[Anonymous No.6853236]

>>6853228
Nothing wrong with minced garlic for home cooks...they may just use a lot...
>ITT OP doesn't cook.

[Anonymous No.6853238]

>>6853228
When they use non-stick spray like pam

[hovel No.6853239]

tfw just picked this up yesterdai

[Anonymous No.6853240]

A telltale sign is when they use store bought stuff instead of creating the universe from a singularity using sheer force of will

Like it's even hard to create self-replicating life forms that are good to eat within that universe's own frame of reference

It's not like anyone expects deliciousness on a cross-dimensional level

[Anonymous No.6853241]

>>6853228
It's horrific.

They put something acidic, or vinegar, in it to preserve the garlic. There's no garlic taste or smell left. Only acidic metallic battery flavor remains. The texture is rubbery.

I used one tea spoon, ruined the entire sauce I was making, threw the rest out. The next day I ordered a mortar and pestle online.

[Anonymous No.6853257]

>>6853241
>didnt even attempt to rinse out garlic...

[Anonymous No.6853258]

>>6853241
are you a fucking alchemist or something

[Anonymous No.6853264]

>>6853231
That's not garlic powder. Garlic powder is useful for stuff like seasoning peanuts and garde-manger stuff that requires not adding humidity.

>>6853234
>>6853236
Just crush the garlic with a spice grinder or some tool if you need to use a lot of garlic.

[Anonymous No.6853267]

>>6853264
>spice grinder
The word i was thinking of is mortar and pestle.

[Anonymous No.6853268]

>>6853228
I use fresh but I always keep a small bottle of the minced stuff in case I'm feeling lazy.

[Anonymous No.6853284]

What's the best ez mode way to peel garlic? I usually just twist them and the skin comes off no problem. But my grocery store was out of normal garlic and I have this purple skinned stuff with giant cloves that is hard to peel unless I crush them with my palm first.

[hovel No.6853294]

>>6853284
i have some of that purple garlic from a friend too. whats the difference with it?

[Anonymous No.6853298]

>>6853284
>cut the part that connects the piece of garlic to the whole thing
>crush it under your cook's knife
>pull the skill by the butt part (the end that doesn't connect to the whole bunch of garlic) after crushing it
>cut it brunoise or put it into a mortar to crush it into a paste.
sorry for not knowing the correct terminology for garlic parts and if i sound confusing. Not a native speaker.

[Anonymous No.6853299]

>>6853294
According to my parents, the purple ones are more harsh in term of garlic taste. Kind of like comparing young garlic to old ones, with purple being young and fresh and thus more strong in flavor.

Not sure if I agree.

[Anonymous No.6853302]

I bet you don't even make your own flour, you fucking peasants.

[Anonymous No.6853308]

>>6853298
I know crushing works, but I like perfect slivers of garlic for some things and was hoping there was a way that didn't crush the clove.

[Anonymous No.6853321]

>>6853308
Well the faster way of peeling the clove without crushing it that i found out is by using a small vegetable knife to pierce between the skin and the part that you cut off (the part of the clove that connects to the whole garlic thing) and try to peel it through the flatter sides of the clove.

[Anonymous No.6853342]

>>6853257
Your supposed to rinse jar garlic?

[Anonymous No.6853357]

>>6853267
It's a molcajete, cabron.

[Anonymous No.6853373]

>>6853302
>wow look at me I create all the flour I use by hand using all home grown and cultivated wheat aren't I so unique
Fuck off, literally everyone makes their own flour except for children. Stop making things up so you can feel superior.

[Anonymous No.6853376]

Another tell is metal spatulas on non stick pans. Scrape scrape scrape

[Anonymous No.6853391]

>>6853308
There is a method that works with many garlic cloves, like a whole head.
Put them detached from one another in a metal bowl, cover with another bowl, and shake like a maniac.
https://www.youtube.com/watch?v=p0Bnl0zB8kU

[Anonymous No.6853406]

>>6853267
Why not just use a garlic press?

[Anonymous No.6853409]

>>6853241

What about the one that comes in olive oil?

[Anonymous No.6853418]

>>6853236
There's plenty wrong.
It means they're not adventurous enough to buy a fresh vegetable that barely ever goes off and that cuts like butter.

Never seen this before but it's clearly heinous.

[Anonymous No.6853419]

>>6853258
He gets his power from this sinister green substance that I think is called "vejj."

[Anonymous No.6853490]

>nothing but a serrated paring knife
>glass chopping board
>low cal "oil" spray
>microwave rice
>pre-grated cheese
>ground pepper

[Anonymous No.6853495]

my ex gf used to make tuna pasta this way:

1. boil pasta
2. empty can of tuna in saucepan at medium heat
3. pour milk into tuna
4. toss with pasta once finished boiling
wa la

[Anonymous No.6853496]

>>6853490
Those oil sprays are pretty useful though, especially for baking

[Anonymous No.6853497]

>>6853228
Mincing garlic was like the first thing I learned how to do, I just hate buying a whole bulb, using like 4 cloves, and the rest going bad by the time I need to use it again.

[Anonymous No.6853500]

>>6853373
>literally everyone makes their own flour
Are you an old female goat farmer in eastern Europe?

[Anonymous No.6853502]

>>6853497
wtf do you cook on the reg that doesn't require garlic?

[Anonymous No.6853503]

>>6853490
Pre grated cheese is fine as long as it isn't kraft

[Anonymous No.6853504]

>>6853503
No it absolutely isn't.

[Anonymous No.6853512]

>>6853490
>>ground pepper

Do you guys use a spice grinder or a mortar and pestle for grinding pepper when you need to measure a specific amount?

[Anonymous No.6853514]

>>6853504
Where do you live that doesn't have good pre grated cheese?

[Anonymous No.6853516]

>>6853502
I usually just eat a salad or sandwich for lunch, even if I was eating something with garlic every night (I usually am) as a single guy who doesn't eat very much I just don't go through it fast enough.

[Anonymous No.6853518]

>>6853514
England, m8. Where buying some industrially mass produced cheese dust would be fucking stupid with the quality of the real cheese available here.

[Anonymous No.6853520]

>>6853376
fish spatulas avoids most of the damage. Plus metal doesn't absorb flaavor like plastic do

[Anonymous No.6853524]

>>6853518
>cheese dust
What...

I used to work at a store that pregrated real parmesan to order.

[Anonymous No.6853527]

>>6853524
And then what? It goes stale and unpalatable within a day? Or you actually packaged it on site with a protective atmosphere?

[Anonymous No.6853528]

>>6853490

>ground pepper

unless your preground has sat on a shelf for 2 years, grinding it right there tastes exactly the same you're being fooled because you can smell it

[Anonymous No.6853531]

>>6853528
Smell is the majority of taste

[Anonymous No.6853535]

>>6853527
>within a day
You buy it to use that day...

You buy a block to grate yourself.

[Anonymous No.6853538]

>>6853528
Peppercorns are useful in themselves.

[Anonymous No.6853540]

>>6853528
no

pepper is one of the most volatile spices and pre ground tastes of almost nothing compared to fresh ground, if you honestly believe what you posted you deserve to die

You get most flavor out of a few twists of fresh ground pepper than you get in a half cup of pre ground shit

[Anonymous No.6853541]

>>6853373
>literally everyone makes their own flour except for children.

[Anonymous No.6853582]

>>6853512
Pretty much. But you reminded me of a related one.

>measuring specific amounts of salt

[Anonymous No.6853602]

>>6853512
peugeot pepper grinder

their cars may suck, but they seriously know pepper grinders

[Anonymous No.6853774]

>>6853228
I use the stuff that comes in a sort of icecube tray that you can keep in the freezer - no preservatives.
Interestingly a lot of Indian families I know, who use a fuckton of garlic in cooking, buy their garlic in bulk and make their own puree and freeze it. Mainly for convenience and because raw garlic really makes your fingers stink.

[Anonymous No.6853843]

using a serrated knife for anything but bread

[Anonymous No.6853851]

>>6853843
I use them on tomatoes. U mad?

[Anonymous No.6853883]

>>6853851
no because I don't know you so why would I be upset with you incompetence

[Anonymous No.6854026]

>>6853294

those look like testes

[Anonymous No.6854062]

>>6853240
half kek for (you)

[Anonymous No.6854072]

>>6853299

That's absolute bullshit, spanish garlic(purple garlic) is FAR less harsh than white garlic. It is far more forgiving when cooking it. It's hard to under cook and over cook. Don't listen to your awful awful parents.

[Anonymous No.6854115]

>>6854072
The opposite is true, actually.

[Anonymous No.6854192]

>>6853228
Fuck you I use a shitload of garlic and I hate how much time it takes to mince that shit. Preminced in either olive oil or water is perfectly acceptable. It's not like I'm using garlic powder or dehydrated garlic.

Plus it's way cheaper

[Anonymous No.6854199]

>>6854192
>Plus it's way cheaper

And why do you think that is?

[Anonymous No.6854208]

>>6853241
All the minced garlic I buy comes in olive oil or water. sounds like you fucked up and didn't read the label. You probably got pickled garlic

[Anonymous No.6854221]

>>6854192
>I use a shitload of garlic
AKA: "my food and cooking sucks so I need to mask it behind tons of shitty, pre-minced garlic"

[Anonymous No.6854229]

>>6854192
>I hate how much time it takes to mince that shit.
So slice it thin then cut the slices up into little bits. Even if you're not great at knifework, you should be able to do that in hardly any time at all.

[Anonymous No.6854231]

>>6854208
Pickled garlic is fucking amazing though. I can eat that shit as is. I doubt he'd think it was disgusting.

[Anonymous No.6854232]

minced garlic lasts longer, and it literally tastes the same if you're not buying it from dollar general.

[Anonymous No.6854233]

>>6854221

[Anonymous No.6854239]

>>6854231
It's not great as a replacement for regular garlic in sauces and stuff. If he was thinking it was regular garlic and put it in a sauce he'd probably be unpleasantly surprised.

[Anonymous No.6854240]

>>6853376

Pepin does this.

http://www.youtube.com/watch?v=s10etP1p2bU

[Anonymous No.6854241]

>>6854233
>tumblr
man the harpoons

[Anonymous No.6854244]

>>6853357
You are a fucking dumbass

[Anonymous No.6854245]

>We use garlic paste and minced garlic in dishes where we want a strong garlic flavor permeating the dish. The small little pieces will also dissolve into the other ingredients over long cooking, leaving sauces smooth and evenly seasoned.

>Whole garlic is at the other end of the spectrum. Since the sulfur compounds are never forcefully released, whole garlic will simply add a subtle and slightly sweet garlic flavor to dishes. Crushing the cloves releases a little of the sulfur, making the garlic flavor a little stronger. Roughly chopped garlic dials up the flavor yet again.

So basically, faggots who bitch about minced can't handle strong garlic flavor.

[Anonymous No.6854271]

>>6854245
Whoosh.

[Anonymous No.6854310]

>>6853298
This is exactly what I do

>>6853308
When I want slivers of garlic, I skip the crushing part. It takes some practice and its effectiveness depends on the kind of garlic I buy, but when it works it's like the stars align and everything works in my favor.

[Anonymous No.6854384]

If a girl likes garlic she definitely swallows fyi sportsfans.

[Anonymous No.6854403]

>>6854115

here, dipshit.

>White garlic is widely available, whereas, purple garlic is less prevalent. Softneck garlic is always white in color, much easier to grow and are hardier compared to hardneck garlic. These white species are more conducive to travel and shipping. White garlic tends to have a very powerful flavor and scent. Often, white garlic has more cloves than purple garlic. Hardneck garlic has a milder taste and odor. Purple Garlic cannot be stored for long periods like white garlic. However, hardneck garlic retains their sweet aroma even after cooking. Generally, purple garlic has fewer cloves than white garlic.

white garlic can get bitter in a second, spanish is always easy to use, mild and doesn't contain a bunch of volatiles that taste like shit if either undercooked or overcooked.

[Anonymous No.6854417]

>>6853240
my neegah

[Anonymous No.6854539]

>>6853406
Because it's a unitasker?

[Anonymous No.6854542]

>>6854539
So?

[Anonymous No.6854547]

>>6854208
They add citric acid as a preservative

[Anonymous No.6854556]

>>6854240
He's not a sissy. :)

[Anonymous No.6854561]

>>6854240
>I like it a bit wet
Mission accomplished.

[Anonymous No.6854580]

There are very few things I'm afraid of regarding bacteria, bulk minced garlic is definitely one of them.

[Anonymous No.6854586]

All this confusion and debate on the easiest way to prepare garlic on a cooking forum is bizarre.


How to peel: Hold the garlic lengthwise between your thumb and forefinger, squeeze gently until the bulb squishes slightly. The peel then pops right off.

If you want ground/crushed garlic, mortar and pestle is a waste of time. Use a small flat cheese grater like pic related, it will mince the clove in 2-3 seconds.

With these two methods you can peel and prepare a clove of garlic in under 10 seconds. It's really not complex or hard at all. Use it right away, as garlic oxidizes very quickly.

[hovel No.6854589]

>>6854586
why not just buy the bottled version, rinse off the phosphoric acid and wala? hehe you got me

[Anonymous No.6854593]

>>6853512
I use a spice grinder and fill it with peppercorn. I put it on a folded piece of paper and use that to transport it to the proper measuring vessel.

[Anonymous No.6854607]

>>6854589
Because OP is right in that it never really tastes as good as it has when it's freshly crushed. Considering the time it takes to prepare a meal in general, 10 seconds for a fresh clove of garlic is pretty minimal.

Now if you like it from a bottle, go for it. But rinsing it seems like more work to me.

[Anonymous No.6854611]

>>6853512

I use an ultrasonic ring cleaner running at 40kHz to pulverize the pepper from the inside out. It turns the pepper into a large flaky dandruff like substance that maximizes pepperity in the final dish.

[Anonymous No.6854612]

>>6853540
this

[hovel No.6854615]

>>6854607
yeah youre right, its for non cooks who just want flavor whenever without having to worry about recent use by dates i guess

[Anonymous No.6854617]

>>6853528
>you're being fooled because you can smell it

hahaha the surest sign that someone knows fuckall about food.

[Anonymous No.6854627]

>>6853373

[Anonymous No.6854628]

>>6854586
This really. Although I kinda want to try one of those flat abrasive graters without holes to see if they're qualitatively different.

[hovel No.6854642]

black pepper kernals must have a tiny bit of moisture compared to pre ground right? if so i would say that does in fact make a huge difference. if not i suck dicks

[Anonymous No.6854649]

>>6854642
ur right though. Also volatile oils which become denatured in the presence of air. So breaking the kernels if you're not gonna use them wastes the flavor of the oils and the medicinal quality which comes with them.

[hovel No.6854678]

>>6854649
thats what i thought. i have an herb garden with everything on the shelves at the supermarket, in hanging baskets with drippers, just because fuck why not. and when i walk through i can grab the branches and leaves and put it to my nose to smell it, and it is so much there. im gonna teach the world to smell their fingers

[Anonymous No.6854688]

>>6854678

Stop pawing your plants, many of them are thigmotropic.

[hovel No.6854689]

>>6854688
>thigmotropic.
ass i only do that to my kiwi and luffa

and my trumper horn, clematis and pasifloras..

quit triggering me shitlord

[Anonymous No.6854729]

>>6854615
But a bulb of garlic is dirt cheap and will keep for months in the fridge...

>>6854628
In my experience you loose a lot in the nooks of them and the result is no better. A simple small grater just works so quickly and well.

[hovel No.6854754]

>>6854729
i know i know heh, i keep both, i just like to tAKE PICS ..BITCH. sorry

i might be kinda normal. i have a bottled garlic and some cloves in the pantry.

i bet most people tonight have neither

pics or it didnt happen

[Anonymous No.6855260]

>>6853240
more of a paraphrase than a quote but : "to make an apple pie from scratch, one must first create the universe" - Carl "Fucking" Sagan

[Anonymous No.6855325]

>>6853774
I hate the weird feeling on my hands after cutting it up. It's not sticky..it's just..weird feeling.

[Anonymous No.6855391]

>>6855325
I actually don't mind the smell of garlic on the fingers but it definitely is hard to get rid of.

[Anonymous No.6855446]

>>6854542
/ck/ have some autistic reaction to the idea of a single tool being useful at a single task. It'd be like if /diy/ cried every time they saw a claw hammer.

[Anonymous No.6855458]

When I used to work at the restaurant we'd get pretty much the same container full of peeled, individual garlic cloves, which we'd just throw in the robo-coup as needed.

There was nothing wrong with that. Is pre-minced garlic that different (honestly never even tried it, simply due to the mark-up).

[Anonymous No.6855647]

>>6855391

if you have a steel sink, rub your hands on the metal while washing. it's won't get rid of all the smell, but it does take most of it off.

or, use a grit soap, like mechanics use.

[Anonymous No.6855653]

>>6854754
I've used bottled garlic before, and it wasn't awful. But it wasn't as good as it is when it's fresh so I don't see a point using it.

[Anonymous No.6855658]

>>6855647
>or, use a grit soap, like mechanics use.

we used to call that shit Agent Orange.

[Anonymous No.6855888]

>>6855391
>>6855647
I just use the flat of my knife.

[Anonymous No.6855916]

>>6855647
This.

My mother didn't believe me when I told her about stainless steel getting rid of the garlic smell. She thinks it's wizardry. It works really well, better than soap does. But use some soap too.

[Anonymous No.6856237]

>>6853239
>OP pic is minced
>Yours is chopped

[Anonymous No.6856276]

>>6853495

[Anonymous No.6856287]

>>6853541
>>6853373
I make my own oat flour but it's just because I'm trying to save money and it's really easy.

>buy 2lbs of old fashion oats for $1
>put up to 2C into food processor
>process for 5-10 minutes
>Put in air tight container
>Repeat when low

It's that simple.

[Anonymous No.6856299]

>>6855658
we used to call it monkey brains

[Anonymous No.6856326]

>>6853228
I agree with this

[Anonymous No.6856344]

>>6853373

[Anonymous No.6856348]

>>6856287
Sounds difficult. How do you build a "food processor"

[Anonymous No.6856360]

>>6856348
You make a flour mill with rocks. Using a food processor is for hipsters.

[Anonymous No.6856361]

>>6856344

actually made me jump

[Anonymous No.6856372]

>>6856360
How do I make my own rocks?

[Anonymous No.6856378]

>>6856372
Make many layers of sediments and bury them thousands of feet under the ground for several million years.

[Anonymous No.6856398]

>>6853490
>inability to use more than 5 spices or seasonings
>store bought (ex. WalMart, Macy's) knife set
>only uses one oil for everything

[Anonymous No.6856455]

>>6856398
>store bought (ex. WalMart, Macy's) knife set

Lel, ikr?
>not digging up your own iron ore
>not smelting your own iron
>not forging your own steel knives

[Anonymous No.6858605]

>>6856378
What's your favourite brand of craft rock? I need some artisanal flint to cut my bacon off a wild boar.

[Anonymous No.6858624]

>>6853490
>ground pepper
oh look, nigga wants to bring out a pestle and mortar to grind some fresh peppercorns like some fucking alchemist. Weeeeeee

[Anonymous No.6858643]

>>6858624
Please tell me you're pretending to be retarded.

[Anonymous No.6858814]

>>6858624

..do you actually mean apothecary?

[Anonymous No.6858829]

>>6853228
> it's not the organic kind in olive oil

I get what you're saying OP

[Anonymous No.6858854]

>>6853376
>had pretty decent non stick pan
>stupid arse flatmate managed to burn something onto it so badly that it wouldn't soak/wash off
>so she scrapes at it with a steak knife.
>a steak knife.

[Anonymous No.6858860]

>>6853490
>>nothing but a serrated paring knife
>>glass chopping board

I know someone with exactly these, she wanted to make pumpkin soup with me one day
>walked back into the room to the sound of frustration and swearing
>she was trying to hack a pumpkin with a bread knife
>fucking sawing at it, the teeth couldn't even get a good grip because she was immediately trying to cut fast to the knife is just flying all over the place

[Anonymous No.6858870]

>>6854539
The hell it is, you can make Play Dough skeddi with those

[Anonymous No.6858903]

>>6853308
I slice both ends of the clove 3/4 way through 1-2 mm on each side. Grab the lower end of the clove and snap the bit you sliced, then snap the other end off. Should fracture the skin and let the garlic out cleanly and easily.

[Anonymous No.6858909]

>>6853228
fuck off dry minced garlic goes great as a bagel topping

[Anonymous No.6859020]

>>6853238
What about waffles

[Anonymous No.6859049]

>>6855446
So true. I've never seen the problem with owning a utensil for one specific job.
I mean, I only use my masher for mashing potatoes but I'm not going to fucking throw it out am I.

[Anonymous No.6859064]

>>6853308

if you want perfect slivers, soak them.

[Anonymous No.6859211]

>>6858860
Christ. It's amazing people don't kill themselves more often.

[Anonymous No.6859252]

>>6858814
No, I think he's expecting to turn pepper into GOLD.

[Anonymous No.6859257]

>>6858903
You can do the same thing without cutting, by just squeezing the clove a little. Skin pops right off with no problem. This also works for >>6853308

[Anonymous No.6859357]

>wanted to make a salad with baby corn
>never tried canned, but I assumed they would taste like the non-canned ones.
>get home all excited
>drain them, dice them, put on salad
>mfw finally tasting them

[Anonymous No.6859372]

>>6853391
This method does not work at all unless you have really old, dry garlic.
>>6853308
Whack it just right with your knife and you don't damage the clove at all.

[Anonymous No.6859376]

>>6859049
You can use a sturdy fork (to lightly mash) or an electric beater (to thoroughly mash).

[Anonymous No.6859406]

>>6859372
>Whack it just right with your knife

Why not just squeeze with your fingers for the same effect but more control?

[Anonymous No.6859432]

>>6853228
>fat free

[Anonymous No.6859455]

>>6859406
It's just the way I like to do it, but whatever way works better for you.

[Anonymous No.6859492]

>>6859432
heh, inb4 low carb water

[Anonymous No.6859502]

Here it is, the end-all-be-all sign of a cooking pleb.

[Anonymous No.6859551]

>>6854240
Fucking beautiful.

[Anonymous No.6859580]

>>6859502
What's bad about those? Assuming you get a package that's fresh you get a decent mix of various greens without having to buy them separately. Greens go bad so quickly that I prefer to buy them like that than have half a head of lettuce left over that will start to wilt by tomorrow.

[Anonymous No.6859621]

>>6859580
>Not growing them yourself

[Anonymous No.6859694]

>>6853376
Why do women pretend to enjoy cooking? They seem to be the only ones doing this shit.

[Anonymous No.6859757]

>>6859357
Canned baby corns are for stir frys and stir frys only

[Anonymous No.6859771]

>>6859502
I don't have a salad spinner

[Anonymous No.6859784]

>>6859771
What does that have to do with anything?

[Anonymous No.6859804]

>>6853284
I smash it with the knife, peel off the crispy part then chop and smash to my liking. I love mincing garlic.

[Anonymous No.6859854]

>>6858605

Kekimus maximus

[Anonymous No.6860080]

My roommate always prided himself on being a good cook, but he made spaghetti with this shit.

Seems lazy to me.

[Anonymous No.6860091]

[Anonymous No.6860147]

>>6860080
>Old World Style
What is this, fallout 3?

[Anonymous No.6860157]

>>6860147
Just like your pre-apocalyptic grandma would make

[Anonymous No.6860182]

>>6860080
Newmans' Vodka is hte only canned sauce worth using.

[Anonymous No.6860208]

>>6860091

[Anonymous No.6860214]

>>6853228
>tfw no garlic press

[Anonymous No.6860218]

>>6859694

shut the fuck up

[Anonymous No.6860250]

>>6853228
Restaurants use this all the time or they buy tubs of garlic and then throw it in a robo and put the minced garlic back in the tub. You think they are chopping fresh garlic to order?

>>6853238
Restaurants also use this stuff all the times. Its just aerosolized oil and there is nothing wrong with it.

[Anonymous No.6860271]

>>6860250

>Restaurants use this all the time or they buy tubs of garlic and then throw it in a robo and put the minced garlic back in the tub.

not good ones

>Its just aerosolized oil and there is nothing wrong with it.

using it to fry is retarded though

[Anonymous No.6860278]

>>6860208
get fucked, beetus beaner

[Anonymous No.6860299]

>>6860271
Yes good ones you're kidding yourself if you think they mince garlic to order and who the fuck fries food with pan spray? You'd need several cans.

[Anonymous No.6860326]

>People who use ONLY olive oil to cook

[Anonymous No.6860330]

>>6860250
>they buy tubs of garlic and then throw it in a robo and put the minced garlic back in the tub.
This is what my restaurant does, but we use a clean tub.

[Anonymous No.6860331]

>>6860299

i'm not kidding myself, i've worked in good restaurants and they don't want to cook with oxidised shitty stale garlic.

>who the fuck fries food with pan spray?

idiots, that's the point. you use it to put nonstick surfaces on shit not to use as a cooking medium, it all runs together when you heat it anyway and there's a minimum quantity necessary for it to be effective.

[Anonymous No.6860343]

>>6860250
There's a big difference between buying that stuff commercially prepared (minced weeks ago) vs. mincing it before service in a food pro.

[Anonymous No.6860362]

>>6860331
I've worked in restaurants my whole live in four different countries. I don't think any of them minced garlic to order.

[Anonymous No.6860366]

>>6860250
Good restaurants also go through about eight pounds of butter a day, but if you saw that happen in someone's house it sure as shit wouldn't be evidence of them being a good cook.

[Anonymous No.6860492]

>>6860362

every (good) restaurant i've worked in has had garlic ready peeled in a small hotel pan but not a big mulch of pre-minced garlic, garlic goes shitty so fucking fast dude.

[Anonymous No.6860529]

>>6853228
garlic salt

[Anonymous No.6860837]

Anybody had black garlic, smoked garlic, or elephant garlic?

Is there more to life than regular white garlic or is it just goat?

[Anonymous No.6860862]

>>6860837

they're all great and you should try them all especially black garlic, which is very transformed from regular garlic. simultaneously less harsh and more distinctive.

[Anonymous No.6860876]

>>6860862
I was hoping it would be something good, and not just a garbage variety.

I'm definitely going to get some.

[Anonymous No.6861463]

>>6853228
>open the fridge
>nothing but take out and deli meat

[Anonymous No.6861613]

>>6853376
non stick pans are garbage anyways

[Anonymous No.6861633]

>>6860091
This is one I never understand.
1. boil water
2. add soy sauce and carrot skins (maybe garlic and ginger)
3. remove carrot skins (and garlic/gionger)
4. add sugar (maybe corn starch)
Done.
Great teriyaki for pennies.

[Anonymous No.6861636]

>>6860326
These people are the worst

[Anonymous No.6861649]

>>6860326
>sibling uses three cups of my expensive olive oil to deep fry five mozzarella sticks
>pours hot oil down the drain

[Anonymous No.6861698]

>>6859357
>I don't mind the taste of straight from the can baby corn

[Anonymous No.6861734]

>>6861633
where do you live where this is acceptable as teriyaki sauce?

[Anonymous No.6861743]

>>6853294
That is called a shallot, friend.

[Anonymous No.6861752]

>>6853228

I completely disagree with you OP, pre-minced garlic has its uses and applications. Same with garlic powder, garlic salt, and dried garlic.

A part of being a good cook is also knowing your audience or the purpose of what you are making. If you are making something simple for an unsophisticated audience, using things that are convenient in bulk makes sense-- not all cooking is done to make the best dish possible, sometimes you are cooking to fill a utilitarian need (i.e. I have to feed 50ish college aged guests at an event).

Mincing garlic by hand every time can get extremely obnoxious. A good cook doesn't give the highest level of ingredients and preparation to every meal-- they make what is fitting for the audience and what they desire to make for them.

[Anonymous No.6861766]

>>6853239

gateway still exists? and makes computers??

[Anonymous No.6861833]

>>6860080
tastes like taste as well

[Borneo No.6861966]

>>6853774
>buy their garlic in bulk and make their own puree and freeze it
fuck i gotta do that
love the garlic smell on my hands though

[Anonymous No.6862146]

>>6861766
Mayhaps he's a timetraveler

[Anonymous No.6862207]

Does freezing garlic have any benefits? An old Italian neighbor of ours used to do it, and her food tasted great. Said she'd been doing it for years.

[Anonymous No.6862282]

>>6853418
peeling garlic is tedious and mincing it properly/evenly even moreso, especially for someone with average home-cook knife skills.

[Anonymous No.6862538]

>>6861633
This is good, I'm actually not sure if it's bait or not.

[Anonymous No.6862559]

>>6853228
I use both. like most people, I don't always have time to do decent meal prep. Only thing wrong with minced garlic is how i've seen it used.

[Anonymous No.6862586]

>>6858624
I do this every time. it takes like 30 seconds.

[Anonymous No.6862599]

>>6858624
For real?

[Anonymous No.6862611]

Pre-minced store-bought garlic is only acceptable for use in soup.
For everything else, I only use locally grown organic or bio-dynamic garlic. Never use Chinese grown garlic, even if it is dirt cheap.

[Anonymous No.6862629]

>>6853228
When the post on /ck/ as a general rule.
>I'm a lousy cook but I can afford to eat out a lot.

[Anonymous No.6862673]

>>6861752
>Mincing garlic by hand every time can get extremely obnoxious.

This very thread has explained that mincing garlic done right can be very quick and easy and the taste difference between fresh and preserved, jarred garlic is quite significant.

If ten seconds to peel and mince a clove of garlic is too long, why are you bothering to cook in the first place?

>A good cook doesn't give the highest level of ingredients and preparation to every meal

This I just disagree with fundamentally. If I don't want to eat poor tasting garlic, I absolutely don't want to serve it to other people. Even if they are "unsophisticated" I still want to make them the best food I can.

[Anonymous No.6862674]

>>6860250
>You think they are chopping fresh garlic to order?
Yes? We do that shit in my restaurant

One thing we do beforehand when it comes to garlic is preslicing with a mandolin into some olive oil, but that's just so it doesn't burn in the pan as fast and it enhances the garlic flavor in the oil for our pastas

We slice our garlic fresh every day tho

[Anonymous No.6862749]

>>6853241
in our kitchen (linecook here) we just blend our garlic and mix it with olive oil until further use.
So it`s kind of normal?
I don`t know why you would buy this shit premede. probably horridly overpriced.
And what you are writing about some acidic conservative and the "no oil" claim on the glass makes me suspect that this brand really, in fact, is shitty.
but preminced in oilve oil is fine.

[Anonymous No.6862758]

>>6862282
>peeling garlic is tedious and mincing it properly/evenly even moreso

Neither of those things are true if you're even semi competent in a kitchen.

[Anonymous No.6862765]

>>6853418
Consider that some meals don't need absolutely fresh garlic to create the taste desired. I use it for soups or marinades.

[Anonymous No.6862771]

>>6862765

>Consider that some meals don't need absolutely fresh garlic to create the taste desired.

who decides that, you? old garlic tastes like shit. do some meals not suffer from having stuff that tastes like shit in them? no, all of them suffer. don't cook with stuff that tastes like shit.

>I use it for soups or marinades.

using it for soups is utterly retarded.

[Anonymous No.6862815]

>>6862765
But fresh garlic tastes so much better, keeps for ages and takes seconds to peel and mince. TO each their own, but I will always choose fresh over preserved.

[Anonymous No.6862871]

>>6853497
Dude break off however many you need at the store.

[Anonymous No.6862885]

>>6853228
I keep a small jar of this stuff for use as a condiment.

[Anonymous No.6862889]

>>6853373
>literally everyone makes their own flour

[Anonymous No.6862892]

>>6861613
Cast iron all the way

[Anonymous No.6862916]

You know what? Sometimes I just don't feel like spending all that much time in the kitchen. I do enjoy cooking and I do like to take my time to make some kickass elaborate meals, but sometimes I'm either busy, tired, lazy or I just don't want to be in the kitchen all that long, and some of this shit posted itt I've used and can't complain about. That doesn't necessarily mean I'm not a good cook, it just means sometimes I'm tired or lazy.
Convenience comes at a price, but I've seen much much worse things than pam or pre minced garlic in a jar. Like when my wife covers the bird in mrs dash and then puts it in a roasting pan 3/4 of the way submerged in water. I fucking hate that.

[Anonymous No.6862935]

>>6853228
They don't know how to tear off a piece of aluminum foil, plastic wrap, wax paper, etc.

[Anonymous No.6863217]

Use a regular goddamn chef's knive

[Anonymous No.6863284]

>>6853373
>literally everyone makes their own flower.

Yes indeed. I also forge my own metal tools and built my own house and cobble my own shoes

[Anonymous No.6864417]

>>6861734
>teriyaki sauce
>>6861633
>>6862538
Wait is this all teriyaki sauce is?

[Anonymous No.6865804]

>>6853241
If you get the organic version it tastes and smells better.

[Anonymous No.6865815]

>>6853228
>instant tells