Garlic, How And What To Use

[yakima]

I would like to find a "deep dive" on garlic. I can buy fresh heads, peeled cloves, granulated like at Costco, powder. and paste in a tube. When to use what? To roast or boil cloves? When to slice, dice, mince, smash, or press? Add it in early or late?

This document probably exists. and I have just not found it. The Science of Garlic, Meathead, would be a good start for further treatment.

Thanks, in advance, to the collective.

[Mosca]

A Master Class in garlic. 45 minutes, but it’s free and the information will last a lifetime.

[RonB]

Thanks - very informative.

[Purc]

very good, thanks for sharing

[Andrrr]

That was a great video. It makes me want to do the same experiments

[mrteddyprincess]

Great video! Thanks for sharing.

B

[Mosca]

His results match my informal, untested usage. I use fresh garlic in as much as I can. I use granulated garlic in some things where it’s convenient, or where it needs to be spread throughout and isn’t getting cooked (like quick guacamole), or when I taste a dish at the end and it needs more garlic. I have some pre-peeled garlic in the freezer, but never use it; and I stopped using jarred garlic years ago. I might get some minced garlic, though.

I used to only press my garlic, but now sometimes I mince or slice it. I can’t remember ever using whole cloves, except when making a confit or baking an entire head.

I used to leave it out on the counter, along with the onions etc, but right after watching the video I got a container, put my garlic in it (I have close to a dozen heads of garlic right now, it’s $3/1 at the Farmer’s Market), and put the container in the spice cabinet.