Garlic, preferred forms

[yakima]

I like to eat garlic. I do not like to peel and process fresh cloves. Am now seeking guidance re which forms work well, with good flavor. Have read Meathead's article on garlic.
For years, used the big Costco jar of processed garlic in fluid. What is the Pit's opinion re peeled cloves in the bag, or garlic in a tube, or...

[texastweeter]

I peel my own cloves always

[Mosca]

I’ve used fresh, pre-peeled, jarred, powdered, dried, and granulated.

For me, fresh is worth the extra work. I peel it by smashing it, removing the papery part, and then either chopping it or using a garlic press; those rubber tube peeler things work pretty well, too. So does putting on nitrile gloves and rubbing it between your hands.

Second is granulated. For a lot of things, I can’t tell the difference: in quick guacamole, one avocado, a quarter of a lime’s worth of juice, and a dash of granulated garlic is perfect. If I’m making a sauce, or soup, or chili, and need more garlic, I reach for the granulated rather than adding more fresh.

Ethan Chlebowski did a great comparison of the different forms of garlic. It’s 45 minutes long; I watched it by casting it to my TV, it was easier that way. It was worth the entire investment in time (and confirmed what I’d already found out for myself).

[Donw]

jfmorris Basically yes. Granulated before pre-minced. He explains why pretty well.

[jfmorris]

Donw thanks. Now I just need to find a conversion table on how much granulated garlic equates to 1 clove of garlic in a recipe!

[LA Pork Butt]

jfmorris 1/8 teaspoon = 1 toe

[Clawbear57]

Always peel.

[Mosca]

ItsAllGoneToTheDogs Lol! He’s got a short of it, too:

https://youtube.com/shorts/LWqyLZw9CD8?si=_j4gqsGAM9BLb7V3

[ItsAllGoneToTheDogs]

long ones better

[Finster]

IAGTTD

That's what she said

[captainlee]

We always peel, it isn't a big deal to process it.

[surfdog]

+1 on the tube peelers…they make short work of peeling garlic. I don’t always use one, but they are indeed handy.

After peeling, I mash, mince, slice, or run it through my press. Fresh is my preferred option. That said, I have no problem with using granulated garlic…especially for things like rubs or other things that might lead to burnt garlic…which is a big no-no for me. As Mosca pointed out, it’s also great for things like guacamole or other dips & spreads. I find it tends to be a little less pungent/intense…so that might something to explore.

[DavidNorcross]

Grow and peel my own. No turning back on this one

[Finster]

I use it in all forms. mostly from a jar though.... so, sue me 😛

[Jfrosty27]

For me it’s all about me being a LAZY SOB. So it’s the jar for me. Nobody complains. 🤷♂️

[Michael_in_TX]

Botany has been around for over 2,400 years. One would think we'd have paperless natural garlic by now.

I went through a phase in which I was using the pre-minced stuff, but I've gone back to peeling (which I dislike doing) fresh garlic. The flavor and aroma are unmistakeable, especially as down here we have easy access to these large heads of garlic from Mexico.

Every once in awhile I'll do a recipe that requires a slew of garlic cloves. For that, I will usually buy the bulk peeled garlic, but never the pre-minced.

[bmillin]

I always have a bag of this in the fridge. Pretty handy when you want a bunch of garlic for a bagna calda or a big batch of salsa.

[jfmorris]

I've been tempted by these before, but since my wife doesn't really LIKE garlic, I am just using it in stir fries and in rubs (granulated), so would never use that bag before it spoiled...

[jfmorris]

My issue with fresh garlic is that I am only cooking for 2 most of the time these days, and my wife is NOT a garlic person. I have to temper how much I use in the recipes sometimes with her. So the minced in a jar has been my goto, as every time I bought fresh garlic, I ended up tossing most of it away as I used it too slowly.

Sounds like I need to make my new goto the big bottle of granulated garlic that I also keep in the pantry, mostly for use in rubs.

[acorgihouse]

Smashing and peeling is great. A cutting board, heavy knife, and hard fisted smash is so satisfying.

[surfdog]

And it’s fast. I remember being at a friends house…I took a couple of cloves, gave ‘em a whack with the side of my blade and minced it up. My friend looks at me and says, “What are you doing?” “I’m mincing the garlic like you asked. And I’m done before you could even find your press.” LOL

[jfmorris]

In case this helps someone else:

Garlic Conversions
1 clove garlic
or 1/2 tsp minced (jarred/pickled)
or 1/2 tsp garlic flakes (i.e. dried minced garlic)
or 1/4 tsp granulated garlic
or 1/8 tsp garlic powder
or 1/2 tsp garlic salt (which includes 3/8 tsp salt, so factor that in)

[Finster]

Except when making rubs, I never measure it.
recipe amounts are just guidelines. I adjust from there by what feels right. We like garlic so it can be a bit heavy at times.

As the Italians say..."measure that shit with your heart"