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Has Achieved Nirvana |
Minced garlic: Fresh or pre-chopped in a jar?
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Minor Deity |
Frozen. Love this stuff. Also for ginger, basil, cilantro, etc. Also use fresh a lot. 
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| Has Achieved Nirvana |
I had forgotten about that stuff. Used to get it at TJ but now I never shop there. I’ll have to look for it - and the parsley version too. Fresh parsley doesn't last long in the fridge.
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| Unrepentant Dork Gadfly  |
Fresh. Though right now the only fresh available is imported and horrible. Maybe I should look for the frozen stuff.
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| Minor Deity |
It's at Whole Foods, but Wild Fork has a better selection and much better prices - like 2/3 the price. Pro tip: Pop them out while still frozen hard. https://wildforkfoods.com/search?q=dorot+frozen Dorot Gardens offers a signature line of pre-portioned fresh garlic and herbs. They grow their own garlic and then at peak freshness, they process and flash-freeze it into convenient portioning trays within 90 minutes of harvest. With a two-year shelf life, you can have fresh garlic year-round with the simple “pop” of the tray. Country of Origin: Israel
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| Has Achieved Nirvana |
I've been using the stuff in a jar and I really can't tell the difference once it's cooked.
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| knitterati Beatification Candidate  |
I’m pretty lazy; I use the stuff in a jar if it’s not going to be the predominant flavor agent. For scampi, I go fresh. It’s a pain in the neck.
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Has Achieved Nirvana |
I've been buying the Dorot Gardens ginger at Trader Joe's and have seen the garlic there too. Great stuff. I don't use much garlic, so a jar would be a waste for us. When I do need it, I use the hardneck bulbs that our CSA farmer grows. There are six large cloves in each bulb, and the heads keep really well in the dark down in the basement.
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Minor Deity |
Fresh. The minced garlic in a jar has a softer texture that honestly wouldn't matter much in most dishes, but it also has a pungent and "off" flavor and aroma that overpowers any dish I've ever used it in. I actually prefer garlic powder to the jarred garlic. It loses the volatile "high notes" of its flavor and aroma to processing, but the flavor that remains is pleasant enough.
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Beatification Candidate |
It's fresh around our house. While I've been limited in my mobility, my food prep task has been serving as sous chef, a job I can do while seated at a table. I've become pretty adept at mincing garlic. When I was in our own home, I'd often use a garlic press to demolish the cloves for some dishes, but my daughter doesn't have one. I used to buy jarred minced garlic for speed and convenience, but I don't like it so well and I have time to spare. I am interested in checking out the frozen garlic and herbs, mostly as a resource for herbs that are not readily available in the winter or that are exorbitantly priced for little pots in the stores. Big Al
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| Pinta & the Santa Maria Has Achieved Nirvana  |
Fresh, pressed! I'm not a fan of mincing garlic when a good garlic press does the job. I have this one from Wms Sonoma If the link goes to their general page, it's the "open kitchen" one that's $19.95. Worth every penny. Mine came with a plastic thingy that fit into the holes that you could use to push the extra out, and made cleaning super easy. Then it inadvertently fell into the disposal and got eaten. Still worth it, but I do miss that plastic thingy. | |||
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| Has Achieved Nirvana |
Interesting. I’ll have to do a taste test against the frozen one.
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