Garlic
Is Pre-Minced Garlic Really Such a Bad Thing?
The controversial cooking question that over 1.8 million people have wondered.
Photo by Jenny Huang
No matter what article or recipe we've just pushed live on the site or promoted through email or on Instagram and Facebook, there is one page on Food52 that is almost constantly in the list of ten URLs with the most real-time viewers.
It's from nine years ago and it's entirely unedited.
The Hotline thread "How much minced garlic equals one clove?" has nearly two million views since it was posted sometime in 2012. It's the first search result that comes up when you type the question into Google, which means a lot of people really do want to know just how much minced garlic equals one clove.
So what's the answer?
From Our Shop
Well, it's not cut and dry: It depends on how finely minced the garlic is, and even if the chop is standardized, clove size may vary. For ChefOno,
"clove" [is] a useless measurement. Look at the variation on this page—anywhere from 1/4 teaspoon to 1 tablespoon—that's a variation of 1200 percent. I use the conversion of one clove equals one teaspoon. I believe Cook's Illustrated does the same.
What's more interesting than the non-answer answer (one clove is equal to one teaspoon... kind of, sometimes, maybe...but in the end, it all depends on your taste, anyway: vampires versus garlic fiends) is the judgment that is scattered throughout the thread. Fortunately for Food52 readers, you’ll find that across the board, our recipes measure garlic based on the amount of cloves and heads needed, not teaspoons or tablespoons.
Take the answer that's been "voted the best" as an example: "Answer" would be a generous term, actually. It's more like a withholding of information:
Sorry, I would toss the "packaged" garlic that has chemical preservatives in it in favor of spending the 20 seconds it takes to chop or mince fresh real garlic cloves.
But riding alongside this judgment is a rebuttal:
It's quite a bit longer than 20 seconds and if it's ORGANIC garlic then there aren't any preservatives.
This opened up a whole new can of worms (err jarred garlic) that got away from the discussion of whether or not a jar of minced garlic is an acceptable substitute for fresh garlic.
Is Pre-Minced Garlic That Bad?
We’ve established that pre-minced garlic saves time. That is an unequivocal fact. But what about the flavor—is the flavor of pre-minced jarred garlic worse than a fresh clove of garlic? Food52 staff writer Kelly Vaughan thinks yes: “There are plenty of dishes that are garlic heavy (think: pot roast or chicken with 40 cloves of garlic), but for the most part garlic is an aromatic, a flavor-enhancer meant to carry canned San Marzano tomatoes, brighten basil, and offset the sweetness in a brown sauce for stir-fry. When you open a jar of minced garlic, take a whiff. It smells like the contents have already gone bad. The aroma of tiny bits of garlic floating in a bath of garlic juice (if there is such a thing) is overpowering, off-putting, and personally offensive.”
The previous arguments were just the most visible squabble. One commenter wrote, "You will never get the flavor of fresh garlic from a jar, so, there is no equivalent." But then we have another Food52er in New Zealand who explained that she uses pre-minced garlic because fresh garlic is so expensive where she lives (and because she likes to add a lot).
Avoid at all costs that vile spew you see rotting in oil in screw-top jars.
Anthony Bourdain, International Man of Kitchen Mystery
These strong convictions about garlic reminded me of Anthony Bourdain's (in)famous Kitchen Confidential garlic credo:
Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago, garlic that has been smashed through one of those abominations, the garlic press, are all disgusting. [...] Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic.
Do we care so much about garlic, in particular, because it's the flavor basis of many dishes, so that taking a shortcut at the foundation means unstable architecture later on? Or is it because chopping garlic is one of the most menial, least pleasurable, smelliest of tasks, and a refusal to do so indicates a resistance to work for our food? Or is it because a failure to appreciate the difference between freshly-chopped and factory-chopped garlic is emblematic of a greater failure to discern between "good" food and "bad" food in general?
The pre-minced garlic shortcut seems more offensive than canned beans (perhaps because dried beans take so long to cook). But what about store-bought pie dough: Is that more or less egregious than a jar of garlic? Considering that pie dough is hard to get right whereas chopping garlic is hard to get wrong, the premade crust would probably be less snubbed. For me, personally, I'd rather cut butter into flour than chop 3 cloves. So, where do we draw the shortcut line?
I also couldn't help but wonder about the millions of people who did have the same question as Sean,Murray, the Food52 user who originally asked. Isn't it possible that many were, let's say, following recipes that called for three or four teaspoons minced garlic and questioning if they'd have to run out to the store to buy another head or if the one clove would do? Maybe most of the curious minds weren't reaching into jars at all.
Applause to anyone that is trying to be a better home chef, no matter what kind of garlic you are using.
Food52er rldougherty
Or maybe they were. Is it a sin? (We're not asking you, Bourdain.) I'd certainly go for the jar or the press if I wanted to make a double-batch of Braised Chicken Thighs with Tomato and Garlic (12 cloves) or Chilled English Pea Soup with Garlic Cream (two heads).
As rldougherty put it, "Yes, fresh garlic is best. Applause to anyone that is trying to be a better home chef, no matter what kind of garlic you are using."
Here’s what food scientist J. Kenji López-Alt has to say: Prechopped garlic, garlic pasta, garlic juice, and other convenience products of their ilk should be roundly rejected. Just as with onions, the aromatic compounds in garlic are formed through an enzymatic chemical reaction that occurs as soon as its cells are ruptured. So, to maximize garlic flavor, you need to cut it just before incorporating it into a dish. Precut garlic has none of the complexity and freshness of whole garlic cloves,” he writes in his tome, The Food Lab. As for garlic powder? He’s against that as a substitute for the fresh stuff too.
I'd have to agree.
However, if you want to save time, here’s what I think is the happy medium: chop garlic (fresh! whole! cloves!) in a food processor. It will break up the cloves of garlic into hundreds of tiny allium bits, saving you from what many seem to think is the hassle of chopping whole cloves on a cutting board.
There is something therapeutic, and certainly alluring, about peeling and cutting garlic. Some may call it smelly, but I think it’s that the papery skin will inevitably stick to your fingers and your hands will smell like garlic for days. But that’s part of the beauty of home cooking and I will continue to defend garlic in its whole, unadulterated form.
From Our Shop
1. Pot Roast With 40 Cloves Of Garlic
Not for the faint of heart (though we hear garlic has cardiovascular benefits!)—both because of the big, bold, garlic flavor, and because, yes, you really have to peel all 40 cloves. But it's well worth it for the melt-in-your-mouth meat and perfectly seasoned, super-silky vegetables that result.
2. Harissa Lamb, Beans & Garlicky Greens
Is it the tender, shreddable lamb belly that makes us love this dish so much? Or the creamy, plump, flavor-packed beans swimming in lamby broth? Nope—it's the hit of grated garlic that showers the earthy, slightly bitter greens accompanying both components. It brings some much-needed brightness and sharpness to the party.
3. Cornish Game Hen Soup With Garlic, Ginger & Fried Shallots
Garlic and ginger bolster and heighten otherwise mellow poultry broth, also seasoning the game hen meat from the outside in. A flourish of fried shallots gives some crunch to the whole affair, but doesn't overpower the aromatic undertones of the soup.
4. Shroom & White Bean Scampi
You know and love classic shrimp scampi, with all its buttery, garlicky, lemony charms. But have you ever tried it with umami-rich mushrooms and creamy white beans? If not, we highly recommend it.
5. Creamy Garlic Chicken
Garlic, butter, herbes de Provence, Dijon mustard, and, yes, heavy cream, make for a delightful sauce you'll want to eat by the spoonful. Pro tip: Make a double batch of the sauce and slather it on anything and everything beyond just chicken—steamed green beans or asparagus, crusty bread, a baked potato, for starters.
6. Crispy Garlic Dip
If you have Greek yogurt, garlic, and salt and pepper, you have your new favorite partner for chips. Seriously! It'll remind you of the beloved party fodder, French onion dip, but with a lot more personality and pizzazz. One reader raved: "Lovely, simple and much more than the sum of its parts. Got gobbled up greedily." Can we come next time there's dip for gobbling?!
Written by: Sarah Jampel
Popular on Food52
142 Comments
James G.
December 23, 2022
If I happen to be on an artic Expedition in the North Pole and the guy who is supplying my fresh garlic in stuck in a blizzard in North Dakota, then I might use this horrible condiment. Otherwise, I agree 100% - even if organic, with the person who previously posted:
Sorry, I would toss the "packaged" garlic that has chemical preservatives in it in favor of spending the 20 seconds it takes to chop or mince fresh real garlic cloves.sly posted:
Sorry, I would toss the "packaged" garlic that has chemical preservatives in it in favor of spending the 20 seconds it takes to chop or mince fresh real garlic cloves.sly posted:
Diana N.
January 9, 2022
I buy peeled garlic from Costco and come home, then process the garlic in my food processor with a little olive oil. Then I use two sizes of dishers to put it on a jelly roll and freeze them. Then you can put them in a storage bag in the freezer. Garlic on demand!
[email protected]
January 9, 2022
I will reread the articles that compare the outcomes of using different methods of preparing garlic from time to time because they're interesting and I appreciate the effort that was put into them. I've never replicated them but I believe the conclusion that fresh garlic is best. The thing is, I have a life where there are other competing priorities beyond putting maximum effort into cooking at all times (read: I have young kids). So even though I enjoy cooking and eating, my palate isn't refined enough to be that bothered by the jarred minced garlic or garlic powder (from Burlap & Barrel, no less!) instead for the time savings. It's not worth it to have to haul out the chopping board, find a clean knife, deal with the garlic, deal with washing everything afterwards for a dish where garlic is just a minor accent. And the suggestion to just use a food processor made me laugh, since it was made with zero consideration for the fact that now you still have to take apart the food processor parts and wash those and find space to dry them before reassembling it all together again! We have one dishwasher, not two, which already is run slightly more than once a day and has dishes pile up while it's running. Someday I would love to have two dishwashers but that's quite the luxury. Anyway, I know just of these articles are just trying to generate engagement by generating outrage, but usually I'm just left rolling my eyes at the lack of empathy and imagination that other people might have perfectly reasonable reasons for what they choose to do.
Bogie123
January 9, 2022
I find that jarred garlic is less pungent than fresh so it is good for recipes where I want just a hint of garlic or to add depth without overwhelming.
Kim
January 9, 2022
I used to use minced garlic to save time. But then I noticed that, in some people, when jarred garlic is consumed, their breath is “different” than it is with fresh garlic. And it stays for a day or two. So it’s fresh here. Always. And if your hand smells, rub it on your stainless steel sink, or keep a SS spoon close by. You can use the end of the spoon to remove any smell under nails too.
Mary
January 2, 2022
If you like the way it tastes in your cooking it doesn't matter which of the many iterations of garlic ready to use garlic or not. I keep garlic around all the time and get fed up with the little plants starting to grow inside and use the garlic anyway. I know Mme Chez Panissse can taste the bitterness but I sure can't. No I don't run the grocery store with my string bag to obtain perfectly fresh and beautiful produce. Actually that doesn't exist where I live. I have many choices of rather tired looking stuff at high prices. I'm so over food snobbery.
Kitspy
December 29, 2021
Disabled people cook. This reminds me of people disparaging pre-chopped produce (aside from garlic), which can make cooking more accessible to people who aren't able to chop their own vegetables. It's almost 2022. Let's retire the ableist notion that "convenience products should be rejected." Don't use them if you don't need or want to. It's really simple.
Lea C.
October 1, 2020
"We're not asking you, Bourdain" is a bit jarring, considering Anthony Bourdain died two years ago.
That said, I'm not sure why bourdain didn't like garlic presses. If you're using fresh garlic, what the hell does it matter?
That said, I'm not sure why bourdain didn't like garlic presses. If you're using fresh garlic, what the hell does it matter?
JC O.
November 18, 2020
The article was written 8 years ago, 6 years before Anthony Bourdain took his own life.
jy2nd
May 17, 2020
Forgot to say that I’m mincing about 8 large heads of garlic per quarter sheet pan, and adding 1/2 cup of oil to the mixed garlic before spreading it in the pan.
jy2nd
May 17, 2020
Try this: I grow my own garlic - an heirloom hardneck variety - about 60 head each year. Hardneck doesn’t store all that well, and 60 head will go bad before my one person household can consume all of them (even though I eat a lot of garlic). So I peel and mince about 3/4 of the crop, using the food processor. I then spread the garlic in a baking pan(s) lined with plastic wrap. Not a deep layer - 1/4” at most. Score the layer into 1” segments. Each segment will be the equivalent of 1 teaspoon, or one clove. Wrap the plastic around to cover the minced garlic and put into the freezer until firm. Then break into large pieces, wrap them, put in freezer baggies and break off one of the little squares for each clove you need. The taste is fresh, and it’s really convenient.
My N.
May 7, 2020
To be honest, I actually never thought that the use of garlic would create such a debate.
I have never owned a garlic press and always chopped mine with a knife, and in my home country (France), I had never encountered jarred minced garlic. At home, we have always used garlic cloves (which are probably getting into our food on a daily basis), and I am pretty sure that all my friend and family back home do the same.
The first time I saw garlic in a jar, all minced up, was when moving to Australia, then the same in the UK and Canada, where somehow minced garlic seems to be a staple in many households. I did wonder if that was just a shortcut to avoid the smell of garlic on your fingers, or if it was maybe cheaper, or like you point it out, easier to measure out for recipes.
As a home cook, but also an experienced cook in professional kitchens, I do tend to thin, and believe, that fresh garlic will have a better flavour, and also, be fresher (guaranteeing maybe more nutrients and health benefits from the stuff too, rather than a random paste that has been chopped up months ago...).
Also, by using fresh garlic, you do have more control on what kind of garlic you use : although most people do use garlic all year round (I do!), let's not forget that garlic is a seasonal crop and it doesn't grow continuously. There is fresh garlic in Spring, then it is slowly drying, its flavour profile and moisture content changing as it ages... until we come back to the fresh seasonal one again the year after.
In the end, even if we think of garlic as a very basic ingredient that is just the base of hundreds of dishes, maybe we should pay more attention to the quality of it too, and try to buy the best we can, as that will have an impact on the finished dish.
As for the chopping technique questiom, I usually adapt the way I cut the garlic to the recipe I am making, and also add the garlic at different stages in the recipe, the size of the cut will therefore matter, as it cooks more or less. If I need it very finely chopped, I bash it with the back of a knife (santoku or chef's knife), and then finely chop. But some recipes might benefit from a chunkier texture or slices.
I think it's all a matter of reconnecting people to their food and the ingredients they use. You don't just put garlic in a recipe because it tells you to do so : the garlic has a mission there, each ingredient of a recipe has a role to play, and need to be treated the right way for the dish to taste good. So even for beginner cooks who might prefer to grab a jar for convenience, I would urge them to go back to the roots of cooking and connect with the ingredients they are using, and discover the true flavour of their food.
I have never owned a garlic press and always chopped mine with a knife, and in my home country (France), I had never encountered jarred minced garlic. At home, we have always used garlic cloves (which are probably getting into our food on a daily basis), and I am pretty sure that all my friend and family back home do the same.
The first time I saw garlic in a jar, all minced up, was when moving to Australia, then the same in the UK and Canada, where somehow minced garlic seems to be a staple in many households. I did wonder if that was just a shortcut to avoid the smell of garlic on your fingers, or if it was maybe cheaper, or like you point it out, easier to measure out for recipes.
As a home cook, but also an experienced cook in professional kitchens, I do tend to thin, and believe, that fresh garlic will have a better flavour, and also, be fresher (guaranteeing maybe more nutrients and health benefits from the stuff too, rather than a random paste that has been chopped up months ago...).
Also, by using fresh garlic, you do have more control on what kind of garlic you use : although most people do use garlic all year round (I do!), let's not forget that garlic is a seasonal crop and it doesn't grow continuously. There is fresh garlic in Spring, then it is slowly drying, its flavour profile and moisture content changing as it ages... until we come back to the fresh seasonal one again the year after.
In the end, even if we think of garlic as a very basic ingredient that is just the base of hundreds of dishes, maybe we should pay more attention to the quality of it too, and try to buy the best we can, as that will have an impact on the finished dish.
As for the chopping technique questiom, I usually adapt the way I cut the garlic to the recipe I am making, and also add the garlic at different stages in the recipe, the size of the cut will therefore matter, as it cooks more or less. If I need it very finely chopped, I bash it with the back of a knife (santoku or chef's knife), and then finely chop. But some recipes might benefit from a chunkier texture or slices.
I think it's all a matter of reconnecting people to their food and the ingredients they use. You don't just put garlic in a recipe because it tells you to do so : the garlic has a mission there, each ingredient of a recipe has a role to play, and need to be treated the right way for the dish to taste good. So even for beginner cooks who might prefer to grab a jar for convenience, I would urge them to go back to the roots of cooking and connect with the ingredients they are using, and discover the true flavour of their food.
Kestrel
May 6, 2020
A ceramic ginger/garlic disk aka grater is the easiest way to finely mince garlic. I use it almost every day. Garlic is not hard and doesn’t take a lot of skill or technique if you use one. Plus it’s fast and precise. But I love garlic and prefer to avoid both gimmicks and extra work, lol
emily
March 19, 2018
Let me preface this by saying I’m an avid Home cooker. Very avid. I agree with Bourdain and Rldougherty. I applaude any one who is trying to cook at home whether it be a newbie or basically a chef. But... I also feel like the only people who deserve the absurdly wonderful taste of garlic to grace their taste buds are the ones that battle that awful garlic peel and painstakingly mince that beautiful bitch. But... again... we are human and who can resist such a blessing that is pre minced garlic on a desperately busy night. So I believe there is room for both in this crazy world. (Though we ALL know fresh is best 💁🏻♀️) You do you cheffy loves!!! May your soufflés never collapse and your pies never be soggy.
jax420
March 18, 2018
I would think that anyone who is reading/commenting on an article on Food52 is interested enough in his or her food that it would suffice to give an estimate as to how much garlic one likes in a recipe. For my mom, she would look at a given recipe which called for 3 cloves and only add one. For my mother-in-law, she might add 4. Both would be delicious! However, the idea of taking something from it’s natural state that is so simple to prep and putting it in a plastic jar, I can understand Bourdain’s perspective. One of my favorite methods is the smash and drop! Less than 10 seconds from whole head to prepped product and the garlic flavor is distributed better than mincing.
Millie J.
March 18, 2018
Can you describe "smash and drop"? I've never come across that term, and I use a lot of garlic so it sounds very helpful.
home_cook_mark
May 6, 2020
Millie, it's where you smash the clove with the side of a wide knife such as a santoku, breaking open the stiff skins and then dropping the clove out of the skin. I use a silicone roll that uses its rubbery grip to pull the skins off. saves a lot of time!
Joseph W.
March 18, 2018
inho there is a better way to use garlic.. i just confit garlic and put it in a jar with the oil. then add garlic to taste in all my cooking ?
Margaret L.
September 25, 2017
There was a time, back in the Reagan era, when I thought no one could ever get tired of garlic -- it seemed absurd, like the time that Women's Wear Daily foolishly declared that thyme was "out" and rosemary was "in!" Chicken with 40 cloves was a personal specialty when it was pretty much unheard of.
Then I spent several of the past 15 years traveling in the US for work, eating in hotels not of my own choosing, where every mediocre dish that was thawed in the kitchen was made palatable by the over-use of garlic until I can barely stand it anymore. The smell of garlic fries at the ballpark in San Francisco makes me queasy. I am proof that it is possible for a genuine food lover with Italian cred to go off the garlic bandwagon. I still use garlic at home, but in moderate amounts and not when it can easily be left out. Let this be a cautionary tale for anyone who thinks their love affair with garlic can never, ever lose its bloom.
Now I have a question. I have never, even in my greatest garlic-loving days, enjoyed mincing garlic. It's sticky. It's tiny. If I forget to clean my hands by clutching the chef's knife's blade (or some other stainless steel) under cold running water, my hands smell oppressive. One day a couple of years ago I got the bright idea to use the microplane to make garlic paste rather than battling it with a knife. Now I plane a clove or two when needed rather than trying to mince it. My question is, does anyone think this changes the flavor? Is a clove of minced garlic significantly different from a microplaned clove? It seems milder to me when prepped into more of a paste, stonger when sliced into fine slivers, but maybe it's just my imagination? Has anyone else tried this?
Then I spent several of the past 15 years traveling in the US for work, eating in hotels not of my own choosing, where every mediocre dish that was thawed in the kitchen was made palatable by the over-use of garlic until I can barely stand it anymore. The smell of garlic fries at the ballpark in San Francisco makes me queasy. I am proof that it is possible for a genuine food lover with Italian cred to go off the garlic bandwagon. I still use garlic at home, but in moderate amounts and not when it can easily be left out. Let this be a cautionary tale for anyone who thinks their love affair with garlic can never, ever lose its bloom.
Now I have a question. I have never, even in my greatest garlic-loving days, enjoyed mincing garlic. It's sticky. It's tiny. If I forget to clean my hands by clutching the chef's knife's blade (or some other stainless steel) under cold running water, my hands smell oppressive. One day a couple of years ago I got the bright idea to use the microplane to make garlic paste rather than battling it with a knife. Now I plane a clove or two when needed rather than trying to mince it. My question is, does anyone think this changes the flavor? Is a clove of minced garlic significantly different from a microplaned clove? It seems milder to me when prepped into more of a paste, stonger when sliced into fine slivers, but maybe it's just my imagination? Has anyone else tried this?
asbrink
September 25, 2017
This article might help!
http://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html
http://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html
Millie J.
September 26, 2017
Margaret, how do you microplane a little-bitty clove of garlic without also microplaning your fingers?
Margaret L.
September 26, 2017
Millie, if I start at one end rather than with the clove oriented the long way on the plane, I end up with just a tiny nub. My fingers have never really had a problem :-)
Margaret L.
September 26, 2017
asbrink, thank you -- very helpful! There's just one test the author didn't do, and I wish he had. All alliums lose their pungency somewhat when exposed to air. The onion that takes the cook's breath away at first loses some potency as it sits on the cutting board. And it might stand to reason that the more finely a garlic clove is cut/minced/crushed/planed, the earlier it would show more pungency but also lose it faster. In the interests of culinary science, we may need to investigate further!
asbrink
September 26, 2017
He actually answered a question about that in the comments!!
Daniel Gritzer
6:24PM on 01/09/15
@unixrab That is true, as minced garlic sits its flavor changes. I prepared all my samples very quickly to minimize the amount of time any of them sat in relation to the others. I also reversed the order between minced and microplaned, so that in one test I minced first, and in another I microplaned first. It didn't have a significant effect—given the short amount of time I was working in, their qualities in relation to each other were consistent.
Daniel Gritzer
6:24PM on 01/09/15
@unixrab That is true, as minced garlic sits its flavor changes. I prepared all my samples very quickly to minimize the amount of time any of them sat in relation to the others. I also reversed the order between minced and microplaned, so that in one test I minced first, and in another I microplaned first. It didn't have a significant effect—given the short amount of time I was working in, their qualities in relation to each other were consistent.
asbrink
September 26, 2017
Millie, I hold it by that little stem end and end up with the little nub you always slice off anyway.
kjdirth
September 25, 2017
I would have to say that 1 teaspoon sounds about right. The cloves in a head of garlic tend to range from about 1/2 Tablespoon to 1/4 teaspoon. That is only for writing down a recipe. Garlic is measured more by preference than the teaspoon. I tend to add more than the recipe calls for, if I am actually following a recipe. Recipes are guides and cooking is an adventure.
Ray B.
September 23, 2017
The French chef-owner of our local gourmet restaurant and inn used to keep a couple of small frying pans on the back of the stove with garlic sauteing in olive oil. The aroma of garlic used to permeate the air in and out of the restaurant and made the whole village salivate. The power of garlic cannot be denied!
Beijing
September 23, 2017
I buy a jar of pre-peeled garlic at the Chinese grocery. I take part of the jar and whip the cloves thru the food processor. I get 2/3 cup or so. I put garlic in everything, and it can last a week or two? I love opening the fridge and having "fresh" minced garlic ready to go for whatever I am making.
Todd
September 23, 2017
With food, to each their own. While I love my mom, I love some of her dishes and cannot stomach other of her dishes. So, I choose to eat what I like. We still love each other and enjoy each other's company around the table. And, let's face it, none of us here are talking about sustenance eating and life or death. We are talking about an experience. So, again, to that...to each their own.
Mary J.
September 22, 2017
I would never, ever, ever use bottled "lemon juice" I can forgive almost any other shortcut (well, not Cool Whip!).
Paul C.
September 26, 2017
Agreed, but I do use bottled lemon juice for canning because you need to have a specific level of acidity. Real lemons acidity can vary based on variety, weather, etc., while bottled is standardized.
Richard G.
September 22, 2017
I am forced to use jarred garlic because I can only use one hand and separating cloves and peeling garlic becomes too much work
Picholine
September 22, 2017
I have noted that sometimes of the really large cloves found in a bulb are not as concentrated in flavor as smaller cloves. Has anyone else noted that?
I agree at least two to three cloves in most dishes!
I agree at least two to three cloves in most dishes!
Lynn S.
September 22, 2017
What is this "one clove of garlic"? Who puts ONE CLOVE of garlic in anything? Are you a monster?
Joycelyn
September 22, 2017
What tommyrot Bourdain's 'rules' on preparing garlic is. The man is such a pompous ass.
The only thing that matters when preparing garlic, is how you want to do it.
The only thing that matters when preparing garlic, is how you want to do it.
Ray B.
September 21, 2017
I was once cooking a meal while a German friend, an excellent cook herself, was looking on. She was shocked to see that I never measured any ingredients as i threw them into the meal I was preparing. German precision perhaps, but she conceded that my meal was superb. An experienced cook knows what works, and does not get his/her knickers in a twist in the kitchen!
asbrink
September 21, 2017
Shoutout to giant and super cheap tubs of fresh, whole, peeled garlic at Asian grocery stores. I find them to be an excellent middle ground between ideal taste and ideal convenience. This was also what we used in the kitchens at a farm-to-table bistro I worked at for a year (though probably not purchased form H-Mart).
JF C.
September 21, 2017
This article is a spoof isn't it? One clove, 1/2 tsp., 1/4 tsp.??? I never use less than 6 to 12 cloves in any dish I prepare! One tsp. please!!!!
Pamela_in_Tokyo
September 21, 2017
Here in Japan, I can get giant garlic, each clove is so large they surely equal 2-3 of the ones in the photo. We like garlic, I use my giant cloves as one. I peel and chop all my garlic fresh. Is it really so bad to use a garlic press??
I have a problem with a lot weird measurements in American cooking: for example how much is 1 cup of packed spinach leaves?? A lot of greens are measured by the cup. How on earth do you do that?? I’m not putting greens into a cup to measure them. It would be so much better to say a bunch or half a bunch or even better, xxx number of grams/ozs.....!! Just saying....
;-)
I have a problem with a lot weird measurements in American cooking: for example how much is 1 cup of packed spinach leaves?? A lot of greens are measured by the cup. How on earth do you do that?? I’m not putting greens into a cup to measure them. It would be so much better to say a bunch or half a bunch or even better, xxx number of grams/ozs.....!! Just saying....
;-)
Ed S.
September 21, 2017
Here is a chart showing volumes and weights for many common ingredients.
Ingredient Weight Chart | King Arthur Flour
www.kingarthurflour.com/learn/ingredient-weight-chart.html
Handy reference for ingredient measure by volume, ounces, and grams.
Ingredient Weight Chart | King Arthur Flour
www.kingarthurflour.com/learn/ingredient-weight-chart.html
Handy reference for ingredient measure by volume, ounces, and grams.
Pamela_in_Tokyo
September 21, 2017
Ed: Thanks, very nice. I’m bookmarking that. Still nothing about leafy green veg though. Actually, this would be something for Food52 to tackle. I just looked on the Internet and there are a lot of people asking the question “how many leafy green vegetables fit in a cup”. Especially people with health issues or trying to make smoothies. Body builders. Some people said they were packers, some said just to wing it. Then what’s the point of using a cup measure if no one can understand it??
;-)
;-)
Smaug
May 7, 2020
While measuring greens by volume is inaccurate to the point of uselessness, "bunch" is no better, nor is weight, really, as the moisture content varies hugely, and constitutes most of the weight.
JP
September 21, 2017
I’ve not used prepared garlic from a jar in years, but the disparagement of the garlic press is asinine. It does NOTHING to affect the flavor. It just makes for a less noticeable visual in the dish. No one can mince as tiny as that, so they act superior. It’s all a ruse.
Laurie F.
September 21, 2017
Looove the Bourdain comments throughout the article! had me laughing out loud. Yes, I prefer fresh and I use my Wüsthof knives rather than a garlic press. And, yes, Anthony Bourdain, in a rush I have used garlic in the jar (gasp!).
Barbara C.
September 21, 2017
Love this whole discussion! Frankly, it depends on the cook, those being served and the measure & taste of the rest of the ingredients... cooking is an adventure that we may all learn from. Cheers!
Dollie A.
September 21, 2017
Garlic that you buy in a jar, imported from China, is nasty and moldy. Fresh garlic that I peel and put into a mini food chopper, then into a jar which I top off with good olive oil, is a different thing entirely. Sometimes I eat it on crackers. Any recipe that calls for one clove of garlic isn't serious. I dig a teaspoonful out of my jar.
KSDB
September 21, 2017
Don't peel garlic! Smash the garlic with the side or a heavy knife -- or meat mallet -- and simply slip the skin off. It's almost as easy to process an entire head this way as it is to slip the skin off one clove. I also agree with all those who say the size of a clove, and most times the number of cloves, don'ts matter!
Cathie H.
September 21, 2017
I just chop as much as my eye says I need to the dish I preparing. If the dish is not garlicky enough, wait, that never seems to happen in my kitchen. LOL.
Babette's S.
September 21, 2017
I never, never buy jarred garlic. After trying it once decades ago, I found it vile & did not even really taste like garlic to me. I also worry about botulism even though it is supposed to be refrigerated. I happen to love garlic, green garlic & garlic scapes & the allium family. I do confess that I do buy peeled garlic, but I use garlic so often & so much that I don't have the peeled garlic in the fridge that long. I also, of course, buy fresh garlic which I keep in a garlic crock. I thought this article was going to be about whether to remove the little sprout in the center of the garlic clove (something I rarely do). I personally think that is more of personal taste. I've seen some famous & great chefs/cooks not bother to remove it. Something that shocks me more than not removing the garlic sprout is not deveining shrimp. I've been amazed the times I've seen in recipes & on cooking shows instructing "you can remove/devein the shrimp if you like" or something to that effect.
I think garlic is one of those ingredients of personal taste. There are some people who dislike garlic (I had an Italian Uncle who hated garlic & onions!), and some who prefer using it with a light hand or a whisper. The end result of a recipe is most important to me. Chopping, crushing or smashing garlic is not something I think about that much.
I think garlic is one of those ingredients of personal taste. There are some people who dislike garlic (I had an Italian Uncle who hated garlic & onions!), and some who prefer using it with a light hand or a whisper. The end result of a recipe is most important to me. Chopping, crushing or smashing garlic is not something I think about that much.
barbara N.
March 18, 2018
I'm half Italian, cannot have too much garlic.
Onions? Don't belong in my kitchen or cooking. Cannot stand!
Onions? Don't belong in my kitchen or cooking. Cannot stand!
Mary-Ann
September 21, 2017
As the daughter of a well known chef/founder in the Philippine food industry, I wouldn't be caught dead with jarred garlic of any form. But, I understand the convenience, and even the necessity in certain circumstances. The sensitivity to the nuances of how garlic tastes, smells, whether it smacks your senses right away or lingers at the end of a chew/swallow, are all influenced by how you have eaten with or without it since your childhood. Filipino cuisine would not be what it is without all the different permutations of garlic in just about every dish.
I also tend to smash, chop or mince garlic when I need it. Garlic, once cut in any form will start to release allicin, which smells great but is unstable. The deteriorated form of it imparts a bitter aftertaste that some people are sensitive to.
I also tend to smash, chop or mince garlic when I need it. Garlic, once cut in any form will start to release allicin, which smells great but is unstable. The deteriorated form of it imparts a bitter aftertaste that some people are sensitive to.
jy2nd
September 21, 2017
I'm addicted to garlic, enough so that I grow my own. I grow an heirloom hard neck garlic that has sizable cloves So my one clove may be equal to two from the white-skinned garlic sold in my local supermarkets. I don't think you can have too much garlic! That said I would note that America's Test Kitchen recommends the use of a garlic press when "minced" garlic is desired. It's what I use when I need a bunch of minced garlic. I don't find that using a press changes the taste. Otherwise smash a peeled clove (my garlic is an easy peel), then chop to desired size.
Ray B.
September 21, 2017
When a recipe calls for a clove of garlic, I use a head! It never seems excessive to my taste buds, and my guests enjoy the dish.
FiberVoodoo
September 21, 2017
Who uses just one??? If a recipe called for one, I use 4. It just doesn't matter what one is!
Ed S.
September 21, 2017
I am a big believer in weighing ingredients. I equate 1 clove of garlic to 5 grams. Does not matter if it whole, sliced, coarse minced, fine minced, or smashed. My kitchen scale is often used.
Bruce B.
September 21, 2017
How much is equivalent to a clove?
I love garlic and always use extra anyway. So who cares? It isnt baking bread where exactitude is required for success.
Most of the time you can double the garlic and just say “yum” anyway.
I think of a clove as one of the largest in the pod... and then some lol
I love garlic and always use extra anyway. So who cares? It isnt baking bread where exactitude is required for success.
Most of the time you can double the garlic and just say “yum” anyway.
I think of a clove as one of the largest in the pod... and then some lol
Leah C.
September 21, 2017
Peeling garlic is easy if you follow Jaques Pepin's method. Cut off the root end of the clove where the skin is attached to the clove. Give it a smash on the chopping board and the skin magically separates with a bit of jiggle. Chop accordingly. Many years ago, I tried that bottled stuff. Vile! And if you're planning to make crispy, fried garlic --- bottled garlic has something in it that keeps it from browning.
Kitty P.
September 21, 2017
I do not buy jarred garlic in any form. I don't buy any garlic that I can't establish the provenance for. Am I a snob? When it comes to food, I am. That being said. If I am making a dish that requires me to heat up the oil, I add the peeled and smashed cloves to the oil and when they are brown I remove them. I also peel and smash and put in a cheesecloth pouch for any dish requiring long cooking, like a stew. I don't want to get a huge chunk of garlic when I am eating the dish. If I do need it minced and have no other choice I grind it with salt in a mortar and pestle.
Tucker &.
September 21, 2017
I have had the absolute good fortune of being able to grow my own garlic for several years. Yes, I went through the cute braiding thing, but have left that behind. Instead it dries and cures piled on the rungs of a ladder in the garage which at some point are finally brushed clean of dirt and trimmed for winter storage, then piled into a basket and tucked into a closet that has the crawl space air briskly circulating as it does in many places in this ancient house. It generally lasts until the next mid summer harvest unless we’re to generous with stocking stuffers. As for pressing, chopping, mincing, smashing, etc., I do what makes sense. But, I do shy away from stuff in a jar. Just sayin’. 😉
mike
September 21, 2017
Hey don't be a cooking snob. My wife is very allergic to fresh garlic, from which she gets severe stomach cramps. Yet, for some reason garlic powder or "jarred" garlic does not cause her problems. So we have NO choice.
kimikoftokyo
September 21, 2017
I was just thinking if it is being cooked does it matter if it's in a jar ? If I'm not mistaken when you cook things the flavor changes. Onions ,garlic,carrots. If it's organic and some only have this available I bet you not know a difference in taste. So if a teaspoon is one whole then three or more would be three which I find it a bit hard to believe. That has to be a lot of mincing. I'm worried more about taste. You can have naturally cut garlic stored correctly and sold. Eh this is a circle lol
Nancy P.
September 21, 2017
I find using a micro planer is much easier than mincing garlic with a knife - but DEFINITELY fresh garlic!
Donna M.
September 21, 2017
These are not Italians asking that question ... If you are Italian, Italian-American, or an Italian chef, you KNOW that garlic gets milder as it cooks. You know that the addition of ingredients is an art, not a science ... and you would NOT CARE how much minced garlic equals dry garlic or how much minced garlic is in a teaspoon!
MRubenzahl
September 18, 2017
Christopher Ranch sells peeled, vacuum packed, refrigerated cloves. Large bag contains smaller vacuum packs. One advantage is these are US-grown. If I don't use them all, I freeze the remainder and they work fine in all applications.
AMD
September 18, 2017
Agree in general that fresh is always > jarred, however I live in a place where huge heads of garlic are abundant and cheap so that's my particular privelege. Yesterday I peeled and minced three heads with a big chunk of ginger and preserved the mix in oil because I'll be making curries all this week. Significant difference to the slightly rancid back-of-the-fridge-for-months job.
My best tip is finding somewhere like a Korean or Japanese store that often sell bags of peeled garlic cloves, buying a huge amount, wrapping them in tinfoil with oil and slow roasting the cloves until tender, then packing them in a jar and topping with olive oil - you can use these for just about anything where a general garlic flavour is needed but not necessarily the punch of fresh garlic (or in addition to...)
Also wow people get pretty het up about garlic.
My best tip is finding somewhere like a Korean or Japanese store that often sell bags of peeled garlic cloves, buying a huge amount, wrapping them in tinfoil with oil and slow roasting the cloves until tender, then packing them in a jar and topping with olive oil - you can use these for just about anything where a general garlic flavour is needed but not necessarily the punch of fresh garlic (or in addition to...)
Also wow people get pretty het up about garlic.
Jennifer O.
September 18, 2017
Depends on the application. If garlic is really the star of the spices - like garlikcy mashed potatoes, certain sauces, garlic-cheese grits, etc. - I use fresh garlic. If I'm putting it in something like Ehthopian food, or an Indian curry, where garlic is just one part of a complex dish, I will use the garlic paste in the tube if I have it on hand (the kind you buy in the refrigerated section). The stuff in a jar doesn't taste quite right and the color is off-putting to me - the paste in a tube is just as easy, although it doesn't last as long.
MRubenzahl
September 18, 2017
Jarred garlic has a distinct taste. I use whole peeled cloves from the refrigerator case.
And as for how much a clove is, the answer is generally: "More." I always at least double what a recipe specifies.
And as for how much a clove is, the answer is generally: "More." I always at least double what a recipe specifies.
lydia.sugarman
September 4, 2017
In addition to Anthony Bourdain, Craig Claiborne also sniffed at using a garlic press as has Alton Brown who insists it changes the flavor of the garlic. Julia Child, on the other hand, "rather liked garlic presses."
https://www.chowhound.com/post/garlic-presses-good-bad-545979
Julia offers some unique, to me anyway, ways of treating garlic - https://www.foodwine.com/food/egg/egg0696/garlic.html
https://www.chowhound.com/post/garlic-presses-good-bad-545979
Julia offers some unique, to me anyway, ways of treating garlic - https://www.foodwine.com/food/egg/egg0696/garlic.html
Anne J.
September 5, 2017
Thank you for the support of my position. I tend to mince for French food and crush in a press for Italian food but again, time is a big factor and also how tired I am when I am in the kitchen. Cooking isn't always the luxurious moment until can be, sometimes it is a way to get raw materials sufficiently prepared that I can eat them safely!!!
I am glad though to have Julia Child in my corner and Craig Claiborne means little to me, his recipes in the Times were rarely something I would make twice.
I am glad though to have Julia Child in my corner and Craig Claiborne means little to me, his recipes in the Times were rarely something I would make twice.
lydia.sugarman
September 5, 2017
Happy to offer the support! julia was always most interested in democratizing cooking, making it accessible to everyone, so it makes complete sense that she would welcome a garlic press into her and everyone else's kitchen.
I don't remember the last time I used a garlic press but I'm primarily cooking for one and it is a creative outlet, a meditation, a change of pace for me, depending on the day and time. I really enjoy smashing those cloves! It's a great way to vent, let off steam, dissipate tension!
I don't remember the last time I used a garlic press but I'm primarily cooking for one and it is a creative outlet, a meditation, a change of pace for me, depending on the day and time. I really enjoy smashing those cloves! It's a great way to vent, let off steam, dissipate tension!
Anne J.
September 4, 2017
Think about a reasonable sized clove of garlic, and mince the garlic you have until it produces the amount that your hypothetical clove would hypothetically make, and there you go, or et voilà!
But before I leave, few if any of you addressed the issue of the garlic press and with what the self crowned king Anthony Bourdain takes issue. In the same grouping with preserved garlic in oil etc he included crushed garlic in a press, do we know why it is so abhorrent to him, is there a scientific basis to his distaste or is it like many things this man states as fact, the ramblings of a man who has been given far too much attention and who now believes any thing that he says is true because he said it.
I am genuinely interested in the basis for the distain for crushed garlic, I certainly stoop so slow when in a hurry to get a meal cooked rather than lovingly prepared and served by my delicate hands. Can I mince garlic, of course I can and do, but I do love my garlic press when time is not on my side. And I guesstimate my garlic quanyies always. More is better than less.
But before I leave, few if any of you addressed the issue of the garlic press and with what the self crowned king Anthony Bourdain takes issue. In the same grouping with preserved garlic in oil etc he included crushed garlic in a press, do we know why it is so abhorrent to him, is there a scientific basis to his distaste or is it like many things this man states as fact, the ramblings of a man who has been given far too much attention and who now believes any thing that he says is true because he said it.
I am genuinely interested in the basis for the distain for crushed garlic, I certainly stoop so slow when in a hurry to get a meal cooked rather than lovingly prepared and served by my delicate hands. Can I mince garlic, of course I can and do, but I do love my garlic press when time is not on my side. And I guesstimate my garlic quanyies always. More is better than less.
Pam W.
September 4, 2017
It may be blasphemy, but I have taken to buying 4 or 5 heads of garlic, peeling them, and freezing the naked cloves in a half-pint jar. It is ready to use, smashes beautifully, and lasts for a good month.
Millie J.
September 12, 2016
This is a very timely discussion for me as I'll be cooking dinner for about 40 people shortly and plan to make a very garlicky dish, needing maybe 10 heads of garlic. What I find tedious isn't the chopping but the peeling. I was thinking of buying a jar or two of peeled cloves at the supermarket (no TJ here) but the comments are quite discouraging. Any suggestions on peeling many heads of garlic? Or should I just use a lot of garlic powder??
arielcooks
September 12, 2016
Perhaps shaking them all between two hard bowls, until the skins fall off? I saw this once on YouTube, but when I tried it with 3 or 4 cloves, I didn't have as much success. Perhaps 10 heads' worth would work better! ... And I still don't envy you cleaning 10 heads of their skins! What are you making with them?
Millie J.
September 12, 2016
It's a baked chicken dish with a lot of bold flavors including a good amount of garlic. Everything else about the dish is pretty straightforward so I think it'll scale up okay, except the pesky peeling of the garlic. I've never been able to use the two-bowls trick successfully. I did read somewhere a tip to briefly boil the garlic - I suppose separated into cloves - after which the peels would almost remove themselves, so they said, but I am not confident that it really works, and it didn't say how long to keep them in the boiling water.
lydia.sugarman
September 13, 2016
If you're just doing 3-4 cloves, use a small screw-top jar. Otherwise, the two metal mixing bowl method works for whole bulbs. And, you have to shake up and down really vigorously for about 20-30 seconds. It works. Here's the method demonstrated in Saveur's kitchen.
http://www.thekitchn.com/smart-tip-peel-an-entire-head-of-garlic-in-10-seconds-157145
http://www.thekitchn.com/smart-tip-peel-an-entire-head-of-garlic-in-10-seconds-157145
Millie J.
September 17, 2016
Reporting back on the two-bowls method. I (re)viewed the saveur video and decided to try again, although that guy is obviously a lot stronger than I am - I don't have the force to separate a head of garlic by punching it as he does. I manually separated the cloves of a head of garlic and shook them between two bowls.
After experimentation I realized the bowls needed to be fairly small, and I needed to shake for several iterations each of which gave a few peeled cloves, but in the end almost all the cloves were peeled. So it worked, though not as cleanly and quickly as in the video. It might be exhausting to keep doing it for many heads, I will see.
After experimentation I realized the bowls needed to be fairly small, and I needed to shake for several iterations each of which gave a few peeled cloves, but in the end almost all the cloves were peeled. So it worked, though not as cleanly and quickly as in the video. It might be exhausting to keep doing it for many heads, I will see.
Sarah H.
September 21, 2017
I know this comment came from long ago, but for anyone else looking, I have a small silicone tube made for peeling garlic that works reliably well! You can throw a few cloves in, roll it around, and out pop peeled cloves! It's well worth the few dollars, in my opinion. Here's a link to one I have: https://www.amazon.com/Ginsco-Silicone-Garlic-Peeler-Kitchen/dp/B01MCRAH5S/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1506028950&sr=1-5&keywords=garlic+peeler
Me I.
September 12, 2016
I grow about a hundred garlic heads a year. Pull it in June, cure it for a month and then use it constantly for the rest of the year. About January or February, it starts to sprout (the middle green part), and eventually would dry up to nothing but papery skins. So I peel, slice thin in the food processor, and dehydrate, and wind up with about 1 gallon of really great dehydrated garlic to use until my next harvest. I love, love, love fresh garlic in season, but my dehydrated stuff comes in a close second, and it lasts a really long time.
kohlrabi
September 12, 2016
I've never used the minced garlic in olive oil, but I've tasted the garlic paste that comes in jars and it tastes terrible, it really ruins the dish. I don't think that's a snob thing -- it just tastes completely different and it's very noticeable in the finished dish.
Darci M.
September 11, 2016
I use both fresh and jarred organic minced garlic in olive oil. Depends on the prep time and dish. If I'm cooking a fairly simple meal for under six people, I use fresh. If I'm cooking multiple courses for 7-40 people for a holiday or event and already have hours of prep to do, I used the jarred variety along with toasted garlic powder and adjust all to taste. IMHO most folks cannot tell the difference in meals that take longer than 20 minutes to cook because fresh garlic and herbs both lose that lush potency after cooking awhile as they basically melt away into the overall meal. However, simple and quick meals always benefit from fresh. Aren't we lucky to have a choice?
arielcooks
September 11, 2016
We used to make Julia Child's garlic mashed potatoes for Thanksgiving, and to feed everyone we needed 10 pounds of spuds. That meant at least a couple of heads of garlic, more like 3 or 4 sometimes. One year I bought the packaged, peeled cloves. They proved disappointing; their taste was more akin to bottled minced garlic (yuck) than to raw garlic. Never again! -- As to which I'd rather substitute, I hate baking, so I'll buy the pie crust. But I love the smell of garlic and I love working with it and smelling it on my hands.
barbara N.
September 11, 2016
I buy my pie crust too. I've made it and never noticed enough of a difference to make it worth the effort involved. He who eats it agrees.
barbara N.
September 11, 2016
I use fresh, depending on the amount I'm using it either chop by hand or use my zyliss hand chopper. We make fresh pasta 2x a week on average. (Thanks to my BIL for the Phillips pasta maker ) If I'm simmering sauce for the afternoon I'm using fresh. And, imo, onion is the worst smelling thing. Actually, since I hate onion I never use it.
Young O.
September 11, 2016
Korean food requires a lot of garlic - we'd spend all day chopping garlic if we had to do it fresh each time. I don't make it that often, so I do chop fresh each time. My mom peels about 10 lbs at a time, finely mince them in a food processor, freeze them into cubes, and keeps the cubes in a ziploc bag in the freezer for stews and sautees where the garlic would be cooked anyway (freshly mince when needed raw).
Sarah J.
September 11, 2016
Wow, can't even imagine what 10 pounds of garlic cloves would look like!
lydia.sugarman
September 11, 2016
Just can't bring myself to use anything but fresh minced or chopped garlic. I tried the jarred stuff once. Bleah!
But then, I don't understand paying a premium for precut vegetables that have been sitting in the refrigerated case for hours or days. The few extra minutes more than offsets all the drawbacks.
But then, I don't understand paying a premium for precut vegetables that have been sitting in the refrigerated case for hours or days. The few extra minutes more than offsets all the drawbacks.
Mary
September 11, 2016
Some food items change taste with exposure to air and are not quite the same as their happy selves inside the husk or kernel or whatever. For that reason I mostly use fresh garlic but don't buy the pre-peeled kind. If I needed garlic in a hurry and only had stuff in a jar I'd use it rather than do without entirely. It's happened or maybe I only had 2 cloves and needed more. Not a big deal.
Jade D.
September 11, 2016
I prefer to chop myself, particularly since there are several questionable ingredients in the jarred variety that I am not willing to compromise a dish with.
Natalie
September 11, 2016
I know I prefer to always have several heads of garlic ready to use- and I'll usually add a couple cloves more than what's called for. But, I also don't think it's my business to tell anyone else what to do with regards to this- it's THEIR food, not mine.
And sometimes it can totally be a function of how they're raised... People can be territorial an opinionated about meatloaf- what's right and wrong. Some you may like, others you can't stand and you won't be replicating for yourself. It's maybe "correct" to someone though.
I had my first run-in with an opinionated food rant in grad school, when a roommate and I were watching Food Network.
She became extremely upset that the chef we were watching (and any of the others for that matter) was using fresh vegetables instead of canned.
Canned was what her mother had used, it was good enough and it was easier.
(Ok, well, they're chefs, it's what they do...)
But I didn't get into it because I knew her personality and that there was no way I could make her see differently.
I know my preference and what I do.
And sometimes it can totally be a function of how they're raised... People can be territorial an opinionated about meatloaf- what's right and wrong. Some you may like, others you can't stand and you won't be replicating for yourself. It's maybe "correct" to someone though.
I had my first run-in with an opinionated food rant in grad school, when a roommate and I were watching Food Network.
She became extremely upset that the chef we were watching (and any of the others for that matter) was using fresh vegetables instead of canned.
Canned was what her mother had used, it was good enough and it was easier.
(Ok, well, they're chefs, it's what they do...)
But I didn't get into it because I knew her personality and that there was no way I could make her see differently.
I know my preference and what I do.
foodluver
September 11, 2016
Always fresh! No shortcuts.
The best way to attempt to standardize the amount of garlic called for in a recipe is to change a volume measurement to a weight measurement (grams are more accurate than ounces) and make a note of it on the recipe for the next time. Also, just use your judgement if a recipe calls for certain number of cloves - adjust the number if your garlic cloves are very small or large. The intensity of garlic flavor in a dish is ultimately a matter of taste.
The best way to attempt to standardize the amount of garlic called for in a recipe is to change a volume measurement to a weight measurement (grams are more accurate than ounces) and make a note of it on the recipe for the next time. Also, just use your judgement if a recipe calls for certain number of cloves - adjust the number if your garlic cloves are very small or large. The intensity of garlic flavor in a dish is ultimately a matter of taste.
Michael
September 11, 2016
I buy it fresh from the farmers market whenever possible. Such a huge difference from the grocery store. My question is when is it best to slice thin and when is it best to chop?
Sheri W.
September 11, 2016
Maybe I'm weird, but I love to chop, mince, slice, and dice garlic. I love how my hands smell for the rest of the day! Chopping garlic is part of the process, the circus, of preparing dishes for my family. I've never used jarred garlic because I'd miss chopping it myself. I was given a garlic press and threw it out.
Chopping garlic is like meditative yoga for me.
I have a child in middle school and another in high school and they will frequently stop in the kitchen when they see me chopping anything and offer to help. I let them help if said article can squeak by with 'rough' chop as they are both learning. I enjoy having them in the kitchen and they both enjoy helping prepare our meals.
Not enjoying chopping garlic is a foreign idea to me.
Chopping garlic is like meditative yoga for me.
I have a child in middle school and another in high school and they will frequently stop in the kitchen when they see me chopping anything and offer to help. I let them help if said article can squeak by with 'rough' chop as they are both learning. I enjoy having them in the kitchen and they both enjoy helping prepare our meals.
Not enjoying chopping garlic is a foreign idea to me.
Patti P.
September 11, 2016
I so agree! I was in a kitchen store once when someone was demonstrating the thing you roll garlic in to peel it to avoid the smell—I too LOVE the smell of my fingers post-chopping! It makes me think of the Saturday Night Live skit where Mary Katherine smells her fingers for a different reason—lol!
I do use a press for some things—most often when making basic balsamic vinaigrette which I always have on hand. It distributes the garlic flavor best this way. Can never understand why people BUY salad dressing when it's so easy to make! Sort of similar to buying jarred garlic when you can keep it on hand and chop it yourself!!!
I do use a press for some things—most often when making basic balsamic vinaigrette which I always have on hand. It distributes the garlic flavor best this way. Can never understand why people BUY salad dressing when it's so easy to make! Sort of similar to buying jarred garlic when you can keep it on hand and chop it yourself!!!
rickwoodland
September 11, 2016
If you can find me a jarred 'garlic' that tastes the same as fresh minced, I'll take it. Tried several, no luck. How long does it take you to smash a few cloves with the back of a knife, pull out the parchment and run your blade through it once or twice? IDK. I always have dried garlic powder on hand for certain recipes where the pieces of garlic wouldn't be appreciated.
Jill L.
September 10, 2016
As the daughter of a jarred-garlic user, I go fresh ;)
As someone who frequently runs out of ingredients (will I ever figure out not to cut it so close??), I keep backups: dried garlic (powder) and frozen garlic cubes. Have you guys seen these?? Minced garlic, frozen, but it also has some salt and oil in it (not a deal-breaker b/c you're typically cooking with those anyway, right?). I get them at TJ's along with basil and cilantro (the cilantro, I can live without but it's not bad in a pinch).
As someone who frequently runs out of ingredients (will I ever figure out not to cut it so close??), I keep backups: dried garlic (powder) and frozen garlic cubes. Have you guys seen these?? Minced garlic, frozen, but it also has some salt and oil in it (not a deal-breaker b/c you're typically cooking with those anyway, right?). I get them at TJ's along with basil and cilantro (the cilantro, I can live without but it's not bad in a pinch).
Christine
September 9, 2016
Applause to anyone that is trying to be a better home chef, no matter what kind of garlic you are using." I have to thank you for this. Food "snobs" can really take the fun out of being new to cooking. Like not raising your hand in class because you feel stupid. That is one of the reasons I signed up for Food52. I recently purchased some bulbs of garlic and some of the cloves were huge, some not so big. If I'm gonna go the extra mile and mince it up myself and my recipes just calls for eight cloves, this creates a dilemma. I have since learned that there is hard neck garlic and soft neck garlic, and wow, elephant garlic, each a different taste and size. Some have even smaller wedges inside the other wedges. For now, while ya'll are arguing about how much minced garlic equals one clove, I'll just mince and measure and be as accurate as possible.
Smaug
September 9, 2016
Not that it makes much difference in the kitchen, but elephant garlic isn't actually garlic, it's a type of leek.
D
September 9, 2016
I agree with the 1 clove = 1 tsp school. But, if one were following a receipe exactly and it calls for just one measurament of garlic, doesn't it depend on how it was written?
1 clove garlic, minced (approximate measurement)
1 tsp minced garlic (exact measurement)
And, if fresh garlic was not readily available, or prohibitively expensive, I would use powdered/ground/dehydrated, grow my own or mail order it before using that stuff from a jar.
1 clove garlic, minced (approximate measurement)
1 tsp minced garlic (exact measurement)
And, if fresh garlic was not readily available, or prohibitively expensive, I would use powdered/ground/dehydrated, grow my own or mail order it before using that stuff from a jar.
Sarah C.
September 8, 2016
If you need it fresh, the microplane, but if you would be happy with some mild roasted, microwave the cloves. Lots of dancing in the rays, lots of festive hissing, sometimes a clove spontaneously sheds its skin - but you end up with a sweet cooked clove that is easy to smash or slice. It IS hot as all hell (Garlic is mostly sugar anyhow) so be careful: you can also burn it doing this if you leave it too long (Fifteen seconds tends to be enough).
Natalie R.
September 8, 2016
I second the microplane comment for things like dressings and curry pastes. For any application with frying, I prefer to just chop it or slice it. I never bother with making it extra fine, either. The jarred stuff just doesn't taste like garlic to me, and I wasn't able to brown it the one or two times I had to work with it. Very disappointing. I think garlic powder tastes more like the real thing.
1 tsp per clove is my rule of thumb. I use that rule frequently because my cloves vary in size so drastically. Still, I don't bother measuring unless the garlic will be raw.
1 tsp per clove is my rule of thumb. I use that rule frequently because my cloves vary in size so drastically. Still, I don't bother measuring unless the garlic will be raw.
Smaug
September 8, 2016
In the vast majority of cases, garlic should be to taste. If you aren't purchasing your produce in the ideal world of a TV chef, the garlic is apt to vary greatly in strength and quality, and of course cloves can be any size at all. It shouldn't take all that much experience to get a handle on what you need to satisfy yourself.
Nancy
September 9, 2016
Forge to mention the green sprouty stuff in the middle. Where do y'all stand on removing or not removing it? As I generally store my garlic at room temp, and sometimes the sprouting starts before I use it all up, I prefer to remove the green bits. This gives me more usable garlic & better flavor. Though some people say it doesn't matter, and include the green bits.
Nomnomnom
September 9, 2016
I take it out. I learned that trick many years ago when I was studying in Germany. I have no evidence that it tastes better, but I've been doing it for so long, it's just second nature. I'd be curious to know what others think too!
sarah
September 11, 2016
Thank you. Just smell to guess the strength and wing it. E.g. if I make a sauce for my family it wouldn't bother anyone if it was one degree more or less 'garlicky'. Makes sure meals don't get boring.
Nancy
September 8, 2016
I think there is a sliding scale of garlic standards depending on whether you are cooking at home or professionally, availability & cost (like the food52 garlic fiend in New Zealand who found local supplies rare & very expensive), time and taste.
Clove is a convenient measure to name in a recipe, and I use the clove = tsp as my starting point, not as gospel.
Add a little garlic to your recipe, taste and add more if needed.
As for my lazy trick, if I want garlic taste in something liquid (like salad dressing, stew, soup) but know we won't be eating it, I just smash a clove or two with a chef's knife and add it to the dish. Later, when serving, I will pull it out or put it aside.
Clove is a convenient measure to name in a recipe, and I use the clove = tsp as my starting point, not as gospel.
Add a little garlic to your recipe, taste and add more if needed.
As for my lazy trick, if I want garlic taste in something liquid (like salad dressing, stew, soup) but know we won't be eating it, I just smash a clove or two with a chef's knife and add it to the dish. Later, when serving, I will pull it out or put it aside.
Wendy B.
September 8, 2016
Faster than mincing, I run a fresh garlic clove over a microplane. Only use what you need, no messy board & hands stay fresh.
Your O.
September 8, 2016
Fresh garlic because, yes, it's that easy. I do not have a food processor, but I do have an Inupiat Ulu and the curved board that goes with it. Food processor challenge anytime. One of my most used kitchen tools, every day for 15 years... would not attempt chopping herbs, mincing garlic or julienning anything without it, not to mention stripping fat off of chicken parts or doing a chiffonadd of basil leaves! (http://shop.theulufactory.com/Bowl-and-Ulu-Sets_c14.htm)
Michael S.
September 8, 2016
It's called a food processor. Either purchase peeled heads of garlic, which is probably 95% of all restaurant and pulse them to a decent mince. There. PROBLEM SOLVED.
Janet
September 11, 2016
For a large quantity, I smash the cloves to get rid of the peel and use a mini-processor to chop it. It works especially well when the cloves have to be combined with oil. Like others, I have never tasted a jarred garlic that I would use; the oil always tastes on or over the edge of rancid to me.
See what other Food52 readers are saying.