why does jarred minced garlic taste so bad :(

because minced garlic would be so nice to have on hand without 10 minutes of prep :(

I grow my own garlic and I find the jarred stuff offensive. It doesn't even taste like garlic.

I cant stand that shit, even the stuff that they just "skin" and leave whole.

I don't know what the hell they do to it but it's nowhere near as good as fresh garlic.

I'm guessing it loses a lot of the volatile compounds or they react to form new flavors. Since it's not refrigerated I'm guessing they also heat it like you would when jarring anything else.

I stopped complaining and started chopping years ago. Now I can mince up 4-5 cloves
in about 60 seconds.

I bought one of these and it works fine. I hate mincing garlic as well

Amazon.com: Trudeau Garlic Press: Kitchen & Dining (http://www.amazon.com/gp/product/B00062B0EM)

It's the way they process it. It releases a whole lot of the oil in the garlic. If you do a bunch of garlic in a robot coup it can get bitter like the pre chopped shit. The presses are ok, but the bitterness can show up depending on how good he garlic is.

Shallots also, and onions.

Alton Brown onces used a piece of polished marble, about 4 or 5" square. He just hit the clove with it and it was perfectly smashed/minced.

or, if you have less style, just hit it with a meat tenderizer.

what I usually do is just mince a whole head in advance but it doesn't have much of a shelf life. I bought a whole vat of the minced shit at costco and it has ruined 2 dishes for me. so disappointing.

little tip -

If you want to mince a whole head and leave it to last 5-7 days - cover it in olive oil to prevent oxidization (olive oil will be great for salad dressings) and use as needed.

Also, mincing garlic should not take you 10 minutes - remember, smash it, peel it, put a little salt on it to keep it on the board, and mince away.

i put it on the counter, cover with a plastic baggie, whack with a wooden mallet.

it works

they sell whole plain cloves you know.

those are terrible too.

i put it on the counter, cover with a plastic baggie, whack with a wooden mallet.

it works

I put the cloves on the cutting board and just rapidly rock-chop my chef knife until it's nicely minced. Like I said, I can do 4-5 cloves in about 60 seconds. The effort pays off in flavor.

its better than nothing mang. just get fresh garlic.

whole peeled from costco are pretty good. We use them in the resturant and know alot of other good resturants that do too. U still have to go to town on them, but hell i kinda enjoy it. The one thing i hate is worrying about getting every little skin off my cutting board, so peeled works for me and doesnt affect taste.

peeled from costco is pretty much all we use unless we run out

then we peel garlic like cave people

peeled from costco is pretty much all we use unless we run out

then we peel garlic like cave people

dont lie man, KFC doesnt use garlic in any of their deep fried treats.

i dont get it

I think hes trying to say you work at KFC

why you acting all meek now giga? .....You dont get it?


....Must be all the fryer fumes