Garlic Question

[deestafford]

Sometimes messin' with fresh garlic can be a pain...at least to me anyway...and I was wondering how are those peeled garlic cloves in oil?  Are  they as good, or close enough to use, as fresh?  Thanks, Dee

[bbqchef]

At work we use peeled garlic cloves that come in a large container, no oil. It works the same as much as I can tell.

[CDN Smoker]

I'm looking for one of these,

http://www.oxo.com/p-473-garlic-peeler.aspx

[Pappymn]

I buy the chopped up garlic in oil from Costco. Pretty big jar. I like the convenience of it, and it lasts longer then the whole cloves not in oil. Found that out the hard way

[fishingbouchman]

this looks like fun

[CDN Smoker]

this looks like fun

Looks like fun (yes) until your wife gets involved

[hikerman]

IMHO it doesn't come close to fresh. I tried it once and threw it out, was very sulfurish. Fresh is tasty, easy, and very good for you!

[Pam Gould]

Dee.. in the grocery stores you can buy the small jars of chopped or crushed gahhlick. also the just cloves. Keep them in the frig. Or take a head and separate them and stick them in the ground now. In a pot or the ground, doesn't matter and you will have gahhlick the rest of your life.
very easy to chop gahhlick and just run your knife under water and rub the knife with your hand.  The smell will be gone on your hands. Try not to cut yourself too.  It works. Pam   ☆´¯`•.¸¸. ི   

[RAD]

I buy the chopped up garlic in oil from Costco. Pretty big jar. I like the convenience of it, and it lasts longer then the whole cloves not in oil. Found that out the hard way

Same here but from Sams



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[muebe]

I'm looking for one of these,

http://www.oxo.com/p-473-garlic-peeler.aspx

I have a similar one and they work great!

[bbqchef]

Do not peel fresh garlic at home and store it in oil. Garlic is PHF and bacteria can grow in an anaerobic environment.

[Cinredman]

I've tried the various "jar" solutions and just was never satisfied with the flavor. Now, if I was running a kitchen and using pounds of the stuff per day, might make sense. But, for the cooking I do, I find  fresh is best.

I store whole heads of garlic in a little clay pot my dear mother-in-law purchased. 


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[hikerman]

Same here Redman.  The taste of jarred and preserved? does not compare with fresh.

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[Hub]

The peeled/prepared garlic in oil (whether whole cloves or chopped or minced) has to be irradiated or contain preservatives and other stuff to sterilize it and retard decomposition.  Thus, it doesn't have the same "impact" as freshly prepared.

Occasionally, you can find jars of pre-peeled garlic "buds" that haven't been treated with anything.  These are pretty much the same as fresh garlic but will rot faster than a politicians reputation, so take care and discard them if you sense any degradation, mold or non-garlic aroma from them.

Hub

[Smokin Don]

Fresh is best IMHO. I say save your money on peelers, just roll on counter or cutting board pressing down with your thumb. Cut stem end off and the peel comes off easily. I use a lot of Penzey's dried garlic flakes when adding to food for a short cut. I like to sprinkle it on salads and potatoes. For sautéing I like the fresh to add to oil. Don