3 ms·

If I need diced garlic then sure, though I'd probably just chop garlic cloves for that. For me the inconvenience of garlic comes from getting it to minced textu

If I need diced garlic then sure, though I'd probably just chop garlic cloves for that. For me the inconvenience of garlic comes from getting it to minced texture to maximise the flavour - peeling it's not that big an issue once you've learned the 'gently crush it with the side of the knife' technique. But I can't really think of a dish I cook regularly where I must have diced garlic as opposed to minced. Even making aglio e olio I'm perfectly happy with frying minced garlic. You get much more garlic flavour for the same amount of garlic that way, and because you cook it lower and slower (larger surface area) there's less chance of burning the outside and making everything bitter.

philliphaydon 4y ago
Living in Singapore I discovered the diced garlic, it opened a whole new world. I love LOVE garlic but I hate the smell on my fingers that lingers after dicing up alot of garlic. So being able to throw like a few table spoons in the pan for cooking stir fry or such instead of dicing up 10 cloves is handy. And I don't need extra oil. But the tube stuff, if you soften butter, mix butter, tube garlic, and any spices you like, then put that on bread or use it as a dip, omg. :-0~~~~ sooo good. Both have their usages. Soup I just throw the cloves in the soup without peeling. Or use black garlic. Chicken soup made with black garlic is the beez kneez.
- marmarama 4y ago
  Slow-roasted vegetables with unpeeled garlic cloves is one of my favourite lazy dishes. 5 minutes to prep: chop whatever veg is in the fridge, stick it in a roasting dish, smother in oil, healthy sprinkling of chunky salt crystals and black pepper, maybe add a few sprigs of fresh rosemary from the garden, give it a stir and a shake, slam it in the oven at 180C, come back and stir it every 30 minutes until it looks good enough to eat (usually about the 90 minute mark for me but depends on how fine I chopped the veg). Yum.
  - philliphaydon 4y ago
    Making me hungry now.

philliphaydon 4y ago

Living in Singapore I discovered the diced garlic, it opened a whole new world. I love LOVE garlic but I hate the smell on my fingers that lingers after dicing up alot of garlic. So being able to throw like a few table spoons in the pan for cooking stir fry or such instead of dicing up 10 cloves is handy. And I don't need extra oil. But the tube stuff, if you soften butter, mix butter, tube garlic, and any spices you like, then put that on bread or use it as a dip, omg. :-0~~~~ sooo good. Both have their usages. Soup I just throw the cloves in the soup without peeling. Or use black garlic. Chicken soup made with black garlic is the beez kneez.

marmarama 4y ago
Slow-roasted vegetables with unpeeled garlic cloves is one of my favourite lazy dishes. 5 minutes to prep: chop whatever veg is in the fridge, stick it in a roasting dish, smother in oil, healthy sprinkling of chunky salt crystals and black pepper, maybe add a few sprigs of fresh rosemary from the garden, give it a stir and a shake, slam it in the oven at 180C, come back and stir it every 30 minutes until it looks good enough to eat (usually about the 90 minute mark for me but depends on how fine I chopped the veg). Yum.
- philliphaydon 4y ago
  Making me hungry now.