Garlic?

[Rippinlip]

First of all I must save.I really like Garlic!!!!!!!!!!!!!

When is too much?

Is the salt type more intense than the raw cuts?

Reason being I made some soup and used the salt type and my wife (4WheelinMama) said she could not help but complain.

What are typical adds of each type and if someone does not like it, how do I know?

Mark

[Jim Almquist]

First of all I must save.I really like Garlic!!!!!!!!!!!!!

When is too much?

When you sweat and it smells like garlic you might have eaten to much

I love garlic but most times I like to use only fresh. I use a Zyliss garlic press because they work great and will do a head in no time.

Could it have been that there was to much salt along with the garlic flavor or was it just to strong of a garlic flavor ?

[icehousebob]

Garlic salt is just what it says, salt with garlic flavoring. If you're not using fresh garlic, use minced garlic or garlic powder. If you use garlic salt, most of what you taste will be the salt.

[Quetico]

Never use garlic salt. It just adds salt with minimal garlic flavor.

I've heard chef's argue about the garlic press issue. Most recent word is that you get more flavor if u dont press it. They say you should mince/chop/dice but dont press.

[chaffmj]

I try and use fresh garlic qall the time but if you want to buy garlic in a shaker buy the Garlic Garlic from Tastefully Simple or something like that. Great stuff.

[SkunkedAgain]

Agreed about Garlic Garlic from Tastefully Simple. A friend used to work for them and get me some. They were at the MN Garlic Fest two years ago.

As for cooking, I only use real garlic. I have a garlic press that hasn't been used in years, along with the Garlic Genius, and a few other novelty deals. In the end, I realized that those things are never easy to clean no matter what the design and that with factoring that in, I can mince garlic just as quick (and my hands smell awesome for the rest of the day).

From what I've read and heard, you get more garlic flavor the finer it is chopped or sliced - more exposed surface area. If you want less intense garlic flavor then cut into bigger chunks.

[Jim Almquist]

I use to hate all the garlic presses that I owned because they did not work and were hard to clean. I read about the Zyliss in Cook's magazine and decided to give it a try and they do flat out work. You do not have to peel the cloves but if you do it is a lot easier to clean up.

[deerminator]

Fresh garlic is best for cooking but we buy a lot of the minced garlic in a jar. Keep a jar or two in your fridge and you have easy, prepped garlic for cooking. This comes in especially handy on weeknights after a long day of work when you want to minimize the time in the kitchen.

[SkunkedAgain]

I can't imagine ever wanting to minimize my time with garlic

[Coach Dog]

Fresh is good but the jar of minced garlic is not that much different IMO. Much easier, cheaper, and you'll tend to use it more because it is so readily available. Plus it is more "wet" so it seams easier to spread on things such as breads, pizza crust, etc.

[croixflats]

Depending how or what I'm cooking each method has its place. If I'm sauteing shrimp or adding to spinach I'll Sauteing onions I'll chop or use the press. If I want bits of garlic I chop.

I don't believe using the press hiders taste over chopping.

For soups I love using Dehydrated Minced garlic also great when browning chicken or steak for Fajitas get a great garlic taste. From Tones I keep a 22 oz bottle in the cupboard at all times.

Garlic salt I use as a garnishment for personal taste at the table never cook with it.