Cooking
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TAGS:
- [QUESTION] - For questions about cooking.
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- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
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I take issue with that one specifically. Frozen, jarred, canned, tinned or tubed garlic is so much worse than freshly chopped garlic and it really isn't that much of a hassle to peel and chop it.
I'm lazy as shit and use tons of garlic and you just smash it with the broad side of the knife and give it a little slap slap to chop it up and you're done. I've never had non fresh garlic that's anywhere near as good as fresh garlic, same with ginger. Pickled ginger's good too, but it's not the same thing as regular ginger and isn't interchangeable in most recipes.
I'm not even that much of a snob about fresh ingredients, I almost exclusively use refrigerated lemon and lime juice because I don't go through those often enough to keep them fresh and it's 95% there, but garlic is probably the one thing that I refuse to get preprocessed.
@BettyWhiteInHD I agree with you when it comes to canned or jarred garlic, but I can't tell the difference when I cook with frozen, at least for minced or mashed garlic. I use the kind they sell at Trader Joe's, 'dorot' brand, not sure if others taste different. Usually I'm using it as an aromatic for sautéing. I really only bother with fresh if I need to slice the cloves a specific way.
That's fair enough if you can't taste the difference, but I've tried that exact same brand (they also do other herbs) and I can't stand it.
I don't know, I love garlic, maybe I am a garlic snob lol.