I know it’s best to use fresh garlic but for convenience I wondered what brand of jar garlic was the best.
Does anyone have a favourite?

cottagerose - 2019-05-21 17:23:00

This is not going to be of much help cottagerose, I know... but I've tried various brands of minced/crushed garlic in a jar (supermarket stuff) in the past & it falls way short of a garlic taste ...sometimes it has tasted mostly of vinegar.
I'd rather use Cobram's Garlic infused Olive Oil, garlic salt or anything if I have no fresh garlic.
imo, it's better to take a couple of minutes to peel real garlic ...but maybe some one will be able to point you to a better brand than what I've tried & given up on.
Perhaps specialist food retailers have a more quality brand of garlic in a jar?
good luck, hope you find something to your taste & I might learn too.

samanya - 2019-05-21 17:32:00

samanya wrote:

This is not going to be of much help cottagerose, I know... but I've tried various brands of minced/crushed garlic in a jar (supermarket stuff) in the past & it falls way short of a garlic taste ...sometimes it has tasted mostly of vinegar.
I'd rather use Cobram's Garlic infused Olive Oil, garlic salt or anything if I have no fresh garlic.
imo, it's better to take a couple of minutes to peel real garlic ...but maybe some one will be able to point you to a better brand than what I've tried & given up on.
Perhaps specialist food retailers have a more quality brand of garlic in a jar?
good luck, hope you find something to your taste & I might learn too.

Most of the time convenience comes down to not wanting the entire head minus one or two cloves to go rotten, not the time it takes to peel.

fizzy_kiwi - 2019-05-21 17:38:00

fizzy_kiwi wrote:

Most of the time convenience comes down to not wanting the entire head minus one or two cloves to go rotten, not the time it takes to peel.

To me it's about flavour, though.

samanya - 2019-05-21 19:06:00

This message was deleted.

mecanix - 2019-05-21 20:02:00

fizzy_kiwi wrote:

Most of the time convenience comes down to not wanting the entire head minus one or two cloves to go rotten, not the time it takes to peel.

I completely understand this sentiment.

buzzy110 - 2019-05-21 20:16:00

Those containers with ready-crushed/minced garlic, usually beside the fresh garlic in supermarkets, are from China. There may be NZ producers somewhere but check the label.

wasgonna - 2019-05-22 13:27:00

buzzy110 wrote:

I completely understand this sentiment.

Don't we all?
Perhaps you would be kind enough to tell us all what you have found to be the most authentic tasting garlic in a jar?

samanya - 2019-05-22 15:43:00

I’ve bought a master food on3 so we will see if it’s ok as a stand by
Thankyou everyone for your thoughts

cottagerose - 2019-05-22 18:10:00

samanya wrote:

Don't we all?
Perhaps you would be kind enough to tell us all what you have found to be the most authentic tasting garlic in a jar?

Still waiting for your learned advice.

samanya - 2019-05-22 20:12:00

fizzy_kiwi wrote:

Most of the time convenience comes down to not wanting the entire head minus one or two cloves to go rotten, not the time it takes to peel.

Wouldn't most people use it often enough to not worry about it going rotten? If I'm wrong then ... I wonder if it's possible to freeze?

Anyway ... I find the ginger in jars a perfectly suitable substitute for fresh, but not the garlic, so always have fresh garlic on hand.

blands70 - 2019-05-23 11:13:00

Cottagerose I use the kim lee branded one, which I get from the Asian supermarkets.

ruby19 - 2019-05-23 22:49:00

samanya wrote:

Don't we all?
Perhaps you would be kind enough to tell us all what you have found to be the most authentic tasting garlic in a jar?

samanya wrote:

Still waiting for your learned advice.

Why the harassment. Point scoring maybe. Isn't that what you call it?

I don't use processed garlic. The ingredients list, and the fact that it is probably made with tasteless Chinese garlic, are enough to put me off. I just put up with the unused portions of fresh garlic going soft and unusable. I have one of those ceramic thingies that helps the garlic last a bit longer. Therefore, I can empathise with the OPs complaint but didn't offer any suggestions.

Happy?

buzzy110 - 2019-05-24 16:02:00

Thank you, have a great weekend.

samanya - 2019-05-24 17:04:00

fizzy_kiwi wrote:

Most of the time convenience comes down to not wanting the entire head minus one or two cloves to go rotten, not the time it takes to peel.

You must keep it a long time to go rotten - I find that the clove keeps really well, either at room temp or in the fridge, and if not used it either 'sprouts' or dries into a wizened like bulb which is generally still quite usable even tho it isn't that attractive.

brouser3 - 2019-05-26 12:34:00

I get the occasional clove that has a bruise like marking, but have never had it rot either, but then I do use it regularly.

samanya - 2019-05-26 12:50:00