"You'll probably notice that the teaspoon of jarred garlic seems like more than what you'd get from mincing a fresh clove. Although garlic becomes more potent as you cut it open, thanks to the release of allicin compounds, the taste fades over time and as a reaction to the preservation process. As a result, pre-packed minced garlic has a milder kick than if you had chopped it yourself."
"Jarred minced garlic can be a great substitute in a pinch, but don't be tempted to sacrifice flavor for convenience. There are some recipes where fresh garlic is a dealbreaker. The strong punch of raw garlic is essential for adding to aioli and hummus or rubbing over toasty bruschetta. As well as being milder, jarred garlic can have a distinct tangy taste due to the citric acid used to make it shelf-stable."
One teaspoon of minced garlic equals one fresh garlic clove, providing an easy conversion for cooking. Fresh garlic varies in clove size and releases allicin when cut, producing a strong, immediate potency. Jarred minced garlic loses some intensity over time and through preservation, resulting in a milder flavor and sometimes a tang from citric acid. Fresh garlic is ideal when raw garlic's punch matters, such as in aioli, hummus, bruschetta, aglio e olio, or garlic butter shrimp, and when larger pieces or different textures are required. Jarred garlic works well when cooked into liquids alongside robust flavors.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]