The article contrasts Kirkland's jarred minced garlic with fresh garlic, emphasizing that pre-minced garlic loses flavor due to delayed breakdown of aromatic compounds. The freshness of garlic dramatically affects taste, making fresh cloves significantly preferable. Recommendations include proper storage techniques for fresh garlic to prolong its shelf life, as well as practical methods for peeling and preparing it. Ultimately, the article advocates for the use of whole garlic for its superior flavor profile and encourages readers to embrace the minor effort involved in its preparation.
Instead of keeping whole garlic bulbs on hand, perhaps you imagine yourself spooning out a little at a time, keeping your hands, knives, and cutting board clean and odor-free.
Cutting it ahead of time means less flavor because the aromatic compound that is emitted when you break into it dissipates after a while.
If you store them in a dry, cool place with plenty of air circulation, such as in a basket or a mesh bag, they can last up to six months.
Once you learn a few tricks... there are lots of techniques to help that papery covering slip right off before chopping them up.
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