Garlic, simplified
Garlic is a must-have aromatic seasoning that every cook keeps handy for savory dishes. However, as much as I love garlic it is annoying having to smash, peel, and chop it when cooking. So, to save myself time and energy (and some sanity), I typically use garlic in one of three ways:
- Powdered or granulated (a coarser grind than powder).
- Dried and minced.
- Fresh and peeled.
Where to find these types of garlic
Powdered or granulated garlic is the easiest to find at basically any grocery store. I prefer the granulated over the powdered garlic because the powdered tends to clump more easily if it has been exposed to moisture in the air. Over time, it can transform into one big, hard ball of garlic powder that becomes difficult to use. I normally buy the dried minced and fresh peeled types at my local farmers market in the spices and refrigerated sections. However, I have recently found them at Walmart for a great price as well (click above hyperlinks). The dried minced is perfect for soups and sauces as the flavor blooms in the liquid it is added to. And, of course, the fresh pre-peeled garlic is particularly perfect because is ready to slice, chop, or smash straight out of its packaging. Surprisingly, it stays fresh for at least a couple of weeks in the refrigerator.
Easier cooking with prepped garlic
These three garlic options are my go-to for everyday cooking. Each option allows me to maintain my cooking flow without having to stop and prep garlic from its husky bulb of tightly-packed cloves. These options are especially convenient during the holiday season when preparing several dishes at a time. In fact, I usually throw the pre-peeled cloves into the food processor to quickly mince or slice them in bulk, saving even more time in the kitchen.
I hope that these tips have convinced you to get yourself a garlic collection. They will change your life!
NOTE: This review and recommendation are unpaid and unsponsored.
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