Garlic: Crushed, Chopped or Minced

Discussion in 'Sausage' started by mabrandt, Aug 6, 2013.

  1. mabrandt

    mabrandt Fire Starter

    When you folks have a recipe that calls for fresh garlic, what is your preference to the way it is added to the mix? Crushed in a press, chopped or finely minced? Also, do any of you substitute granulated garlic when it calls for fresh? If so, do you notice much difference? What I have been doing is just following the recipes and doing what's is originally written, but was wondering if it really makes a difference.
  2. I never use a press. I crush it with the side of a knife. Sometimes that is enough. sometimes it needs to be minced. I use a lot of powdered garlic but not inplace of fresh. They sell jars of minced garlic. I always have a jar of it in the fridge.

    Happy smoken.

  3. link

    link Smoking Fanatic SMF Premier Member

    I use a lot of garlic so I always keep some on hand. I like to just mince it fresh when I use it. However for convenience I bought one of those jugs of garlic and filled the food processor and slowly added olive oil until i got the consistency i wanted and I put this in the freezer in an airtight container.When garlic is needed I just scrape off some and drop it in whatever I am cooking. Works great.
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    You're on the right track by following the recipe. The strength of garlic will vary be the size of the pieces and the way it's treated.

    As a rule of thumb, the smaller the piece, the bigger the flavor. GOOD granulated garlic will have a pretty good kick and can be subbed for fresh but it won't be exactly the same. It will provide the kick but less of the subtle flavors than fresh.

    Play around with it and see what methods you like best. Then share your findings here!!
  5. Minced garlic works well. You can also buy garlic paste at a Asian or Indian food store in pint and quart jars. I use paste as much as minced. They seem to get way too much $ for paste at the grocery store, if you can even find it. Sometimes you can find it in a toothpaste type tube. I head to the Asian or Indian food stores and buy mine. They also have garlic and ginger mixed in a paste. As far as which one to use, I use both depending what I am mixing it in. Kind of personal preference. Granulated garlic is a little stronger than fresh so you need to adjust accordingly. Garlic paste seems to mix very well in all recipes. I use a spoonful in my garlic mashed potatoes.

  6. mabrandt

    mabrandt Fire Starter

    Thanks for the suggestions. I'll try switching it up and see what happens. It sounds like it is a personal choice. Try the different methods and stick with the one you like best.
  7. reinhard

    reinhard Master of the Pit OTBS Member

    I use the minced garlic that comes in jars. Reinhard

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