Fresh minced garlic is easier to use and likely better, but the jarred stuff probably works fine in a pinch. I stopped making fresh ginger and used jarred for that now because it’s such a pain in the ass to prep. Garlic is too easy though, I never use jarred. I see the appeal though.
I know some people think there’s an aftertaste with iodized salt. I don’t have that experience. Is sea salt or kosher salt better than table salt? Maybe? There honestly isn’t much of a difference unless your recipe calls for a more coarse grind, in which case you need to adjust to prevent oversalting.
The prepackaged parmesan (which I like to call wood pulp) has a hugely inferior taste to freshly ground Parmesan. Big difference in flavor, but it also does depend on the application. Mixing a large quantity into a sauce? Yes, absolutely get fresh. Using as a garnish? Who cares?
The only thing on that is how unstable the molecules that give garlic its flavour are - they’re formed when the cell walls are damaged then pretty much break down immediately regardless (IIRC when there’s too much heat, too much acid, insufficient moisture and more, ie any way we have of preserving stuff, I could be wrong on a couple though) so the only way you’ll have any chance of them making it to your taste buds is by cutting the garlic clove as late as you can
Most spices don’t work like this which is why dried chilli, pepper, mustard etc. is fine, however there’s literally no substitute for fresh garlic
Fresh minced garlic is easier to use and likely better, but the jarred stuff probably works fine in a pinch. I stopped making fresh ginger and used jarred for that now because it’s such a pain in the ass to prep. Garlic is too easy though, I never use jarred. I see the appeal though.
I know some people think there’s an aftertaste with iodized salt. I don’t have that experience. Is sea salt or kosher salt better than table salt? Maybe? There honestly isn’t much of a difference unless your recipe calls for a more coarse grind, in which case you need to adjust to prevent oversalting.
The prepackaged parmesan (which I like to call wood pulp) has a hugely inferior taste to freshly ground Parmesan. Big difference in flavor, but it also does depend on the application. Mixing a large quantity into a sauce? Yes, absolutely get fresh. Using as a garnish? Who cares?
This is lemon juice. Chill out.
The only thing on that is how unstable the molecules that give garlic its flavour are - they’re formed when the cell walls are damaged then pretty much break down immediately regardless (IIRC when there’s too much heat, too much acid, insufficient moisture and more, ie any way we have of preserving stuff, I could be wrong on a couple though) so the only way you’ll have any chance of them making it to your taste buds is by cutting the garlic clove as late as you can
Most spices don’t work like this which is why dried chilli, pepper, mustard etc. is fine, however there’s literally no substitute for fresh garlic
Ah, you are correct. I did disregard that all members of the allium family (onion too, but especially garlic) behave in this way.