Thread: Prepared garni

I was at the store just now, and saw some very interesting things. In the
produce section were jars of various things. Garlic, smashed, sliced,
minced, etc. Garlic and ginger stir fry mixed. About half a dozen things
from a company in Gilroy, CA, the garlic capitol of the world.

I like fresh ingredients, but sometimes, it is much easier to just open a
jar and toss in some crushed garlic than clean and crush yourself.

How many of you use this prepared stuff? I notice that it is always
available at the dollar stores for cheap. Questionable about the quality,
yet I have had some for a long time in the fridge, and it did good.

Then, in the condiment section, scores of bottles of this and that,
garnishes of sauces and flavorings. Some sounded very interesting for just
a tad of this or that to spice or flavor a batch of whatever.

Steve

On Sun 20 Dec 2009 05:00:34p, Steve B wrote in rec.food.cooking
<news:[email protected]>:

<snip>

> How many of you use this prepared stuff?

I used to use the jarred garlic until I discovered it wasn't that
hard to just mince it fresh myself. I was interested in Swertz's
pictures the other day where he wears gloves for certain prep. For
garlic that would be good. I have a box of disposible latex gloves
for hair coloring tasks, and wonder if they would be ok for food
prep. Not sure. I do use jars and bottles of various flavors like
soy sauce and other Asian sauces, Worchestershire (SP??) sauce, etc.
Have tried some jarred or bottle marinades but you have to be careful
with them due to the high carb and salt content. I read a rule of
thumb for lower carbs in marinades is to use the very liquid kind
rather than the thick stuff.

In article <[email protected]>,
"Steve B" <[email protected]> wrote:

> I was at the store just now, and saw some very interesting things. In the
> produce section were jars of various things. Garlic, smashed, sliced,
> minced, etc. Garlic and ginger stir fry mixed. About half a dozen things
> from a company in Gilroy, CA, the garlic capitol of the world.
>
> I like fresh ingredients, but sometimes, it is much easier to just open a
> jar and toss in some crushed garlic than clean and crush yourself.
>
> How many of you use this prepared stuff? I notice that it is always
> available at the dollar stores for cheap. Questionable about the quality,
> yet I have had some for a long time in the fridge, and it did good.

I used to use it in the past, but found it tended to be a bit strong.
Nowadays, I can actually purchase fresh cleaned whole garlic cloves so
just get them instead if I'm going to prep a dish with a lot of them as
it just takes a minute to slice, press or mince. It's peeling them that
takes the most time.

It does work tho'.

>
> Then, in the condiment section, scores of bottles of this and that,
> garnishes of sauces and flavorings. Some sounded very interesting for just
> a tad of this or that to spice or flavor a batch of whatever.
>
> Steve

No sin in using pre-prepared sauce and such!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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