Jarred garlic, which I (and numerous others) lovingly refer to as “jarlic” is a polarizing product. I cope with a chef, so it’s not allowed our home kitchen area. That stated, I’m not as opposed to it as he might be.
It’s not for whatever (I do not personally like it on garlic bread, for example). And it has nowhere near the very same taste as fresh garlic, however that doesn’t mean there isn’t a time or a location for a scoop of it in marinara sauce or a stir-fry. Continue reading for more information about the kitchen product and when it’s best utilized.
What Is Jarred Garlic?
It’s nothing too complicated, just peeled and minced garlic that is available in a container. Until it’s opened, the product is shelf-stable, and it can include other active ingredients, like water, oil, salt, sugar, or citric acid for flavor and preserving the garlic.
What To Know About Jarred Garlic
This item isn’t exactly the same as the fresh stuff. Here are a couple of things to keep in mind:
Jarred garlic tends to be less powerful. While fresh garlic can have a nearly spicy bite, rattled garlic is far more moderate. Nevertheless, you can always use more of the jarred garlic to make up for its more subtle flavor.
The majority of brand names of jarred garlic pasteurize the product to kill any possibly hazardous germs.
It is convenient. Although some will tell you that you must never ever use this item, we comprehend that it can be a time-saving hack for many, and can also work for those with minimal mobility who may discover it simpler to utilize than chopping fresh.
When opened the item must be cooled.
It lasts about 3 months in the fridge and even longer unopened in the kitchen, which can be fantastic for keeping food waste at a minimum.
Just How Much Jarred Garlic Is Equivalent to Fresh?
The majority of jarred garlic brand names will consist of a conversion for simple swaps in dishes. An excellent general rule is 1 teaspoon of jarred garlic equals 1 clove of fresh minced garlic.
When To Use Jarred Garlic
It’s really approximately you, as this is more of a preference than an absolute rule. Normally, in dishes that I want a very powerful fresh garlic flavor like garlic bread or shrimp scampi, I won’t utilize rattled. There’s no factor you can’t if you want to.
Jarred garlic can work actually well in ready to consume sauces, like a salad dressing, where raw might be too strong or overwhelming, but can work just as well in prepared applications like in these Garlic Parmesan Green Beans.
Alternatives to Jarred Garlic
If you truly do not like the taste of jarred garlic, but you enjoy the convenience, you can use your food processor and freezer to easily create a garlic surplus.
A food processor makes quick work of mincing big batches of garlic, which then can be portioned into small plastic containers, an ice tray, or bags, and frozen. The frozen minced garlic can go straight from the freezer to the pan when ready to utilize.
Likewise worth keeping in mind: A Microplane grater can make quick work of finely mincing fresh garlic when you haven’t prepared ahead and either frozen or purchased it in a container.
