Garlic Paste in a Tube
- katiepie Aug 2, 2007 12:35 PM
Has anybody tried this?
I just saw it in a store next to the tubes of tomato and anchovy paste (which I both use and love.)
It just seems counterintuitive to me, especially when you can get fresh garlic cheap.
If you use tubed garlic, what do you use it for?
I confess, I have used garlic in a tube . . . trim brussel sprouts, halve them, toss them with a squirt of tubed garlic, olive oil, salt, and roast for 20 minutes. Addictive. It is also good to mix in with steamed kale (add red pepper flakes too). I've tried the brussel sprouts with fresh minced garlic but I end up with chunks of garlic, which tends to burn quickly at high temperatures (when roasting). The puree does not burn.
I'm all for fresh garlic for most applications, but the tubed garlic puree is really good for certain uses. I would never use it to replace fresh garlic in a tomato sauce, or most other dishes, but I love it on roasted brussel sprouts and steamed greens.
Yes, I admit, I use it too. I use it mostly when I'm making a last minute little bit of dipping sauce (e.g., soy sauce, vinegar, sesame oil, garlic, green onions, chili pepper) or to toss in with blanched veggies (spinach, bean sprouts, etc.) for the lunch box; as mentioned above, it's good for getting mixed in quickly. I also use it in salad dressings.
Basically, I find it handy for applications where I'm in a rush and my focus is on something else (frying a pancake, getting to work, whatever), and where I want it to blend quickly and thoroughly into something. (I generally use garlic quite sparingly, so I also like that I can get a tiny little dab of it)
I too love the convenience and no-waste aspects of tubed tomato paste (does anyone ever use up an entire can?) and also anchovy paste. I occasionally use the tubed stuff mixed with softened butter to make garlic bread with a small amount of leftover bread, esp w/ a salad as a quick lunch for one.