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Garlic Paste

I am about to order a 6 pack of garlic paste in a tube and since I have never tried it was wondering if it is a good substitute for regular garlic.

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  1. I really wouldn't - I'm not a fan of "prepared" precut etc. garlic. - I find it has an odd taste to it. Do you have a particular use in mind?

    2 Replies
    1. re: MMRuth

      I would have to agree with MMRuth. It is very rare that a prepared item replicates the freshly made. It so easy to make garlic paste right in your kitchen. Peel and crush garlic cloves and add a pinch of kosher or any coarse salt and with the broad surface of your chef's knife at a 30degree angle, work the knife back and forth crushing as well as pushing the salt/garlic mix until paste form. You will have to adjust your salt in what ever dish you're making to compansate for the salt in the paste. Good luck.

      1. re: currymouth

        That's how I do it - or you can also use a mortar and pestle.

    2. I find store bought garlic paste to be extremely bitter. I wonder if you can use it in foods that will disguise the bitterness, or if cooking it will get rid of the bitterness?

      1 Reply
      1. re: luckyfatima

        I agree. Buying whole garlic cloves that have already been peeled is about as far as I'll go.

      2. What kind of paste is it? Is it flavored or roasted, or just plain garlic? And where are you getting it? Whenever I roast a head of garlic, I toss in an extra and save that "paste" for future use.

        My daughter gave me some garlic she bought that was bare cloves, in water (I think), and I didn't like the flavor. It was from a warehouse club and she had a ton of it, but it didn't taste the same as fresh. Also it isn't that hard to peel a clove of garlic.

        3 Replies
        1. re: danhole

          It is just plain garlic paste. Amazon is selling it. I bought tomato paste in a tube and thought it was wonderful when you just want a tablespoon or so. I think I will stick to making my own after reading the posts. I certainly appreciate the advice.

          1. re: Smileelisa

            It doesn't work as well as the tomato paste. Always had a weird chemically flavor anytime I tried it. I use a lot of garlic and if it was good it would be a handy alternative when I travel, but no, just nasty.

            1. re: Scrapironchef

              What DID work, and seems to have disappeared from the marketplace, is roasted garlic paste, which kept its proper flavor. Williams Sonoma used to sell one, then Alessi. Now it's gone. It's a staple in my cooking: I use far more than I can take the time to prepare myself

              If anyone reads this and has a lead to roasted garlic paste in glass jars, please let me know.

        2. I too am not usually a fan of pre-chopped garlic or garlic paste but I recently bought a garlic ginger paste for indian cooking with which I am pretty pleased. It is heavy ion the ginger so I usually add another clove or two of chopped garlic but it makes starting a curry super easy. I wonder if the ginger masks any off taste from the garlic? Has anyone else tried the garlic ginger pastes?

          1. I have tried garlic paste before, and I can honestly say that no, it is not a good substitute. The aftertaste is too strange, especially if you're using if for something like garlic bread, where there aren't many other flavors competing with the garlic taste. Minced garlic often has the same problem, IMO. Whole, pre-peeled garlic that has either been crushed or blitzed in the food processor seems to work better, while still saving a bit of effort.