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Pre-minced garlic or ginger in the jar... what's the word?

r
Russel Shank Dec 24, 2009 01:34 PM

I've cut so much garlic lately, that I've considered trying the store-bought minced stuff.

What's the deal? Does it taste as spineless as I imagine? Is it full of preservatives? Is there a big grange of quality by brand -- any recommendations or warnings?

  1. s
    Steve Dec 24, 2009 03:55 PM

    Tw recent threads about minced garlic and ginger in the jar:

    http://chowhound.chow.com/topics/653989#5047382

    http://chowhound.chow.com/topics/6683...

    1 Reply
    1. re: Steve
      r
      Russel Shank Dec 24, 2009 05:20 PM

      oh my. thanks

    2. v
      valerie Dec 24, 2009 04:13 PM

      I do not really like jarred garlic, but I always keep this frozen garlic in my freezer and use it often. I have bought the frozen ginger but it is harder to find and I don't go out of my way to look for it.

      http://www.dorot.co.il/eng/

      I have used this minced ginger and I think it's fine.

      http://www.gingerpeople.com/pantry-es...

      What it comes down to for me is that sometimes (depending on the situation), I just like to make my life a little bit easier.

      1. luckyfatima Dec 25, 2009 04:50 AM

        In a pinch I have also used Priya Brand ginger and garlic paste. It isn't atrocious. It isn't great. Fresh is just much better. The word is: acrid.

        An alternative is next time you are doing fresh ginger and garlic paste, whiz a large quanitity in your food chopper with a little water, a little salt, and a drop of oil. This will keep well in the fridge for 2 weeks or so, and freezes well so you could freeze it in small portions.

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