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Jan 20, 2013 11:02 AM

Pre-minced garlic and ginger?


I like to have garlic and ginger on hand, but I don't like to have a lot of it, because it frequently goes bad before I can get to it. Is it greatly going to affect the flavor of my food if I buy a jar of the pre-minced ginger or garlic in water or oil?

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  1. Even better is Penzey's granulated and minced dried garlic.the latter needs to be re-hydrated, but tastes much better than the jarred stuffed IMHO

    1. I use the ginger in the jars sometimes because it is handy to know it's always available. I tasted it last week and realized it wouldn't be good in a sweet dish or to make ginger tea because it does have a salty taste.

      1. Peel fresh ginger and wrap it in foil, put in freezer.
        It's easier to grate and always there.

        Keep garlic in a dish (not peeled) inside a cupboard.

        Promise, they both work.

        12 Replies
        1. re: MjDematteis

          Yes, the frozen ginger trick is what I came to mention - it's one of the best tips/tricks ever.

          1. re: shanagain

            I don't even peel my ginger before I freeze it.

            1. re: Musie

              Come to think of it, I didn't even notice that - I don't peel it either, just peel what I need, then grate or slice a bit off, then the root gets wrapped in plastic wrap and put back in a freezer bag.

          2. re: MjDematteis

            I grate and freeze my ginger. I also roast, peel and freeze my garlic.

              1. re: MjDematteis

                I keep ginger whole in a container in the freezer, grate it as needed. We go through garlic too fast to worry about it. I use a fine metal grater to shave off ginger and a garlic press if I need fine minced garlic. It isn't that labor intensive if you have the right tools on hand.

                1. re: blackpointyboots

                  I see no reason to spend time mincing garlic when there are good garlic presses around. This is one area where I'm not going to try the mincing. It takes too long and doesn't distribute well enough for me unless I spend an absurd amount of time mincing. If you prefer to mince, more power to you. But I never, ever buy anything but garlic heads with their skin on, everything else tastes metallic and weird. Plus, if you have a garlic press, it's no big deal to get garlic ready for a meal, rather than chopping chopping chopping 'til you're blue in the face. That's my story and I'm stickin' with it

                  1. re: EWSflash

                    I have a press and use it for certain recipes that call for a strong garlic flavor because a press that squeezes the garlic will intensify the garlic flavor.

                    For recipes that call for a mild garlic flavor I chop it. More often than not this is the case.

                    1. re: EWSflash

                      Pressing garlic crushes it and causes too an intense of a flavor for most of the dishes I cook, same reason I won’t use a microplaner for my garlic. I prefer to mince. You get a good garlic flavor without the harshness or bitterness of crushed, pressed or smashed garlic

                      p.s. My husband used to use the jarred pre-minced garlic stuff before he met me. I banned it from the kitchen.

                      1. re: EWSflash

                        Garlic presses make bitter garlic.

                    2. re: MjDematteis

                      Yeah, even if you freeze it and don't peel it. Lots of folks use it all.

                      1. re: MjDematteis

                        i store my ginger in a glass jar in the freezer; stays fresh forever.

                      2. For ginger, when I'm grocery shopping, I just tear off the amount I need for whatever I'm making, instead of buying that giant root. I just make sure to leave plenty so if someone does want to buy the big root, they can. I usually only need 2-3" at a time so this works for me.

                        As for garlic, it's so cheap if some of it goes bad before I use it it's not a big deal to me.

                        1. i really like the dorot brand frozen ginger and ginger cubes. trader joes carries the garlic, but inexplicably not the ginger. (they carry the brand's frozen cilantro and basil, which i have no use for...but the ginger is fantastic! why, joe???) they have a fresher flavor to me than the jarred stuff. they are very finely minced, so if i want to saute them, i pop them into the pan frozen--if they are defrosted, they will burn quickly, but the time it takes to defrost them in the pan is just enough time to get the aromatics going.

                          10 Replies
                          1. re: chez cherie

                            I buy the garlic, ginger, basil, and cilantro. They're great to have in the freezer, and I like the "smooth" texture of the garlic. Good for people (husband) who don't appreciate chunks of garlic in his food.

                            The basil and cilantro are mostly used in dressings or marinades. But I make a great sautéed vegetable dish with the basil and garlic.

                            Oh, and I've seen a chile peppers frozen that way and carmelized onions. Have not purchased either of those.

                            1. re: cheesecake17

                              I love the Dorot cubes. I buy garlic and basil at TJs and ginger at Whole Foods. I've also seen them at Wegmans.

                            2. re: chez cherie

                              I get the dorot garlic at TJs, but haven't seen the brand elsewhere to get the ginger. I have a squeeze tube of ginger from the produce section in the fridge. I don't use either garlic or ginger enough to use it up before it goes bad or grows. I'm afraid that a piece of ginger root in the freezer would just get lost.

                              1. re: tracylee

                                Shoprite sells it.

                                It's an Israeli brand, so if you've got a kosher or Israeli market near you, that's a place to start

                                1. re: tracylee

                                  Ralph's sells several of the Dorot frozen cubes, too. My local store has garlic, ginger, parsley, basil & cilantro. I like dropping in a cube of ginger & garlic into chicken broth. Yum. Also add garlic & basil cubes to jarred marinara, etc. off heat to add pops of fresh flavors.

                                  Who knew there were so many!

                                  1. re: yinyangdi

                                    Unfortunately, we have neither Shoprite or Ralph's here, but I keep looking.

                                    1. re: tracylee

                                      tracylee, Ralphs is owned by Kroger and it looks like it would be "Fred Meyer" in your area …?

                                      1. re: yinyangdi

                                        I'll have to look harder for it next time I'm there. Fred's isn't far away, and I think I looked last time I was there, but probably not hard enough!

                                  2. re: tracylee

                                    even Wal-Mart carries Dorot now (same product, but under the WM label) same packaging, product of Israel, what are the chances.

                                    1. re: hill food

                                      just discovered that Fresh & Easy carries Dorot's garlic, ginger, basil & cilantro.