Garlic Mistakes That Are Ruining Your Dishes

Unless you’re a vampire, you know the importance of garlic in delicious meals. It’s a necessary ingredient in dishes all over the world, but there might be some serious mistakes you’re making when you buy and cook garlic. Sure, you can buy the pre-minced stuff, but it doesn’t take all that much work to chop it up yourself, and the difference when you use fresh garlic will be unmistakable. Of course, you still have to make sure that the garlic you’re buying at the grocery store is the right stuff. Let’s take a look at some garlic mistakes that are ruining your dishes.

#Garlic #Cooking #Tips

Buying it pre-minced | 0:00
Getting the wrong kind | 1:16
Storing it wrong | 1:58
Peeling it wrong | 2:52
Chopping it inconsistently | 3:49
Buying a garlic press | 4:30
Adding it too early | 5:24
Turning it blue | 6:14
Not growing it yourself | 7:03
Using it at all | 8:04

[googleplex]

NSA got a camera in my kitchen. They saw I used minced garlic from a jar and then decided to recommend me this video.

[frankwhite]

A strange amount of hate for the garlic press. On what planet does it take up a bunch of space in the kitchen?

[diaryofagoat-lass]

Honestly I find freezing cloves preserve a lot of its flavour and stops it from SPROUTING which makes it bitter! I never store garlic at room temp because it either moulds, sprouts or dries out. Frozen garlic straight to the pan is still delicious and slightly sweet from the freezing. Also, dare I say, it peels even easier when frozen.

[edkeaton]

They don't call it "the stinking rose" for nothing! I love Garlic and found this video to be extremely interesting. Thanks for the upload. 😊😎

[shar]

My garlic went blue while I was cooking it and I was so confused. I ended up through it out because I had never seen that before. Glad to know the reason why and that it’s safe :)

[donbeuch]

Why would you EVER want to avoid using something so incredibly good for you?

[malcytull]

Thank you for this video, I've just pickled some garlic in vinegar & after a few days they are starting to go blue & I was worried that they unsafe to eat. You have put my mind at rest. All the best !!

[harryviking]

Garlic turning blue and green happens all the time when I ferment them!! They are of course still good!!

[TheRguru]

Why would I avoid using an ingredient that makes everything delicious? Garlic makes everything better.

[kewlnes]

I like the pre peeled garlic gloves that come in a bag from the refrigerator section 👨‍🍳

[alphariusomegon]

I like garlic but also don't like it. I like the taste but don't want to eat eat directly. That's why I always minced it

[Lynn]

I tried pre-minced garlic once and it tasted like crap. Never again.

[jetcitysinatra]

I have found that a load of people freeze garlic and if you use it right out of the freezer it is stronger but if you let it come up to room temperature it is more mellow in flavor. It may look a bit pink or blue but will go back to it;'s white color rather fast when cooking starts.

[DeadyDright]

people will hate me but i like that minced garlic in a jar for certain things..

[billycooper]

garlic is like money, you can't have to much.

[stevemack]

So, buy fresh garlic, but stored properly it will stay fresh for months. Who writes this stuff?

[thewalkingcrow]

I wanna see someone talk about all the different varieties in one of these videos. There are Porcelain and Purple Striped families, which has its own sub families of Marbled and Glazed. Do one with a Creole or Artichoke which has much smaller bulbs and many many more cloves per bulb. Or talk about Rocambole garlic, one you are probably familiar with, compared to Asians and Turbans, or the incredibly tightly packed Silverskins that have long shelf lives with proper curing due to how many layers of paper they put on. There's more to it than just hardneck and softneck. Hot climates have to grow different kinds of garlic than colder climates.

Like I wanna see someone peel a bulb of garlic that has 40+ cloves on it. They are a lot smaller and require a special technique to get the skins off.

[kingkungkernitz]

Am I the only one who loves lots of raw or near raw garlic? I actually love that intense flavor that a lot of people try to avoid. What I like, most people would find very very overpowering.

[joshuamunson]

I think I’m part Vampire, because I try to not cook with it (I can tolerate a little, but when garlic is a major flavor point, I don’t like it).

[AriaHoran]

That the majority of Americans are too lazy to peel cloves of garlic (as shown in the video, this is pretty easy) comes as no surprise: after all, this is the nation that invented aerosol "cheese".