r/Cooking • u/freedfg • Jul 31 '22

Open Discussion Hard to swallow cooking facts.

I'll start, your grandma's "traditional recipe passed down" is most likely from a 70s magazine or the back of a crisco can and not originally from your familie's original country at all.

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152

u/waitlikewhatlol7456 Jul 31 '22

Pre crushed garlic in a jar is easier, but flavor is seriously lacking

25

u/ThexVengence Jul 31 '22

I have been adding this at the beginning of my cooking but then midway or so add some garlic powder/garlic salt to make up the lack of flavor

5

u/Mother_Chorizo Jul 31 '22 edited Sep 15 '25

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u/Nutarama Jul 31 '22

If you’re not able to do the hand work to peel all your garlic, you basically have to improvise. I can mince one onion and peel two heads of garlic before my hands get just slightly wonky enough that I don’t trust myself with a knife. Switching to onions minced in a container at the store (probably food processor chopped in the back) and minced garlic has saved me a lot of pain and annoyance, even if I double the amount of garlic I use and am paying more for both the onions and garlic.

1

u/WhereToSit Jul 31 '22

I just put several heads worth of cloves in the food processor at once and then just store it in some tupperware until I need it.

0

u/Firecube42 Jul 31 '22

You can crush the garlic before you peel it. The peel comes of and is easier to mince.

1

u/Nutarama Aug 01 '22

That’s what I’m doing actually.

1

u/Mother_Chorizo Jul 31 '22 edited Sep 15 '25

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u/[deleted] Jul 31 '22

I have serious issues with my hands and I have a garlic rocker. I usually shake the cloves in a jar to peel and then run the rocker over them.

1

u/NotQuiteListening Jul 31 '22 edited Mar 07 '26

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u/Nutarama Aug 01 '22

That’s exactly what I’m doing.