Please follow and like us:

  • 2
  • Share

If you’ve ever talked to me about food or cooked with me – you know my obsession with fresh garlic. If I post a recipe on here or share a recipe with you personally, and it calls for minced garlic/chopped garlic/garlic in any form  – I ALWAYS intend for that to be fresh garlic! Fresh garlic makes such a difference in so many meals. The minced garlic that you get from the store is not a good substitute and will not render the same delicious flavors from your recipe.

Cooking with fresh garlic can also be a little tricky. You want to make sure that your heat is not too high or your garlic will turn brown. Brown garlic can taste fairly rancid and you loose the delicious garlic taste and fragrance. So when cooking it by itself in a pan, add a little oil to your pan and cook it for about 30 seconds over medium low. And, you want it stay white the entire time. The idea is for the low heat to bring out the fragrance and taste of the garlic. Usually in most recipes you add something else to the pan that will cook with the garlic and it becomes tender and the flavors can meld together.

I know chopping your own garlic can be so intimidating. I have been to many “kitchen gadget parties” where they try to sell something to help with chopping garlic. I will tell you – it is so much easier and less clean up to just do it yourself with a chef’s knife and a cutting board. It may feel awkward at first but once you get the hang of it, you’ll be chopping garlic like a pro! I made this little video below to try and help show a step by step on chopping garlic at home. I would love your comments and thoughts!

Please follow and like us:

  • 2
  • Share

2 thoughts on “Cooking with Fresh Garlic

  1. We take personal credit for inspiring this article. Nothing makes a chef more angry than bottled garlic…at least so I’m told.

    • RaDonna Ridner-Thurman says:

      That is SO not true!!! You did NOT inspire this article! I promise! You can ask any of the sweet therapists who ate dinner at our house every week for years while we had our ABA program going on. They know my passion for fresh garlic. Using bottled, minced garlic is so much more common than you think. But it really does change the flavors, wouldn’t you agree? I honestly have had several folks who have asked me to show them how to chop garlic. So that is what inspired this video/article. By the way, your comment made me laugh and laugh.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>