# Do you have fresh garlic in your home usually? **URL:** \ **Category:** Cafe Society\ **Created:** [May 21, 2012, 4:14am UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583 "2012-05-21T04:14:23Z")\ **Posts on this page:** 12\ **Page:** 3
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [May 21, 2012, 5:04pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/41 "2012-05-21T17:04:12Z")
> [@si\_blakely](#): > > Oh, and the [Garlic Zoom](http://www.amazon.co.uk/Garlic-Zoom-Original-Colours-Vary/dp/B00138N62W) is the perfect companion to big cloves. Yes! It’s actually my favorite kitchen toy. ---
**Author:** ![Lsura](https://avatars.discourse-cdn.com/v4/letter/l/7993a0/32.png) [@Lsura](https://boards.straightdope.com/u/Lsura)\ **Post date:** [May 21, 2012, 5:17pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/42 "2012-05-21T17:17:45Z")
> [@Antigen](#): > > That actually works? I usually just smash the individual cloves flat with my knife and then pull the peel off. Yep, it really does - if I’m going to chop the garlic, I go ahead with the smash and pull, but I have several recipes that I make regularly that call for whole cloves of garlic. The shake trick works - it takes a little longer (or I don’t shake as hard, one) than the video shows. ---
**Author:** ![Larry\_Mudd](https://avatars.discourse-cdn.com/v4/letter/l/f14d63/32.png) [@Larry\_Mudd](https://boards.straightdope.com/u/Larry_Mudd)\ **Post date:** [May 21, 2012, 5:18pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/43 "2012-05-21T17:18:29Z")
I cook mainly Italian, Indian, and Thai style - of course I have fresh garlic on hand. Even outside that … pyrogies, chili, tzatski sauce, caesar salad, greek salad - so many mainstays. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [May 21, 2012, 5:24pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/44 "2012-05-21T17:24:43Z")
Of course I keep fresh garlic on hand. I am an artist, not a fry cook! 🙂 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 21, 2012, 5:29pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/45 "2012-05-21T17:29:50Z")
> [@Lsura](#): > > Yep, it really does - if I’m going to chop the garlic, I go ahead with the smash and pull, but I have several recipes that I make regularly that call for whole cloves of garlic. The shake trick works - it takes a little longer (or I don’t shake as hard, one) than the video shows. :eek: What an awesome technique. I just tried it with a whole head of garlic, put it into a pot with a lid, and shaked the bejesus out of it and, just as advertised, after ten seconds of shaking, all the garlic (minus one rogue clove) was skinned. That is so helpful! ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [May 21, 2012, 5:39pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/46 "2012-05-21T17:39:18Z")
> [@glee](#): > > I only cook omelettes and stir-fries, so don’t use garlic. Stir fries without garlic? You blaspheme! ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 21, 2012, 6:02pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/47 "2012-05-21T18:02:29Z")
> [@pulykamell](#): > > :eek: What an awesome technique. I just tried it with a whole head of garlic, put it into a pot with a lid, and shaked the bejesus out of it and, just as advertised, after ten seconds of shaking, all the garlic (minus one rogue clove) was skinned. That is so helpful! I have most of a braid of garlic in the kitchen. I predict that I will soon be trying out my most recent notion of baking garlic cloves in chicken broth, which I have avoided because I didn’t want to do all the smacking and peeling. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [May 21, 2012, 6:06pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/48 "2012-05-21T18:06:58Z")
> [@Lynn\_Bodoni](#): > > I have most of a braid of garlic in the kitchen. I predict that I will soon be trying out my most recent notion of baking garlic cloves in chicken broth, which I have avoided because I didn’t want to do all the smacking and peeling. If you slice off the top of a head, drizzle with olive oil, some oregano, etc then wrap in foil and bake at 350 for 20 to 30 minutes, the pastey goodness can be squeezed out of the individual cloves and spread directly on bread. No smacking/peeling! ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [May 21, 2012, 6:09pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/49 "2012-05-21T18:09:52Z")
My philosophy on garlic is that if it makes sense to ask the question “Should this have garlic in it?”, then the answer is “yes”. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [May 21, 2012, 6:19pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/50 "2012-05-21T18:19:50Z")
OK - now I gotta go try this… ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 21, 2012, 6:20pm UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/51 "2012-05-21T18:20:46Z")
> [@kayaker](#): > > If you slice off the top of a head, drizzle with olive oil, some oregano, etc then wrap in foil and bake at 350 for 20 to 30 minutes, the pastey goodness can be squeezed out of the individual cloves and spread directly on bread. No smacking/peeling! Oh, I do that too. Without oregano, though, as I don’t like oregano. In fact, this is how I usually make garlic bread. The cloves in broth thing was just an idea that popped into my head. ---
**Author:** ![Sudden\_Kestrel](https://avatars.discourse-cdn.com/v4/letter/s/ecd19e/32.png) [@Sudden\_Kestrel](https://boards.straightdope.com/u/Sudden_Kestrel)\ **Post date:** [May 22, 2012, 2:04am UTC](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583/52 "2012-05-22T02:04:23Z")
> [@Antigen](#): > > I’ve never tried the pre-minced garlic in olive oil, but I’ve seen it in several friends’ kitchens recently. I’m thinking about picking some up. How long does it last, and how does the taste compare to fresh? It’s better than garlic powder, not as good as fresh garlic. I always have some in the fridge and it never seems to go bad. Sometimes I end up throwing out the remnants just based on the “Oh, that _must_ be rotten” principle. > [@Hari\_Seldon](#): > > My wife won’t have the powder in the house; says it has a rancid taste. I don’t taste that myself, but she has a much more sensitive palate than me. I won’t have garlic powder in the house either. It always tasted to me like garlic that had been burned, then ground up into powder. I do use granulated garlic sometimes, which doesn’t have that off taste. [Previous page](https://boards.straightdope.com/t/do-you-have-fresh-garlic-in-your-home-usually/622583.md?page=2)