PSA: Skip the jarred garlic and just crush a clove with the flat of your knife

I kept seeing everyone say jarred garlic is fine for quick meals, but after 3 tries where my pasta sauce just tasted flat, I went back to smashing a fresh clove with my chef's knife. Takes maybe 10 seconds and the flavor difference is huge. Has anyone else noticed jarred stuff just doesn't hit the same?

2 comments

2 Comments

wren_rodriguez11d ago

Pretty sure jarred garlic is what happens when garlic dreams of becoming something else and gives up halfway. Fresh clove wins every time, even if you have to spend that brutal 10 seconds smashing it.

victorcoleman7d ago

Ten seconds of smashing vs an entire jar of regret sitting in your fridge for six months? Easy choice. Fresh garlic actually tastes like garlic, not like sadness and vinegar. Jarred stuff is just the ghost of garlic haunting your marinara.

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