Ever use this stuff? I'd never seen it before. Rather impressed.

its get a meh. it works, and sort of tastes like it is supposed to, but has a faint taste of wd40 and chemical. also usually high sodium levels due to salt being used as a preservative

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I used the ginger and garlic one before. I mean, the ginger one worked fine. I would probably use it again. The garlic one was overly salty. It tasted like I put a ton of garlic salt in my recipe.

I would even prefer pic related to the garlic paste if I was going to be that lazy again.

You've tried it OP? Frozen herbs seem to work well, but these paste things are always a bit off to me.

When I want lazy garlic, I just smash the cloves and throw them in whole.

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>>7307133
These are way better

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>>7308552

>>7307133
>>7307153
>>7308552
>>7308558

None of these even compare to real garlic.

Just take the 30 seconds to chop a few fresh cloves.

>>7308566
Yeah I keep garlic but I have Dorot basil

>>7307153
Hate this shit. Its nothing like fresh garlic.

>>7307133
Not into it. Fresh basil leaves are so much better, BUT this isn't that bad. Better than dry basil.

>>7308566
>None of these even compare to real garlic.
How would you know if you've never used them?

>>7308552
>>7308558
I use these. It's easier than mashing it on my own, I can only get it chunky when I use a knife. Damn family broke muh garlic press.

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>>7308586

Did I say that I hadn't?

>>7308558
>>7308552
These are pretty easy to make on your own too.

>>7307153
I've also used the ginger one... it gains potency after its opened and begins to oxidize

better than ginger root

>>7308658
You clearly haven't. You're just talking out of your ass with elitism.

>>7308566
All the fresh garlic I can find is always shitty.

I understand using fresh garlic is easy due to shelf life and ease of prep. Even so the jarred stuff isn't bad as long as it isn't a central flavor component.
What about ginger? I don't use it often but when I do it obviously can't be skipped. The prep is more intensive no matter what method. So is there a good premade substitute? I see a lot of Indian dishes use ginger-garlic paste, is this available? Has anyone tried making a bunch and freezing it?

>>7309796
>elitism
>spending 50 cents on a clove a garlic and actually cooking is elitist

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>>7309796

>having an opinion on something
>voicing opinion in a venue specifically for that opinion
>elitist

i've only ever seen it at my friend's house, he used to have a nanny who was pretty lazy. having cooked at that house a few times, i can say that it is dramatically inferior to fresh shit and you're a lazy fuck,

skip it and go to your local Pajeet/ChingChong store and get a jar of gingergarlic paste, not sure how they do it but shit's amazingly flavorful even compared to fresh.

my theory is that the ginger preserves the fresh taste of the garlic or something.

>>7309850

even if you don't use ginger a lot, it doesn't even cost 50 cents to get a small root of ginger.

>>7309850

ginger still has a long shelf life and is easy as fuck to prepare with a teaspoon and a grater or good knife

>>7307153
Just get natty garlic