I am looking at doing a recipe for a gochujang pork belly and it calls for fresh minced garlic and ginger. I know using fresh garlic is a no no due to increased risk of botulism. Would using a prepared garlic like one of these be safer? I would be using a similar product for the ginger.
by Mike_tx5391
13 Comments
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That is not garlic it is Jarlic. Use the fresh stuff
Go to the indian store and get garlic paste. Or use garlic powder
Never used it, but find just the thought of pre minced garlic kind of disgusting.
It literally takes 1 second to mince garlic.
“…using fresh garlic is a no no…”?????!!!!!
I would have to strongly disagree. My family uses garlic almost every day in our cooking. I never even knew there was a correlation between garlic and botulism
Yes with the use of that kind of garlic the risk of botulism is eliminated when they treat the garlic for packaging. Is it good as fresh garlic? No. Is it cheaper than garlic powder? No. Is it convenient and good enough for you? You decide it, just try it once and see how you feel about it.
Jarlic is fine man, don’t let Al Gore’s internet convince you that you need to have a lot of food waste. The only time you have to have fresh garlic imo, is when the garlic is the central part of the flavor or recipe…. Like aglio e olio
The risk is only when you age it, using fresh garlic in a marinade is perfectly fine. The botulism issue is mainly people who try to flavor bottled oil
My local Harding’s carries that exact brand. I assume Kroger & Food Lion would too.
I use garlic powder for sous vide marinades.
I’ve found a happy medium. Kroger sells pre peeled garlic (it is very cheap, might even be cheaper than real garlic). I just pop a bag open and use a press to get it. It comes with many sealed bags so you dont end up wasting too much after opening it.
If you are set on using fresh garlic, could you roast it instead?
225f for 3 hours in some neutral oil, now you also have garlic oil. Add salt pepper thyme and basil, you are laughing.
Emphasizes the garlic flavor, no more food safety risk.
Found this video on YT. He has some suggestions to what to use instead.
He suggest either garlic powder or pre-roasted garlic. But check it out 😉
[https://www.youtube.com/watch?v=MbxzSZ1WS54](https://www.youtube.com/watch?v=MbxzSZ1WS54)