Actually, being a shitty cook would mean you can't make anything good with those ingredients.
this post was submitted on 30 Dec 2023
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Iodized salt = shitty cook?
Skill issue.
We hating on salt and lemon juice now?
Whatβs next, hating on butter and flour?
using pre minced garlic means being a bad cook??
op is the true bad cook here
Tbf minced garlic isn't great imo - granulated garlic works much better but this is some weird shade to be throwing around
While it does work, it's the form of garlic that is the most destructive to the flavor compounds in garlic. Hence most cooks who know something about garlic, avoid it. Garlic powder and flakes are the most effective preserved forms of it.
But even with that this "meme" doesn't have a leg to stand on. You can make do with pre-minced garlic, though you'll end up with a lot more of it in your dish to get the same taste.
Salt is salt in damn near everything
i sometimes just drink the 100% lemon juice
Same π€£
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Fresh minced garlic is easier to use and likely better, but the jarred stuff probably works fine in a pinch. I stopped making fresh ginger and used jarred for that now because it's such a pain in the ass to prep. Garlic is too easy though, I never use jarred. I see the appeal though.
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I know some people think there's an aftertaste with iodized salt. I don't have that experience. Is sea salt or kosher salt better than table salt? Maybe? There honestly isn't much of a difference unless your recipe calls for a more coarse grind, in which case you need to adjust to prevent oversalting.
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The prepackaged parmesan (which I like to call wood pulp) has a hugely inferior taste to freshly ground Parmesan. Big difference in flavor, but it also does depend on the application. Mixing a large quantity into a sauce? Yes, absolutely get fresh. Using as a garnish? Who cares?
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This is lemon juice. Chill out.
OP microwaves dino tendies.
You forgot shit like "fondor", the poor natrium glutamate imitation from Maggi. Many cantina cooks also use gallons of Worcester sauce (pronounced "Wooster" btw, and that's a law)
To those who use the jarred garlic, you should try getting a small food processor. It makes getting a bunch of minced garlic a breeze, and there really is a big difference.
You're not wrong, but just about everything I've read says in most cases the difference is too small to matter. So if you're looking for convenience or less spoilage, this gives you that with almost no downside.
It isn't the cutting it that's the problem for me, it's the peeling
I also hate the smell that lingers on my hands for days after touching it. Would much rather just scoop it with a tablespoon and call it a day.
If you donβt want to crush them with the side of a knife to loosen the peels (it works great but then the squashed garlic is hard to hold if youβre grating it), a trick I saw was to chop the bottoms off the cloves and then throw them in the microwave for 10-20 seconds. The skins start to fall right off and peel like magic.
tbh I'm not sure if nuked garlic is going to be much better than pre-minced and jarred garlic