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Old 30 Mar 22, 04:33 PM  
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amberspy
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Garlic

Has hubby is on WW I’ve been doing lower calorie sauces for chicken etc
By use chicken stock pots and laughing cow cheese triangles
For quickness I’ve add lazy garlic thou the kitchen smells lovely of it but u can’t really taste it
Mayb fresh garlic would be better but never used it before
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Old 30 Mar 22, 06:33 PM  
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Sparksy72
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I prefer fresh garlic, you can mince it or chop it and then lightly fry (in fry light) then continue making your sauce. 😁
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Old 30 Mar 22, 06:44 PM  
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amberspy
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Originally Posted by Sparksy72 View Post
I prefer fresh garlic, you can mince it or chop it and then lightly fry (in fry light) then continue making your sauce. 😁
Great id give it a try is one clove like a teaspoon of lazy garlic
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Old 30 Mar 22, 07:02 PM  
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Beth_Disney
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I stopped buying Lazy garlic and ginger and switched to the squirty purées instead. I think they have much more taste and I’m pretty sure they’re cheaper too.
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Old 30 Mar 22, 09:56 PM  
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Sparksy72
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Originally Posted by amberspy View Post
Great id give it a try is one clove like a teaspoon of lazy garlic
Yes, I normally use a couple of cloves (about a teaspoon). Xx
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Old 31 Mar 22, 08:41 AM  
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wanye
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i have multiple garlics for different applications...

fresh garlic for chucking into a roasting pan whole or slicing thinly and chucking into a sautee pan, or throwing in whole peeled cloves into a food processor for sauces. you can buy big jars of peeled garlic in water/oil, and they taste just as good as fresh in most applications

"lazy" diced garlic - the giant tubs from costco are much better than the tiny little jars. buy the big tub, and decant into a "lazy" jar. i always use twice as much as i think i need.

garlic puree. usually mixed with ginger puree too - you can get big jars of it from your local asian supermarket. this is what i use most of the time for general flavouring of sauces. especially when cooking asian food - big dollop of this goes in the wok when stir frying (it doesnt burn as easily as the diced lazy stuff

garlic powder - i like the granulated california garlic from costco. this tends to go into dry mixes for stuff, like flour dredges for breaded chicken (which usually has been marinaded overnight in a soy/ginger/garlic/rice wine paste)

i use a lot of garlic in my cooking, so having all 4 in the cupboard is always handy...
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Old 31 Mar 22, 08:47 AM  
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margyloveswdw
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I use the chopped frozen garlic from Tesco and I find that really good; prefer that to chopping myself as there is no residual smell on my fingers but nothing beats fresh garlic.
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