I'm a Jarlic (a.k.a garlic in a jar) Snob . . . I Think
I love it when a recipe calls for fresh herbs, spices, or veggies. Once the chopping starts, the kitchen smells great and I haven’t even cooked yet. But there’s one . . . no two . . . things I dread chopping. So much so that I leave them for last.
Onions (story for another day) . . . and garlic!
Garlic. It’s great in so many recipes but the process, for me, to get there is sticky and smelly. I tend to chop a lot of garlic in one setting and use it throughout the week because I don’t want to scrub my hands raw trying to get the smell off. Or squeeze a bunch of lemon juice on my hands to mask the smell (not exactly a foolproof method but I would rather smell like lemon than garlic). Or rub my hands on my metal faucet (saw Valerie Bertinelli do this on the Food Network. It kind of works.).
What about not chopping garlic at all? What about using JARLIC ?! Blasphemy! Garlic in a jar? I’ve always rolled my eyes at that stuff. I didn’t grow up using it. I don’t naturally reach for it in a grocery store. Plus, I’ve always assumed that stuff is nasty. I assume I won’t like the taste. But how do I know that if I don’t give jarlic a fair shake? Now and then we all need to step outside of our comfort zones. I try to do it with the books I read. Contemporary fiction, mysteries/thrillers, and historical fiction tend to be my jam but in recent years, I’ve branched into reading more sci-fi/fantasy. Why not apply the same logic to my food choices?
So, I tried a little science project with my weeknight dinners. I cooked with fresh garlic and . . . jarlic. In the name of science, I’m curious which one will be the winner.
I started with garlic (the fresh kind) butter lamb over rice with mixed veggies. I definitely tasted the garlic, it kind of outshined the butter flavor but was delicious overall.
Now came the time to use the dreaded jarlic. I opened the jar, and I was hit with a rather pungent smell. Something that smelled a bit fermented. As in not very fresh. What’s in this stuff? The label says “Garlic” (duh), “Water” (ok), and . . . “Phosphoric acid” (hmmm). Yeah, I didn’t know what that last ingredient was. Long story short, according to my Google search phosphoric acid gives certain foods and beverages a sour, tangy taste. In the case of jarlic, phosphoric acid makes it shelf stable. I was making pepperoni pizza with a side of phosphoric acid. Yummy!
The overall taste of my pizza was slightly tangy. But because I was still a little skittish about using jarlic, I didn’t put a lot on the pizza. The garlic flavor was quite mild. The fresh stuff was looking like the winner in the clubhouse.
I needed another dish. The next meal, salmon cakes with grits and gravy. I put a heaping tablespoon (although it might have been more judging from my photo) of jarlic in the salmon mixture. I even put some in the gravy. But once again the flavor of the garlic was mild. I tasted the other spices I put in. The other flavors overwhelmed the jarlic.
Maybe toning down the other flavors is the key?
For this last dinner in my highly scientific experiment, I went milder—milder for me. Sausage, broccoli, and roasted potatoes. I roasted the potatoes with jarlic, salt, pepper, and butter. That seemed to do the trick. The garlic flavor was super strong. I guess being less aggressive with my seasoning is the only way I could ever enjoy jarlic. I bought a jar of the stuff, so I will use the rest of it and get the most out of my $3.99.
So, what does the science of my meals say? Am I a jarlic snob? After just three dinners, I think I am. It’s just not for me. I get why people use it. Convenience. Price. Physical disability. But me? I’m just going to keep going with the fresh stuff, the flavor is just better. Fresh DEFINITELY smells better. Seriously, if the companies that make garlic in a jar want to make it a little more appealing work on that smell! Depending on the dish, the tangy taste of garlic in a jar is also a bit off-putting. How about everyone else? What works for you?
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