Professional chefs, culinary masters at home, all seem to agree on one thing— that fresh is better! With organic and slow food in full swing, many people are opting to become not just healthier eaters but to be conscious ones also.
The debate against the use of the prepared version of this beloved vegetable runs deep, with celebrity chef superstar Anthony Bourdain leading the movement. He has been quoted as saying, “Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic.” It seems a bit dramatic, huh? Bourdain is known for his flamboyant, “tell it like it is” style, but the man might have a serious point.
Though it’s hard to debate against the fact that the taste of fresh ingredients is generally better than those that have been processed or prepared, there are also some potential safety concerns that relate to this product.
Processed, pre-minced garlic goes through a procedure that is anything but natural. For one, the garlic itself isn’t delicately shelled with care, instead, it is literally blown off using a high-pressure air system. In addition to this, some companies use a bleach additive so that the garlic maintains its pearly white color. These processes don’t necessarily evoke any appetizing pasta cravings…
– It may have the added ingredient of bleach!
-It’s rarely local or sustainable!
-Fresh garlic tastes so much better!
What are your thoughts on jarred minced garlic? Are you a lover or a hater of this controversial product? Tell us all about it in the comments below!