Hi there
Does anyone know where in Zurich you can buy crushed garlic, the kind that comes in a little jar? I haven't had any luck searching so far.
Thanks

Coop, it comes in little tubes, you'll find it with the herbs. If you don't find it, ask the first person you see packing shelves.

Crushed and dried garlic should be in the spice section of your local shop. The jars with garlic and oil ("aglio-olio") tend to be near the pesto and tomato sauce.

Migros have the "Lazy" garlic (and ginger) beside the indian & chinese food

Try your local Asian market. That's where you can find it in Basel.

Globus has it's own store brand in a little jar which is very nice.

Why on earth would you use garlic from a jar when you can simply use fresh garlic??

That said, I do have a friend who used to think that garlic only came in jars and she did not even know what they looked like fresh.

totally agree, I make up my own as & when I need it, easy. Garlic, Olive Oil, pinch of salt & grind it with the flat of a large knife. Takes two minutes.

that said, instant Ginger & instant chilli out a jar are a godsend.

Garlic tip, I grate it with the fine grate



. Works a treat. Alternatively, there's this...

now then, I am not a masochistic chef type ... I like my fingers just the way they are thanks ....

I use the garlic press also, its the best and the garlic taste`s yummy

thats too funny!

I prefer my garlic finely sliced in a similar manner to ginger. A faint hint of flavour interspersed with mouthfuls of intense garlic flavour. I'm getting hungry writing this...

dave

aha ... the secret behind your succes with the laydees ...

...or lack thereof. To reassert my incompetence, I am going to take lessons from Salsa Lover & Swiss Cheese.

dave

About the only kitchen gadget I ever use is this garlic peeler. Pop in the garlic, roll it with your hand and all the papery skin just falls off

E-Z-Rol-Garlic-Peeler

I also have a special metal gadget that you run under the water then wash your hands with afterwards you cannot smell the garlic on your hands.

Or you can just press down firmly on the unpeeled garlic clove with a broad knife and it peels right off.

I would also agree that pre-made crushed garlic is not nearly as good as fresh made. Takes about 5 minutes to do.

I truly think garlic is one of the earth's greatest gifts.

If you do use a lot of garlic - an who in their right mind doesn't, you could always get the grater out and attack 10 bulbs and then put the resulting pulp into olive oil and keep it in a jar. That's what I do
I think the puree in the tube is best kept for emergency use only. It is a pallid excuse for the real stuff.

What you really want to do is crush the garlic your preferred way (myself I put a fork on top then pounce on it with a the wooden knife of a handle) in a saucer with a generous dose of salt. Add little water and stir (not beat...) for a while until it gets all salty (yeah I see the chuckling at the back...) and garlicky. Pour generously over fries, meat etc. It works best with fries as their spongy texture will absorb the stuff really well. This will positively ensure that even your sweat will reek of garlic for at least two days.

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