Garlic crushed with a press is close in consistency to garlic paste. You can also make your own paste by smashing a clove on a cutting board, adding a little salt, and then smooshing the garlic and salt around in circles with the side of the knife until it's smooth. Adjust salt in the recipe to allow for what you used on the garlic.
I would absolutely recommend using fresh garlic over minced.The difference between a fresh product, and a processed one is enormous.why can't I simply use garlic instead of garlic paste in a recipe
Garlic crushed with a press is close in consistency to garlic paste. You can also make your own paste by smashing a clove on a cutting board, adding a little salt, and then smooshing the garlic and salt around in circles with the side of the knife until it's smooth. Adjust salt in the recipe to allow for what you used on the garlic.
Ive never found pre-made store bought garlic paste to be good, and they rarely resemble true, fresh garlic flavor ( unless its just been thee brands Ive tried).
Fresh garlic will have a more intense garlic flavor ( which for me is a good thing). And unless you paste it yourself ( as mentioned above) there may be a consistency issue. But I always use fresh garlic ( minced, finely chopped ...). and never store bought paste.
I would absolutely recommend using fresh garlic over minced.The difference between a fresh product, and a processed one is enormous.
Baking a head of garlic (top cut off, salted, drizzled with oil, wrapped in foil and baked) will make a nice paste if you are averse to knife work, or using a single use tool such as a press.
Quite agree - but roasted garlic has a completely different flavour from fresh.
So I will mince the garlic and use that instead of garlic paste. Same difference it seems.I would absolutely recommend using fresh garlic over minced.The difference between a fresh product, and a processed one is enormous.