Garlic juice is extracted from garlic using a cold-press method and is sold in spray bottles or jars. It is low in calories and can be used to add flavor to dishes without adding extra sodium or fat. Roasted versions are available, but cold-pressed juice is preferred for a fresh garlic taste. It can be made at home by purifying garlic and straining the liquid.
Garlic juice is juice or oil extracted from garlic, usually using a cold-press method. You’ll often find it near the spice rack at your local grocery store. It is most often packaged in spray bottles, although you will occasionally find it in jars. When you press garlic with a garlic press, you will notice natural juices gushing out of each clove. Garlic juice is essentially these natural juices, harvested on a large scale.
Many people love this juice for use in cooking, as it eliminates the need to chop garlic and imparts tons of garlic flavor. Some people find the taste of raw garlic a little too bitter and want the flavor but not the actual garlic chunks. In recipes cooked over high heat, garlic can burn and taste very bitter, so using garlic juice can be a good way to go.
One of the benefits of garlic juice is that it contains very few calories. If you want to instantly add flavor to a dish without adding extra sodium or fat, a spray or two of the juice will allow you to do so without adding a lot of calories to a dish. For example, if you need to follow a low-fat diet, you can use this dressing on a pasta salad instead of oil/vinegar dressing. Toasting with a spritz of this juice can easily become garlic bread without additional butter.
For people who need to avoid high-sodium dishes, garlic juice can be particularly helpful here as well. Many complain that food without salt tastes bland and bland. This is usually not the case when using this juice as a flavoring.
Some prefer a more cooked garlic taste, and there are roasted versions of the juice and those where the juice is extracted through heat. This generally results in a sweeter taste in the garlic, which isn’t always desirable. For example, if you like fresh garlic sprinkled on your pizza, you want to find a cold pressed rather than a roasted or hot pressed form of juice, or the taste will be significantly different.
You can make your own juice by purifying the garlic, then straining it to collect the liquid. As with most juices, it may take some garlic to make just a little juice. Spray juicers in stores can use over 100 light bulbs to get a few gallons of juice. Many find it infinitely more convenient to simply buy garlic juice at the store, especially if they plan on using it a lot. On the other hand, if you’re purifying the garlic for another recipe, you might want to strain it and store some of the harvested juice in the refrigerator to use at a later date.
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