Comments by "Psiberzerker" (@Psiberzerker) on "Fresh Garlic vs Prepared Garlic: Can You Taste the Difference?" video.

Keep in mind that Garlic is an Ingredient, and not a Condiment. I can taste the difference between fresh mayo, and the stuff they sell in jars labeled mayo, if you just spread it on bread. Garlic goes into recipes, as part of their Preparation. So, depending on the recipe, you might be able to substitute some sort of prepared garlic, for fresh cloves of garlic. You might not. People also tell you not to overwork hamburgers forming them into patties, when the ground beef just came out of a literal meat grinder, and it's going right on a hot grill to sear it.
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6:02 You're holding up my favorite Jarlic. For the most part (Depending on the recipe) I use Garlic for the Flavor, because you can always add Heat. I prefer black, and white pepper (Depending on the recipe) for heat. Using Jarlic isolates the heat from the flavor, so I can adjust it. It's like salted butter, you can always add more as needed, but you can't take it out of pre-salted butter. Also, we have refrigeration now, so you don't have to salt butter any more.
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"Depending on the recipe" means if it calls for chili, use chili. If it calls for black pepper, use black pepper. If it calls for fresh garlic cloves, minced. Peel, and mince a fresh garlic clove. Only substitute if you don't have it, or somebody is allergic. (Intolerant, or has some sort of food delusion that prevents them from enjoying it.) Do not, under any circumstances, substitute anything for anything, then misrepresent it as "Authenico." Go ahead and experiment in the kitchen, have fun, but learn the original recipe first. (I don't argue with food delusionals, because you're not going to convince them, and it can ruin the entire meal, for everyone.)
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