How much is a clove of garlic?
Irene Dale
When a recipe calls for a clove of garlic
how much of this stuff do I add?
Jonah Scheib
I've been told 1/8 teaspoon chopped garlic==1 clove garlic.
But I usually add more anyway! Garlic! Yum yum!
cecil
ce...@leland.stanford.edu
Mary Shafer
The jars I use say 1 teaspoon equals one clove. That's true for
both minced and crushed.
--
Mary Shafer DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
sha...@rigel.dfrf.nasa.gov Of course I don't speak for NASA
"There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
"A kill is a kill." Anonymous
Michael Bryan
If you like garlic as much as me, about 1 Tbsp.
:-)
If you want to follow the recipe more closely, I'd guess about 1/4 tsp.
--
Michael Bryan mic...@resonex.com
This offer law where prohibited by void.
Terry Heatlie - Sun UK - Tech Support
Sorry, couldn't resist!
Regards,
Terry Heatlie.
Disclaimer: all my own work (except this disclaimer, which I nicked).
Margaret Woo
>In article <1992Jan16....@sequent.com> ire...@sequent.com (Irene Dale) writes:
>>I buy already cut up garlic in jars.
>>When a recipe calls for a clove of garlic
>>how much of this stuff do I add?
>
>
>But I usually add more anyway! Garlic! Yum yum!
>
>cecil
>ce...@leland.stanford.edu
Whoever told you this must have been using *very* small cloves!
Margaret
Sharen A. Rund
As much as you like - I LOVE garlic so I always add more than the
recipe calls for
but, about 1/4 tsp should be 1 clove
I buy granualted, chips, (dry) and crushed, and whole in refrigerator jars
and, depending on the recipe, use one of these
Dionysus
>In article <1992Jan16....@sequent.com> ire...@sequent.com (Irene Dale) writes:
>
>(I couldn't resist. I love garlic!)
> laurie
I will probably get killed for this (by my boyfriend), but here it
goes. A couple of years ago, my boyfriend went to the price club
with his mother and bought one of those large jars of chopped garlic.
He knows that I Love garlic also. Well, one night he was cooking me
dinner and was putting garlic into it. Well, Do you know the large
tablespoons that usually come with a set of silver ware, Well, Yeah
you guessed it, He put either one of those spoonfuls in and the
whole apartment smelled like garlic for a week. BTW dinner was great
that night.
Well thats my story
Jennifer
Robert W. Brand
>
>I will probably get killed for this (by my boyfriend), but here it
>goes. A couple of years ago, my boyfriend went to the price club
>with his mother and bought one of those large jars of chopped garlic.
>He knows that I Love garlic also. Well, one night he was cooking me
>dinner and was putting garlic into it. Well, Do you know the large
>tablespoons that usually come with a set of silver ware, Well, Yeah
>you guessed it, He put either one of those spoonfuls in and the
>whole apartment smelled like garlic for a week. BTW dinner was great
>that night.
>
>Well thats my story
>Jennifer
My non-cooking friend, Scott, recently asked about a recipe for some
hot chili. My instructions said something about browning the beef
with a couple of cloves of garlic. When I tasted his chili, which
was quite good, I noticed that it had a good strong garlic bite, and
a few rather large pieces of garlic cloves as well. I asked him
how much he added, and it turned out that he thought a clove was a bulb!
And he'd bought some rather large bulbs. Anyway, there were probably
20 or 30 cloves. Why didn't I think of that ;-)
-Bob
--
Ted Taylor
ID> I buy already cut up garlic in jars.
ID> When a recipe calls for a clove of garlic
ID> how much of this stuff do I add?
Between half a teaspoon and a teaspoon. That stuff you buy has linseed oil or
some other non-palatable (IMHO) goo in it, so you'd want to go for a little
more volume. But if you're buying the pre-mashed garlic, you probably don't
like garlic very much, so you might want to use somewhat less.
Personally, we keep a few heads around the house, and a self-cleaning (sort
of) garlic press, and use fresh squashed garlic for lots of things. Why just
this morning, I made waffles, and ...
* Origin: Note new netmail address, pls! (1:109/104.4214)
Ilana Stern
(Ted Taylor) writes:
>Personally, we keep a few heads around the house, and a self-cleaning (sort
>of) garlic press, and use fresh squashed garlic for lots of things. Why just
>this morning, I made waffles, and ...
True story: I once made garlic cookies.
I made this great garlic soup one day, and had leftovers, which I brought
to work, heated in the microwave, and ate at my desk. The scent permeated
the office, and my coworkers made jokes about it; one in particular,
Jim, just would not leave it alone. He was always commenting things like,
"Next time we put this contract up for bid, we specify no garlic-eaters!"
So, it was near Christmas, and my roommate was making Christmas cookies.
I begged a little dough from her, and after all her cookies were decorated
with sprinkles, candies, etc., I made a few cookies and decorated them
with garlic pieces. I figured the garlic looked a little like white
chocolate. :-)
I brought the garlic cookies, and a few of the normal ones, in to work.
After lunch, I made sure Jim was looking, as I pulled out a (normal cookie),
chomped on it loudly, and announced, "Anyone want some Christmas cookies?"
He barely glanced at the cookie I handed him, took a big bite -- and
the expression on his face was priceless as he spit it out and sputtered,
"GARLIC??!!"
PS. To my surprise, a Chinese co-worker requested one of the garlic
cookies. He thought it tasted "interesting."
--
/\ Ilana Stern DOD#009|"I can say from experience that I've never been
\_][ il...@ncar.ucar.edu|killed while not wearing a helmet, nor while
\______________________|wearing one." Tod Johnson, tjoh...@prime.com
Tim Bieling
Ted.T...@p4214.f104.n109.z1.FidoNet.Org (Ted Taylor) says:
>
>Between half a teaspoon and a teaspoon. That stuff you buy has linseed oil or
>some other non-palatable (IMHO) goo in it, so you'd want to go for a little
>more volume. But if you're buying the pre-mashed garlic, you probably don't
>like garlic very much, so you might want to use somewhat less.
>
>Personally, we keep a few heads around the house, and a self-cleaning (sort
>of) garlic press, and use fresh squashed garlic for lots of things. Why just
>this morning, I made waffles, and ...
Hmmm - the mind wonders...:) What I usually do is buy a few fresh bulbs
of garlic (well, more than a few) and crush them all at one time, covering
the crushed garlic with good olive oil and keep it in the fridge - makes
it easy to have 'fresh' crushed garlic available without the hassle of
crushing it on the spot. Also, since I need whole cloves on occasion, I
keep some submerged in olive oil as well, they last longer, and ya can always
use the garlic flavored oil..
Now, about those garlic waffles? (I love garlic, but just like other
things - there's a time and a place.. *grin*)
-Tim
Jeff Close
>In article <696172...@blkcat.FidoNet>,
>Ted.T...@p4214.f104.n109.z1.FidoNet.Org (Ted Taylor) says:
>>
>>Between half a teaspoon and a teaspoon. That stuff you buy has linseed oil or
>>some other non-palatable (IMHO) goo in it, so you'd want to go for a little
>>more volume. But if you're buying the pre-mashed garlic, you probably don't
>>like garlic very much, so you might want to use somewhat less.
>>
>>Personally, we keep a few heads around the house, and a self-cleaning (sort
>>of) garlic press, and use fresh squashed garlic for lots of things. Why just
>>this morning, I made waffles, and ...
>
>Hmmm - the mind wonders...:) What I usually do is buy a few fresh bulbs
>of garlic (well, more than a few) and crush them all at one time, covering
>the crushed garlic with good olive oil and keep it in the fridge - makes
>it easy to have 'fresh' crushed garlic available without the hassle of
>crushing it on the spot. Also, since I need whole cloves on occasion, I
>keep some submerged in olive oil as well, they last longer, and ya can always
>use the garlic flavored oil..
This is what we do also. There's an Asian market near me that sells bags
of pre-peeled garlic! When they're out, I hate going through four or five
heads by hand...
--
-----------------------------------------------------------------------------
jcl...@ads.com: ADS BA&H/2111 Wilson Bd #800/Arlington, VA 22201 703-243-1611
Anarchists don't believe in rules. Surrealists make up their own.
Norman Soley
In article <92028.2...@psuvm.psu.edu>, Tim Bieling <Q...@psuvm.psu.edu> writes...
>
>Hmmm - the mind wonders...:) What I usually do is buy a few fresh bulbs
>of garlic (well, more than a few) and crush them all at one time, covering
>the crushed garlic with good olive oil and keep it in the fridge - makes
>it easy to have 'fresh' crushed garlic available without the hassle of
>crushing it on the spot. Also, since I need whole cloves on occasion, I
>keep some submerged in olive oil as well, they last longer, and ya can always
>use the garlic flavored oil..
I read an article a while ago that discouraged this practice due to the
fact that it creates an optimal breeding environment for some anaerobic
bacteria that can be in the garlic. Any of the food risk experts out there
have an opinion on this?
>Now, about those garlic waffles? (I love garlic, but just like other
>things - there's a time and a place.. *grin*)
The _Garlic Lovers Cookbook_ even has a recipe for garlic ice cream, never
had the guts to try.
--
Norman Soley, Specialist, Professional Software Services, ITC District
Digital Equipment of Canada so...@trooa.enet.dec.com
Opinions expressed are mine alone and do not reflect those of Digital
Equipment Corporation or my cat Marge.
Carol Miller-Tutzauer
>
> [stuff on crushed garlic, stored in olive oil, in fridge, deleted]
>
>I read an article a while ago that discouraged this practice due to the
>fact that it creates an optimal breeding environment for some anaerobic
>bacteria that can be in the garlic. Any of the food risk experts out there
>have an opinion on this?
The difference with what this poster suggested is that he stored
the stuff in the refrigerator. The botulism risk isn't relevent
when stored at the temperatures of the refrigerator. On the
other hand, room temperature is ideal for botulism to develop
in anaerobic environments.
So.... START THAT GARLIC MASH RIGHT NOW! AND STORE A BUNCH AWAY
IN YOUR FRIDGE! ... all in safe conscience.
Deb Schwartz
>things - there's a time and a place.. *grin*)
>
here in Seattle which has an annual garlic festival, featuring the usual
garlic-laden main dishes (garlic-stuffed ravioli, yum!), and also has a whole
dessert menu with such things as garlic-chip cookies, garlic custard, etc.
I had the garlic custard last year, and it was really good! A light baked egg
custard with a delicate garlic flavor - it was surprising to me that the flavors
melded so well.
So, bring on the garlic waffles! Hmm, wonder how garlic maple syrup would
taste...
Debbie Schwartz // d...@voodoo.boeing.com // or uunet!bcstec!voodoo!das
Ted Taylor
DS> >Now, about those garlic waffles? (I love garlic, but just like other
DS> >things - there's a time and a place.. *grin*)
DS> >
DS> Actually, garlic waffles might be quite good...
I invented the "garlic waffles" concept, and I'm not backing down -- although I
have NOT made them yet. With the waffle-maker in hand, or at least in house,
it seems logical to make a lot of waffles. So far, partly because of our
scheduling, we have only used it three or four times, for breakfast each time.
But I'm definitely planning on trying cornbread waffles over which to serve
chili, and I can't see any good reason for waffles not to be workable in any
situation that one would normally use rice or pasta. No, I'm not planning on
fried waffles with pork and shrimp with the leftover boiled waffles I'd serve
with bon-bon chicken. However... waffles with adjusted recipes under many kinds
of casserole-dishes seem pretty easy and tasty, and even something a little odd
like waffles with tunafish in them instead of ham could be awfully good.
(I hope I remembered to post that we recently made regular waffles, but added
a very generous handful of coarse-ground cooked ham on top of each batch just
before cooking them -- the result was fantastic!)
* Origin: Not yet disapPointed. (1:109/104.4214)
Sara Maxwell
>
>I invented the "garlic waffles" concept, and I'm not backing down -- although I
>have NOT made them yet. With the waffle-maker in hand, or at least in house,
>it seems logical to make a lot of waffles. So far, partly because of our
>scheduling, we have only used it three or four times, for breakfast each time.
>But I'm definitely planning on trying cornbread waffles over which to serve
>chili, and I can't see any good reason for waffles not to be workable in any
>situation that one would normally use rice or pasta.
Cornmeal waffles are indeed delicious--most big general cookbooks, older
ones anyway, have recipes. Also with other flours such as buckwheat.
I think the reason they might not be an all-occasion substitute for rice
or pasta is their high fat content. I'm not sure what would happen if
you eliminated the fat from waffle batter--it's such a large constituent
that the result might not really be a waffle. And I bet it would stick like
hell. I can highly recommend chocolate waffles with vanilla ice cream,
tho. 8) Also putting goodies in the batter, like Ted did with the
ham--nuts, blueberries, strips of bacon across the top before you close
the iron. Yum yum. Older cookbooks have lots more variety than newer
ones. But I will admit I have never seen nor eaten (nor thought of till
this moment) garlic waffles.
Sara
ahat...@gmail.com
> When a recipe calls for a clove of garlic
> how much of this stuff do I add?
ID> when the recipe calls for a clove of garlic
Id> How many of these things do I add?
Between half a teaspoon and a teaspoon. Those things you buy contain flaxseed oil or
Some nonsense is unpleasant (IMHO), so you want to go a little
More volume.But if you previously bought crushed garlic, you may not
He really likes garlic, so he may have to use something less.
Personally, we keep some heads around the house, self-cleaning (classification
Squeeze the garlic and use fresh minced garlic for many things. Why alone
This morning I made waffles and
https://www.insurancefind.net/
Sheldon Martin
>Irene Dale:
>> I buy already cut up garlic in jars.
>> When a recipe calls for a clove of garlic
>> how much of this stuff do I add?
>
>
>Between half a teaspoon and a teaspoon. Those things you buy contain flaxseed oil or
>Some nonsense is unpleasant (IMHO), so you want to go a little
>More volume.But if you previously bought crushed garlic, you may not
>He really likes garlic, so he may have to use something less.
>
>Personally, we keep some heads around the house, self-cleaning (classification
>Squeeze the garlic and use fresh minced garlic for many things.
with moistened finger tips but first with a sharp paring knife I slice
off that root end of each clove, then the skin practically falls off.
Depending on the dish that dictates how I cut the cloves and how much.
I've tried jarred garlic once, tastes weird. If I only need a small
amount and don't want to take the time then I'll use granulated.
I have neighbors who grow lots of garlic for their family, they drop
some off at my back door, only I had to tell them that I can't use two
dozen heads before they go bad, half a dozen can last me six months.
They grow 3-4 different types of garlic, they can tell the difference
because they eat it raw... cooked I can't tell any difference.
Cindy Hamilton
Cindy Hamilton
jmcquown
> On Thursday, June 18, 2020 at 2:01:05 AM UTC-4, ahat...@gmail.com wrote:
>> بتاريخ الخميس، 16 يناير، 1992 10:18:31 م UTC+3، كتب Irene Dale:
>>> I buy already cut up garlic in jars.
>>> When a recipe calls for a clove of garlic
>>> how much of this stuff do I add?
>>
>> ID> I've already bought pieces of garlic in jars.
>> ID> when the recipe calls for a clove of garlic
>> Id> How many of these things do I add?
>>
>> Between half a teaspoon and a teaspoon. Those things you buy contain flaxseed oil or
>> Some nonsense is unpleasant (IMHO), so you want to go a little
>> More volume.But if you previously bought crushed garlic, you may not
>> He really likes garlic, so he may have to use something less.
>>
>> Personally, we keep some heads around the house, self-cleaning (classification
>> Squeeze the garlic and use fresh minced garlic for many things. Why alone
>> This morning I made waffles and
>>
>
> Oh, thank God. We've been waiting 28 years to get the answer.
>
> Cindy Hamilton
>
answer! LOL
Jill