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Topic: Minced Garlic Cloves...measurement conversions?  (Read 1315 times)
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silencepainter
« on: July 12, 2005 01:05:44 PM »

I have a recipie that calls for 3 garlic cloves minced.  I don't feel like mincing garlic cloves tonight.  So....

I was just going to buy a jar of already minced garlic but I can't find the conversions online to know how much of it to use.

Does anyone know how I would measure that out?

Thanks for your help!
Lauren
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« Reply #1 on: July 12, 2005 01:09:29 PM »

Garlic is really a personal preference. I always WAY more than the recipe calls for. I'd say a half of teaspoon should be fine per garlic, but don't fret about it. Garlic is always a different sizes anyway.
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McAuliflower
« Reply #2 on: July 13, 2005 10:13:02 AM »

I have a recipie that calls for 3 garlic cloves minced.  I don't feel like mincing garlic cloves tonight.  So....

A quick and dirty way to mince garlic (and peel it at the same time):

place the garlic cloves on a cutting board
place a clean frying pan (cast iron skillet is even better) - or even a pyrex baking pan- so that is sitting on top of the garlic cloves
lean over, pressing down on the skillet/pan, smooshing the garlic...

behold- garlic that has popped out of its skin and is also practically minced.  Fish out the garlic skins and chop a knife through a couple of times if neccessary.


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silencepainter
« Reply #3 on: July 13, 2005 01:32:40 PM »


place the garlic cloves on a cutting board
place a clean frying pan (cast iron skillet is even better) - or even a pyrex baking pan- so that is sitting on top of the garlic cloves
lean over, pressing down on the skillet/pan, smooshing the garlic...

behold- garlic that has popped out of its skin and is also practically minced.  Fish out the garlic skins and chop a knife through a couple of times if neccessary.

Awesomeness!  I'll have to remember that!
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« Reply #4 on: July 15, 2005 01:56:01 PM »

The biggest difference between minced garlic in the bottle and fresh garlic is the spicy-ness...

Since the garlic from the bottle is normally sitting in oil (VERY DELICIOUS!), it doesn't quite have the bite that fresh garlic would.

The flavor is still there, but it's more like roasted garlic - the flavor mellows out.

I normally use it for equal parts, and some dishes i must use the bottled version (puerto rican tostones topping, for example). 

so i say go for it!  use it all Cheesy

~wyn ^_^
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« Reply #5 on: July 17, 2005 06:06:36 AM »

Instead of getting a pan dirty smashing, if you're using a big knife, just lay the flat part of the knife over the clove and give the flat a good whack with your fist.

I usually use a tsp for a clove, but then I'd use the biggest clove available as well, plus add two more!
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