When a recipe calls for one garlic clove, does that mean one section from a “ball” of garlic, or is it the whole thing a clove?
One ‘section’.
Thanks. I’m sure it will make a difference in the final product.
To expand, one clove is a ‘section’ the whole thing would be a ‘bulb’ or a ‘head’ or something alone those lines.
Also, if it’s going to be raw or sauteed, yeah, big difference, if it’s going to be cooked down, like in a soup or stew, it would be fine if you used too much. Once you’ve been cooking garlic for more then a half hour or so it loses that pungency and you can eat it whole without even realizing it. In that respect, it’s similar to the difference between a raw vs cooked onion.