Hi,
I need to add garlic to a recipe, but I don’t know how much is a clove of garlic. Can anyone tell me?
Thanks!
A clove is one of the little individual pieces that you can break off from the whole head. Peel the “paper” off the clove first and then mash, mince, crush, etc., according to the recipe.
You know, I have heard people use the phrase “too much garlic,” but I have no idea what it means. :dubious:
Scarlett67:
Thanks for the quick reply!
A good thing to know too… friend of mine was making this chicken dish and needed to add ‘six cloves of garlic’. She thought a ‘clove’ was the entire head. Whew-boy, was that a dish! :eek:
Hey, pal, there ain’t no such thing as “too much garlic.”
**ox·y·mo·ron **
n. pl. **ox·y·mo·ra ** or ox·y·mo·rons
[Greek oxumoron, from neuter of oxumoros, pointedly foolish_: oxus, sharp; see oxygen + moros, foolish, dull.]
A rhetorical figure in which incongruous or contradictory terms are combined, as in a deafening silence and too much garlic.
Remind me not to eat your chocolate-chip ice cream. Or your lemon chiffon pie.
Regards,
Agback
I once saw an Andy Capp strip where Andy Capp tries cooking and says," You know what I found out? There’s no such thing as a little garlic." Poor Poms! Don’t know what food is.
Love garlic, but prefer shallots (garlic with pretentions).
Okay Chefguy, what the hell are shallots? I see them mentioned on the Food Network all the time – even by my hero Alton Brown who explains everything but what a shallot is. I don’t see them at the grocery store (admittedly I never specifically looked).
1/2 onion, 1/2 garlic, basically.
What Jake4 said, but they’re not some genetically-engineered food. Shallots have been around since food has been around. They’re milder than either onion or garlic and impart a nice subtle flavor to dishes. A favorite is to saute shallots briefly in some olive oil and butter, then saute seafood in the infused oil.
http://www.cook-itquick.com/Herbs%20and%20Spices/shallots.htm
Italians LOVE em, and vampires hate em.
Or use a Xyliss garlic press, which works fine with unpeeled cloves - a wonderful device.
[Here](www.gourmetsleuth.com/ images/garlic1.jpg) is a head of garlic on the right, and a clove from the head on the left. Garlic, shallots, and onions all belong to the Allium family.
Though it’s not on topic, note that contrary to what many seem to believe, oxymoron does not mean “contradiction in terms”. It’s true meaning (rapidly being lost since this obscure and elegant word became a fad) is the deliberate apposition of contrasting words. The classic example is “parting is such sweet sorrow.”
So “too much garlic”, though obviously a ridiculous piece of nonsense (if not indeed physically impossible), is not, in fact, an oxymoron.
Oh, and the key trick for getting the papery skin off of a clove is to cut the end off (the ‘stem’ end where there’s a little hard nub) of the clove. Now turn your knife sideways and squash the clove using the flat part of the knife. You don’t have to completely flatten it, just mash until you feel it give a little. Now the paper should come right off easily. If not, try mashing a little harder.
If you’ve ever given up on garlic because it’s too hard to peel, try this.
My sister in law made a recipe that called for several cloves of garlic. She didn’t know the difference between a clove and a bulb. She would dispute the notion that there can’t be too much garlic.