How Small is a Garlic Clove?

Garlic is one of the most important ingredients in creating savory dishes. Before, the need for garlic in a recipe is not measured by a complex form but by simple assessments. A clove or a bulb may be the only thing you can find in old recipes. What does that mean?

Well, a garlic clove is simply just a piece off the whole bulb. When sliced or minced, it will be about half a teaspoon to two tablespoons, depending on how big the garlic is. A small garlic clove would measure up for 12 teaspoon of minced garlic; a medium clove is equivalent to a teaspoon of minced garlic; a large clove will translate to about two teaspoons of minced garlic; an extra large clove will be about two tablespoons of minced garlic.

How to Store

Now that we have already settled the issue on how small a garlic clove is, we should move on getting to know how to store the garlic for longer life shelf.

If you store your garlic right, you can enjoy it for about four months. Dampness is the number one enemy. You have to store your garlic in a dry, cool, and dark location so it will be preserved for future use.

When kept unbroken, whole garlic head or bulbs can be stored for 3-4 months. Garlic cloves, on the other hand, can be kept from 5-10 days.

Never mind if your garlic starts to show sprouts. Even at that condition, your garlic can still be used. Do not discard the sprouts because they can also make your salads even more delectable.

How to Cook

For some cooks, cooking garlic perfectly is quite tricky. When you overcook it, it will give your dish that burned taste that is not too pleasant for the tongue. If you under cook it, you will fail to extract the flavors you need it for.

Minced garlic usually cooks in medium heat oil for about a minute. It is not wise to pour it in super hot oil because it will burn quickly and will taste bitter. Some cooks prefer sautéing the onions first. When it is already caramelized, that’s when you add the garlic. Toss it for about a minute and you are done.

Garlic can be sautéed in regular coking oil or butter. When using butter, put some oil with it so it will not burn fast.

It is ideal that you use a heavy bottom skillet or pan when sautéing, especially when you include garlic among the ingredients. That will provide an even heating.

Once the garlic is added, you should stir it constantly.

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