cooking question: 2 cloves of garlic

[Grumpy's Gal]

OK, don't laugh. I am making a recipe later today and it calls for "two cloves of garlic."

So I went to the store and got garlic -- they guy there said he thinks you open it and take out two little parts and that's the "clove."

So, now what do I do with them? wash them? slice them? chop them?

It is a soup recipe if that makes a difference.

THANK YOU!

 

[havencruiser]

I think that the *whole* thing is called a bulb and the little thingys that you break apart are the "cloves*. usually, they are peeled, and minced.

 

[BkrsLoveDis!]

Hmmm - in my experience, the recipe usually says whether the cloves (yes, the small parts inside the "bulb") should be minced, chopped, crushed or just left whole. I've seen it all ways - I'm actually seeing it left whole in more and more recipes these days.

Sorry I couldn't be more help but good luck!

 

[Grumpy's Gal]

this recipe doesn't say. It just says 2 cloves of garlic.

I bake a ton! But I don't cook a lot so I just don't know these things........

 

[BkrsLoveDis!]

this recipe doesn't say. It just says 2 cloves of garlic.

I bake a ton! But I don't cook a lot so I just don't know these things........

I'm impressed - I'd love to bake but have never had the patience to learn how to do it well - my DH is great though.

I'll be curious to hear the answer on this one as well - part of me wants to say mince or chop finely so that you'd get good garlic flavor through out but some slower cooking recipes will call for it whole.

Gosh - I hope I didn't say anything to offend you - good luck with the new recipe!

Cyn

 

[Grumpy's Gal]

how could I be offended? I'm just asking for help..........

Well, I think I'm going to chop it up and see how it goes.........



See you all later!

 

[mickeyfan2]

The entire garlic is a bulb and the small individual pieces inside are called cloves.

ETA: If it is an italian recipe, then you slice the garlic and lightly brown it in olive oil and remove and discard the garlic. This transfer the garlic flavor to the oil.

 

[BkrsLoveDis!]

how could I be offended? I'm just asking for help..........

Sorry - a lot of people on the DIS boards have seemed really sensitive lately and for some reason I kind of felt like you were offended by an earlier remark and I just wanted to make sure that I hadn't inadvertently hurt someone's feelings.

Thanks for allowing me to be a little overzealous this afternoon - let us know how it all turns out, ok?

Mickeyfan2 - yum - that sounds fantastic - now I'm going to have to find something to cook tonite just so that I can incorporate this into dinner - I love anything cooked with olive oil and garlic and this just seems like it would make whatever you are cooking really yum!


Cyn

 

[Zandy595]

OK, don't laugh. I am making a recipe later today and it calls for "two cloves of garlic."

So I went to the store and got garlic -- they guy there said he thinks you open it and take out two little parts and that's the "clove."

So, now what do I do with them? wash them? slice them? chop them?

It is a soup recipe if that makes a difference.

THANK YOU!

Did you make the recipe yet. If not, what does it say about the garlic? Are you just throwing it into the liquid or are you sauteing it? What kind of soup is it?

BTW, I've also heard people call a bulb of garlic a "head" of garlic.

 

[Honeybehr1]

I made the mistake once of confusing bulb for clove. I made linguini and clam sauce and the recipe called for 2 cloves and yup I use 2 whole bulbs. LOL IT was so garlicy and disgusting. Never mind the smell in my house. Hey I was a newlywed and didnt know.

I peel it and then either slice it and put it in the oil or I will crush it between a cutting board and a knife to release the flavor and then put it in the sauce.

 

[piratesmate]

Now that your soup is probably done, I'm finally getting on the board today. For future reference.....

If a recipe doesn't specify what you're supposed to do with it, generally they want you to use a garlic press. It kind of pulverizes the garlic - sort of turns it to mush. I had one years ago, but never felt like I got anything out of the "sieve" portion to use in the recipe....and we love garlic!

Now I just buy minced garlic in a huge jar & when it calls for 2 cloves I put in a heaping soup spoon full! I use minced for everything. I think the only reason you might want to use the press instead of mincing the cloves is with the press you won't get "pieces" of garlic in your mouth. We don't care.

 

[MazdaUK]

The minced garlic in the jar is a great time-saver - also good if you're scaling down a recipe and the full amount calls for 1 clove

If you're sauteeing the garlic with onion, I usually let the onion get fairly on the way to soft before I add the garlic (from a press) and stir well to make sure it doesn't burn - burnt garlic is bitter - YUK

 

[piratesmate]

The minced garlic in the jar is a great time-saver - also good if you're scaling down a recipe and the full amount calls for 1 clove

If you're sauteeing the garlic with onion, I usually let the onion get fairly on the way to soft before I add the garlic (from a press) and stir well to make sure it doesn't burn - burnt garlic is bitter - YUK

We call that Cajun garlic here. My family thinks it's a specialty item that the recipes call for - I just don't use it every night.

 

[Grumpy's Gal]

It was Tortilla Soup and it turned out great. The recipe just said "2 cloves of garlic" so I chopped it up small and sauteed it with the onions.

Thanks for all of your cooking advice!

 

[disykat]

I'm glad it turned out well! I use a garlic press so I don't have to peel, but a good way to peel the clove of garlic is to smash it. That way the peel seperates from the clove and you remove it easily.