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How Much Garlic Paste Equals A Clove
One clove of garlic is equivalent to about 1/2 teaspoon of garlic paste. This means that if a recipe calls for one clove, you can use 1/2 teaspoon of garlic paste in its place. Keep in mind that the flavor of garlic paste is more concentrated than that of fresh clove.
The garlic paste will work for any recipe calling for garlic cloves. The garlic paste is simply crushed garlic cloves with some oil, which you can store in your refrigerator or freezer and use when needed. To freeze garlic paste, put crushed garlic cloves into a freezer-safe bag and keep it frozen until needed. To use the garlic paste, simply combine equal parts crushed garlic cloves and kosher salt in a bowl.
Because garlic pieces are smaller, they will melt faster than one clove of garlic, and will melt into the other ingredients of your recipe. Garlic cloves are actually just whole pieces of garlic you can buy in a store. A clove of garlic looks like a little bulb with a pointy end and a flat side. About 10 to 12 cloves of garlic are in an average sized garlic bulb at the grocery store.
Typical garlic found at grocery stores contains around 10 or 12 cloves. There may be anywhere from 8 to 20 cloves per garlichead, depending on the species. This garlic head is made of a number of smaller, separate segments, usually called cloves.
When crushed, 1 small clove of garlic will yield around 1/2 tsp, while a larger clove will yield around 1.5 tsp. Of A 1/2 teaspoon needed to substitute for 1 whole clove, only 1/8th teaspoon is garlic, and the rest is salt.
Not nearly as effective, but ideal for pinching, you can substitute 1/8 teaspoon garlic powder for every garlic clove called for in the recipe. Garlic powder is more concentrated in flavour, so only use 1/8 teaspoon of garlic powder per fresh clove of garlic. Minced fresh garlic, even garlic that comes pre-minced in a can, has more concentrated smell and taste than dried garlic powder.
The same is true for dried garlic, either ground, ground, or powdered. The difference between fresh and ground garlic is that fresh garlic is the entire clove, whereas ground garlic is a chopped clove which may be used fresh, dried, or preserved.
If your recipe calls for fresh garlic, but it is simply not an option, here are a few easy substitutes that you can use instead. Heres a handy quick reference to how much of several garlic products you can use when you are calling for one clove (or one bulb) of fresh garlic. Using this chart, you can quickly figure out how much garlic, and which garlic variety, you should be using for any recipe.
You can also use our converter tool below to figure out the exact how many garlic cloves per… measure that you want. Luckily for Food52 readers, you will find that, in general, our recipes are measured with garlic by the number of cloves and heads needed, rather than by teaspoons or tablespoons. As a popular and favorite garlic to have in your kitchen, it can be difficult to know exactly how much to use.
As a result, using a lot of garlic the flavours can rapidly intensify and overwhelm the recipe. In fact, failing to note whether the garlic is meant to be chopped or crushed, could sully the recipe.
If the recipe calls for 1 teaspoon of chopped garlic, but you use 1 teaspoon of minced garlic, chances are that your dish will taste stronger and pungent with the garlic. If you have only a can of minced garlic or a tub of garlic paste, use between 1 to 1.5 teaspoons of minced garlic, or garlic paste, for each clove that your recipe calls for. While conversion rates are different in smaller amounts between a single clove of chopped garlic and minced garlic, I recommend using the same conversion rates for both chopped garlic and minced garlic when measuring by tablespoons.
If you have dried crushed or dried grated garlic, only use a tablespoon for each clove, as the pieces are smaller. If doing exact substitutes, best is to scoop mostly only the garlic pieces, being careful to avoid using too much liquid from the can. Remember, there will be a bit more texture associated with garlic salt made from grated garlic rather than garlic powder, so slowly stir the salt into place, allowing for changes in the recipe if needed.
You can also add an equal amount of washed, peeled, sliced ginger for frozen garlic salt, as well as for making a fresh ginger-garlic sauce. According to common measurements, you can add 1 teaspoon of salt and 1 tablespoon olive oil to each cup of garlic paste.
The can says 1/2 teaspoon is about 1 clove of garlic, so I would use this, meaning 1 teaspoon per total recipe, if you are trying to stay right on track. For larger amounts, 1 pound of fully peeled garlic has approximately 50 cloves, or about 3 cups. One medium peeled garlic clove yields 1 rounded teaspoon if chopped, however, if minced very finely, this amount drops slightly below 1 teaspoon.
To begin mincing a clove, peeling the garlic is best, or you can place a garlic clove on a flat surface, then use another flat surface, such as the flattened edge of a large knife, to rest over it and crush it. After this, mingling is really just the process of breaking down the garlic into smaller pieces so that you can add them easily into recipes. Crushing the garlic is literally where you are mashing it, and can also almost be a paste, where you are using a knife to cut up minced garlic into smaller pieces, and then adding that into the recipe.
Pre-chopped garlic will chop the garlic cloves down to hundreds of tiny little pieces of the Allium, saving you what many people seem to consider to be the trouble of cutting whole cloves up on a cutting board. To maximize garlics flavor, you want to chop your garlic right before incorporating it into your dishes. Garlic cloves can be used whole to get a subtle flavor, or chopped to unlock the sulfur compounds within the garlic that trigger bold, bright flavors.
These transformations all base things on one whole clove of garlic, but you can use it at least as a baseline and scale down if you do not want the full clove. Whether your recipe calls for one clove of fresh garlic or 1/2 tsp of garlic juice, this chart can help you achieve that perfect flavor in your recipes using any form of garlic that is handy.
While you can definitely purchase minced garlic at stores, it often has other ingredients added to the paste, and I have found the taste is fairly muted — or, at the very least, does not have that fresh taste. Garlic paste is available at many grocery stores, and comes in several flavors, like garlic salt, garlic powder, garlic flake, garlic kernels, garlic salt, garlic powder, and garlic flakes.
Can garlic paste expire?
Fresh and raw garlic does not have an expiration date or a best-by date, unlike many other veggies you purchase. Depending on how you keep it, garlic’s shelf life can range from a year to a few days. In the cupboard, a complete bulb of garlic preserved correctly can keep for three to five months.
Can you use garlic puree instead of garlic powder?
When making foods like spaghetti or mayonnaise sandwiches, garlic puree is a robust replacement that may be used in place of garlic powder. It provides the identical flavour of garlic powder and combines beautifully with sauces and creams. Use 1/4 teaspoon of garlic puree in place of 1 teaspoon of garlic powder.
How many tablespoons is a garlic clove?
A garlic clove contains 3 tablespoons of the vegetable. However, the quantity may vary according on the clove’s size, as well as its freshness or drying, as well as how it has been minced, crushed, juiced, granulated, or diced. It’s important to keep in mind that garlic is a plant that grows in various sizes, therefore use this standard as a reference.