Every time. I believe the 2 cloves thing is really an approximate in the industry.
I had a recipe last week that specifies 11 small cloves. That raised my eyebrow.
So, to keep to form, I put in 12.
No recipe is going to tell me how much garlic I should use!
I get the minced in water, as a compromise with convenience. My conversion factor is 1 clove == 1 forkfull — a little extra is great, but orders of magnitude would not be
40 clove chicken is a thing
Also there’s no such thing as too much COOKED garlic, I used to say “there’s no such thing as too much garlic” too until I made Hummus the first time. I put in significantly more than called for as per usual. I regretted it. I quite like garlic so I could power through it but it wasn’t pleasant.
true garlic heads know that the secret is to use both cooked and raw garlic to maximize your garlic per garlic
Absolutely I put roasted garlic for flavor and some fresh garlic for the bite.
I always take a bite of fresh garlic when I prep it, I love the spiciness
hell yeah garlic
I feel you, I have ruined a yoghurt dip a couple of weeks ago with too much garlic. Even my husband felt it was overdone and he comes from a family where they just eat raw garlic like a cucumber. But that’s the point, if you want to eat pure garlic you can go eat pure garlic. But you only want a side kick garlic in certain dishes.
My IBS is acting up just looking at this picture.
My sister in law read a salsa recipe wrong once and put 2 heads of garlic instead of the directed 2 cloves. Maybe some of you garlicky people would have liked it but I did not 🧛
I mean this looks about the same as 2 big cloves, no?
The problem here is clearly the other food getting in the way of your garlic. Just eat the garlic.
To be fair, if you use an oven mitt, it is about two gloves full of garlic.
Big garlic fan but I’ve absolutely added too much before
There was a shawarma place I used to go to that had an interesting “garlic sauce”. You couldn’t call it toum, as it was either not whipped with oil or they stopped after adding a splash. It had the appearance of being just very finely chopped garlic, like somebody ran it through a food processor until it was almost a paste. And fuck, it was so good on their donair pizzas. We used to get a small tub to go with it, but after a slice of the pizza, a sip of beer would set your tongue on fire. And the next morning, shaving would make the bathroom smell like fresh garlic. Definitely too much, but oddly worthwhile from time to time.
This you, OP?
This is me. I’ve never said, “This is too much garlic.”
Fun fact: I tend to get obsessed with eating the same thing for months. One of those obsessions was kettle-cooked salt & vinegar chips. I’m talking about a large bag before bed every 2 days. I did this for about 3-6 months. During that period, I had a regular primary care check up with routine blood work. My cholesterol came back terrible. My HDL was too low and LDL was too high. It was so bad that the doctor told me that they were putting me on Lipitor eventho I was in 37/38 years old and otherwise athletic shape.
I argued with the doc explaining that I could fix it on my own with diet. We negotiated and the compromise was that I had 3 months to fix it. In 3 months, we would run blood work again. If it was still high, Lipitor time. I cut off all chips and started eating raw garlic however I could with meals. I would mostly use a garlic press and marinate it in olive oil. Then, I would drip a lot of this on rice, beans, pasta, pizza… anything that would go good with raw garlic. When we ran the blood work again, I was in the clear with completely healthy cholesterol levels, both HDL and LDL.
I don’t know if the garlic had anything to do with it, or if it was merely just abstaining from the chips, but something worked. If you’re dealing with cholesterol issues and don’t want to be on meds, maybe consider eating raw garlic. It might help, and even if it doesn’t, it’s delicious 🤤
It’s crazy that a few months of too many chips could do that - I always understood cholesterol issues to be longer term effects
Yep! I was worried when they told me. Having high cholesterol at 37/38 is a bad sign of what’s to come. I’m happy it was situational rather than permanent.
Daen’s Kitchen: “That’s cute”
Don’t breathe near walls after eating this, the paint will come off
Recipe: One tablespoon of butter.
Me: Incorrect!
If you have a microplane, try grating the garlic. You can get a much bigger punch out of each clove.
I learned how to hand mince and it works so well
Step 1. Remove two (2) cloves from tray.
Step 2. Store remaining cloves for later use.
Step 3. Use the two (2) cloves as recipe directs.
Step 4. Ignore step 2 (two) and grind remaining 600 (lots of) cloves into paste for use on teeth or anus.
Step 5. A winner is you!
