Subj : Re: Plan Aheads
To   : Ruth Haffly
From : Dave Drum
Date : Mon Mar 17 2025 06:44:27

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> A good rule-of-thumb for substituting for fresh is: 1/2 ts granules
 DD> equals on clove of fresh. And a mere 1/8 ts of powder equals one fresh
 DD> clove of garlic.

 RH> I got a bottle of powder once, saw that on the label. Went back to the
 RH> granules after using up that bottle. I'll also use fresh garlic quite
 RH> often.

As will I. But,when I'm making a recipe on repeat - like chilli - using
granules give me a known strength and repeatability. I have had cloves 
of freshgarlic that would not offend Mrs. Grundy and other that would
drop a vampire in his tracks three counties away.

 DD> I appreciate the granulated stuff because it is of a known strength
 DD> and therefore gives the same result from use to use. I have had some
 DD> fresh garlic that was *very* pungent and some that was so bland as
 DD> to not really show up in the flavour profile of the dish.

That was a senior moment. Should have read ahead a 'graph or two - but
it's still true.

 RH> I know what you mean; I've had garlic smelling fingers quite often,
 RH> other times, not so. The other day when Steve was making his chili, he
 RH> asked me if we had any fresh garlic. I pulled out the head, asked him
 RH> how much he wanted and then put the requested 5 cloves thru the
 RH> chopper. They were big, but not really very strong as I didn't smell
 RH> much on my hands afterwards. Sometimes I'll use the chopper, sometimes
 RH> I'll just smash it with the flat side of a knife blade and chop it a
 RH> bit. Saw the latter technique on, either an Alton Brown or Emeril
 RH> cooking show some years ago.

I've got a "squisher" that is, I think, termed a garlic press. And, of
course, there's always the chef's knife or cleaver (If I've been watching
"Yan Can Cook".  Bv)=

https://tinyurl.com/garliquepress 

is pretty much what6 I have. Except mine's pol;ished metal not bright 
red.  Bv)=

 DD> Here are my two favourite garlic sauces:

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Dirty Dave's Garlic Sauce
 DD>  Categories: Five, Vegetables, Citrus, Herbs
 DD>       Yield: 1 1/2 cups


 DD>       Title: Garlic Butter Sauce
 DD>  Categories: Five, Vegetables, Herbs
 DD>       Yield: 12 Servings

 RH> They both look good--and garlicy.

Oh my, yes.

This is one best done with fresh pungent garlic:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork w/Garlic & Black Pepper
 Categories: Oriental, Pork, Vegetables
      Yield: 3 Servings
 
      3 tb Peanut oil
      4 tb Finely chopped garlic
      1 lb Boneless pork; very thin
           - sliced
      2 tb Fish sauce
      1 ts Black pepper; or more, fresh
           - ground
      1 tb Chopped coriander or parsley
           - stems *
 
  Heat wok and add peanut oil. Saute garlic for moment and
  add pork. Cook 3-5 minutes then add remaining ingredients.
  Stir for another minute or so then serve with plain fried
  or steamed white rice.
  
  * I use fresh basil instead of coriander. - UDD
  
  From: http://www.cooks.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Curiosity has never let me down." -- Brian Grazer
--- MultiMail/Win v0.52

.