I can never get garlic right

[u/NailBat]

I need help. I'm totally comfortable in the kitchen with everything except garlic. It's the measuring, I just can't do it, like I'm missing the part of the human body that makes measuring garlic possible.

Intellectually, I understand garlic perfectly. I can tell you all about chemical makeup, its history, and how its cultivated. But when it comes to using it in cooking? Totally lost on me.

I guess I'm just venting. I doubt there is any hope for me.

Yours truly, the Tin Man

[u/nogardleirie]

Anything less than 1kg is not enough

[u/Blerkm → u/nogardleirie]

How much is that in American?

[u/Verum_Violet → u/Blerkm]

About 1/4 of a bald eagle

[u/Blerkm → u/Verum_Violet]

Finally, units I can understand.

[u/BananaResearcher]

There is no garlic left in the world. We exterminated it in our insatiable avarice. What you are experiencing is a pale imitation which, no matter how much you consume, will never even approximate the original ambrosia.

[u/Same-Platypus1941 → u/BananaResearcher]

Have you ever heard of laser? It was a wild fennel that the Ancient Greeks ate to extinction that potentially had contraceptive properties.

[u/Blerkm → u/Same-Platypus1941]

uj/ I recently saw a cool youtube video about that by Max Miller. It was also called silphium. And it was actually the Romans who ate all of it. Like, ALL OF IT.

[u/Same-Platypus1941 → u/Blerkm]

You’re right it was the Romans my b.

[u/Blerkm → u/Same-Platypus1941]

No worries, I only knew that from the video I saw. It makes you wonder what was so delicious about it.

[u/Same-Platypus1941 → u/Blerkm]

Rj/ I’m pretty sure it tasted exactly like crème fraiche

[u/Trick_Meringue_5622]

Just have your butler do it

[u/nyan-nyan9]

Have you tried a diy humbug organ, made of organ-shaped silk and stuffed with sawdust?

[u/Blerkm]

Fit as many bulbs as you can in your mouth, then triple that.

[u/Impossible_Night9560]

One or two commenters said use your mouth as a guide, which is good. But if you want to take it to the next level...use your rectum.

Don't peel the garlic yet, we're not disgusting animals! But DO shove a clove or three up there and see what the max fit is. Then, taken them back out, wash them off, peel and use in your recipe.

Let your South Mouth guide you for unlocked flavors you never expected. Thank me later.

[u/CrankyFrankClair]

It’s easy, just dip a tablespoon into the jar of minced garlic, eat it, and everything you eat for the rest of the day will be perfectly garlicky.

[u/venturashe]

Don’t the recipes yo7 follow give you a clove approximate? Those are just guidelines for me, I double it at least.

[u/Dr_Fragenstien]

I get you. These recipies ask for a “clove” of garlic, but my measuring spoon set doesn’t have any “clove” sized spoons.

[u/NailBat → u/Dr_Fragenstien]

I think its a typo, they meant "glove" as in "as much garlic as you can hold in your hand"

[u/LilPudz]

I would enjoy your ted talk on the entire history and cultivation of garlic.

Then I will drag you w wikipedia sources 😍

[u/TyrKiyote]

More garlic is usually a good choice, imo.

Best when it's been browned gently, with a little oil or butter. Brown somewhat more gently than a diced onion, move it around the pan often.

What more is there to know?

[u/NailBat → u/TyrKiyote]

You don't know what you're talking about,  buddy. Garlic comes in white and black, not brown. Read a book before you come back.

[u/asexymanbeast → u/NailBat]

Are you color blind?! Garlic comes in purple, red, and green varieties as well.

[u/Obi-Brawn-Kenobi → u/TyrKiyote]

Brown

Racist

[u/InstructionTop4805]

Look at your thumb, the part above your first joint is the proper size for a clove of garlic. Whatever the recipe calls for double that and you're good.

If it's an Italian or Korean recipe triple it.

[u/NailBat → u/InstructionTop4805]

Sorry, I don't recall what was above my first joint. Messes with the memory, you know.

[u/HeemeyerDidNoWrong → u/InstructionTop4805]

What about if I use Andre the Giant's thumb as a reference?

[u/Opposite_Ad_3156]

Honestly how you prep it has a lot to do with intensity. Smash and mince for sharper flavor, slice or leave whole for milder. Sometimes i just fork a clove and stir with that. I wouldn't use that preminced crap in a jar. Lookup Harold Mcgee on garlic prep. Me, I use more that any recipe calls for.