To enhance the flavor of your dish with a large garlic clove, you can finely mince or crush the garlic before adding it to the dish. This will release more of its flavor. You can also saut the garlic in oil before adding other ingredients to deepen its flavor.
A garlic clove is typically about the size of a small grape or a large blueberry.
Cloves come in all sizes so you can't determine. If I read it in a recipe and only had minced garlic I'd used 2 teaspoons.
To ensure you are using the correct technique to peel and chop large garlic cloves effectively, first smash the clove with the flat side of a knife to loosen the skin. Then, peel off the skin and chop the garlic finely with a sharp knife to release its flavor.
1 medium garlic clove chopped up makes about 1 teaspoon. But garlic cloves come in many different sizes. If they are small, you'll need 2-3 cloves. If it is a large clove, just use the entire clove. Even if it's a little more than 1 teaspoon, it will still taste good.
one large clove equals two teaspoons minced
A teaspoon is thought to be the equivalent of 1 clove of garlic. With that in mind, 4 teaspoons would be equal 4 cloves of garlic. That said, garlic cloves most certainly vary in size so be mindful of this when making your conversion, and note that this ratio is not an exact science!
Take a garlic clove in your hand, just knock with the clove on hard surface. It will split, you can peel easily. You can also use a large chef's knife: place the garlic glove under the knife blade held with the broad side of the blade of the knife over the garlic clove, and then quickly press down. The goal is to mash the clove to make it easy to peel.
Good question, but it still depends on your personal preference. Garlic is not cooked when pickled, like many vegetables are, including cucumbers, carrots, etc. When you see a whole clove of garlic floating in a jar of olives it's there to add flavor. If you really like the flavor of garlic, go for it, because you'll get a rush of it. However, if you don't want to end up smelling like garlic for, at least, the next few hours or don't like that unusual after-effect (think burping...) you get when eating large amounts of raw garlic, it's best to either use it in something, to dilute it a little, or avoid it altogether.
Yes, I highly recommend you try this remedy on a daily basis...fresh in olive oil or capsule form for an odorless supplement!
Garlic comes from a bulb that forms at the bottom of the plant. When you plant a single clove of garlic, it sends up tubular leaves, like large green onions. As each new leaf is added, it forms a clove of garlic inside the bulb, and a "wrap" around the entire garlic bulb.
One teaspoon chopped 1/2 if minced -------------------------------------------------------------- a bulb of garlic weighs about two ounces, a clove weighs about 0.05 to 0.1 ounces
1 clove = 1/8 tsp garlic powder