New Posts  All Forums:Forum Nav:

Raw garlic

post #1 of 12
Thread Starter 
As I love garlic taste,what might be the number of cloves to use for a dish for 8:lips:
post #2 of 12
It depends on the dish!
post #3 of 12

and on the taste of the guests you are serving

:)
we too love garlic, and if you don't cook it, it has one taste; whereas if you say, use it in a cream sauce i.e. for garlic smashed potatoes, it leaves a different milder taste. So again, what is the dish please?:bounce:
Cantor Posner aka ChefBoyof Dees

"An Armed Society is a Polite Society"--Robert A Heinlein

"You either Do or Don't Do...There is no TRY" --Yodah
Reply
Cantor Posner aka ChefBoyof Dees

"An Armed Society is a Polite Society"--Robert A Heinlein

"You either Do or Don't Do...There is no TRY" --Yodah
Reply
post #4 of 12
Just to give a couple of concrete examples:

Chicken with 40 cloves of garlic: a southern French classic, might serve 8 but probably more like 4, so in that dish, 80 cloves for 8 people.

Bourride: southern French classic seafood soup, normally accompanied with aioli, a sort of garlic mayonnaise. 6-8 cloves of garlic worked to a fair mayonnaise consistency with 2-3 egg yolks and a couple cups of good olive oil will serve 8 easily.

Bourride will be much, much more "garlicky" than the chicken with 40 cloves of garlic -- you'll smell it in the shower next day.

If you take whole heads of garlic, cut off the tip end, bathe in olive oil, wrap in foil, and bake until very soft, then spread on bread, I'd allow 1 head per 2-3 people.

And these are just southern French examples.

In short, there's no way to answer the question without knowing what you plan to do with the garlic, because different cooking methods produce such wildly different sorts of results.
post #5 of 12
Every dish or recipe if you read any calls for different amounts. If you like it that much just follow any standard recipe and triple it. So just go an read any cookbook or food article.
CHEFED
Reply
CHEFED
Reply
post #6 of 12
And to confuse things even further, which of the 559 known varities of garlic you use can affect the final flavor, as they all have different levels of garlicness and heat.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #7 of 12
Just put persillade on everything.
post #8 of 12
Just call me a Grinch for I too "...have garlic in [my] soul!"

You're a Mean One, Mr. Grinch - Lyrics
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #9 of 12
Thread Starter 
mainly in pasta dishes
post #10 of 12
As much as you like is the answer. I am a garlic freak so I put a lot in pasta, and if I make garlic bread I use 2-3 cloves for 4 slices :lol:
post #11 of 12
C'mon Mary- that's not a very big garlic deal...

My garlic bread recipe is more of a garlic sandwich:

Grind up a slurry of lots of garlic and some butter in a Mini-Prep, slather this thickly on a split baguette which has been drizzled with a little olive oil, then micro-grate quite a lot of Parm Reg on top, and place under broiler until flecked with brown.

Comsume, and be careful not to breathe toward anyone for at least two days.

If your spouse doesn't consume any, sleep on the porch for two-three nights.

Mike
travelling gourmand
Reply
travelling gourmand
Reply
post #12 of 12
As others have said, there can be a wide variety of garlic levels involved. Last night I made some garlic mashed potatoes, adding in about 4 small cloves of some garlic previously roasted. Soft, creamy, with a very mellow garlic flavor. Using garlic lightly browned in a bit of butter would have given a different flavor, as would have boiling raw cloves along with the potatoes and mashing them in. Quantity and preperation method come into play.

I've gotten fresh garlic out of the garden where one little clove about the size of a small lima bean had more garlic intensity in it than a whole head of store bought.

One thing you may want to keep in mind though is to try and adjust the amount of garlic to the level of the person who least likes garlic, if you want to try and keep everyone happy. But depending on the dish that could be hard to do. If making 40 clove garlic chicken, make one 30 clove and one 50 clove. Those two birds could keep 8 diners reasonably happy. But soups, pasta sauces, stir fry and such could be troublesome.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking