If you’re like me, when it comes to garlic, you just play it by ear, or taste, as it were. We often say you can’t have too much garlic!
But, that can get you into trouble. It’s a strange dichotomy. We love garlic but we don’t want a dish to be too garlicky.
This makes sense as garlic, like its aromatic counterpart onion, gets most of its flavor and smell from sulfurous compounds, mostly cysteine sulfoxides.
Too much can overwhelm a dish, especially if the garlic is not to be cooked, or only cooked for a short time.
The other problem, and let’s admit it, we don’t always use fresh garlic. Here is a handy conversion on fresh garlic to garlic powder, garlic flakes, and granulated garlic which should serve you well in most cooked recipes.
| Amts. Fresh Garlic | Amts. Dried Garlic |
| 1 clove garlic; 1 tsp. chopped; 1/2 tsp. minced; |
1/8 tsp garlic powder, 1/4 tsp. granulated garlic, 1/2 tsp. garlic flakes |