Fresh, minced garlic is move valuable than dried garlic in dishes and adds more flavor.
Garlic has a long and rich history as a seasoning in a variety of dishes around the world. Used for over 6000 years, garlic is native to Asia and has been a staple in Mediterranean cuisines in many civilizations, from the Romans to the Greeks. However, its strong taste and smell kept it from being popular in United States cuisine until the middle of the 20th century.
Instructions
1. Determine how much dried garlic is needed in the recipe.
2. Place the garlic cloves on the cutting board.
3. Mince each clove of garlic right before adding them to the recipe.
4. Measure out the minced garlic in a ration of 1 to 2 of the dried garlic called for. For example, if 2 teaspoons of dried garlic is called for in a recipe, use 1 teaspoon of minced garlic.
5. Add a slight amount of dried garlic to the minced garlic to take advantage of the taste of the dried herb.
Tags: dried garlic, minced garlic, dried garlic called,
