Title: Easy Caprese
Looks good. The new to us pizza/pasta place we tried a couple of
weeks ago has a simple but good caprese salad--just tomatoes, basil
and mozzarella, with a light Italian dressing.
I never had this until last summer. Someone who was visiting us in
the woods brought one with the tomatoes and basil from her garden. I really enjoyed it, it will be made for sure this year when the
tomatoes are ripe!
I've not figured out a reliable ratio between the granules and the
powder. So, I stock both. Big Spice Islands containers of the granules
and smaller McCormick's jars (w/shaker top) of the powder
I just use the granules when a recipe calls for garlic powder. Haven't been disappointed yet.
There is a ratio. The powder is twice as "strong" as the granules.
Since I keep both in the cupboard/pantry I don't worry about it much.
" In terms of flavor, you can use granulated garlic and garlic powder interchangeably. But they're very different in texture, you'll need to adjust the amount you use.
Granulated garlic has more air by volume due to its larger size, while garlic powder is denser. Double the amount of granulated garlic –
for instance, two teaspoons granulated garlic for every one teaspoon garlic powder."
https://www.allrecipes.com/granulated-garlic-vs-garlic-powder-7500066
Good recipes get made on repeat.
Ruth Haffly wrote to Dave Drum <=-
Granulated garlic has more air by volume due to its larger size,
while garlic powder is denser. Double the amount of granulated
garlic – for instance, two teaspoons granulated garlic for every
one teaspoon garlic powder."
I usually just dump until it looks/tastes right. (G)
Granulated garlic has more air by volume due to its larger size,
while garlic powder is denser. Double the amount of granulated
garlic – for instance, two teaspoons granulated garlic for every
one teaspoon garlic powder."
I usually just dump until it looks/tastes right. (G)
But it's nice to have a suggested starting spot. Then you can go as full-goose-bozo as you like.
A good rule-of-thumb for substituting for fresh is: 1/2 ts granules
equals on clove of fresh. And a mere 1/8 ts of powder equals one fresh clove of garlic.
I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh
garlic that was *very* pungent and some that was so bland as to not
really show up in the flavour profile of the dish.
Here are my two favourite garlic sauces:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Dave's Garlic Sauce
Categories: Five, Vegetables, Citrus, Herbs
Yield: 1 1/2 cups
Title: Garlic Butter Sauce
Categories: Five, Vegetables, Herbs
Yield: 12 Servings
Ruth Haffly wrote to Dave Drum <=-
A good rule-of-thumb for substituting for fresh is: 1/2 ts granules
equals on clove of fresh. And a mere 1/8 ts of powder equals one fresh clove of garlic.
I got a bottle of powder once, saw that on the label. Went back to the granules after using up that bottle. I'll also use fresh garlic quite often.
I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.
I know what you mean; I've had garlic smelling fingers quite often,
other times, not so. The other day when Steve was making his chili, he asked me if we had any fresh garlic. I pulled out the head, asked him
how much he wanted and then put the requested 5 cloves thru the
chopper. They were big, but not really very strong as I didn't smell
much on my hands afterwards. Sometimes I'll use the chopper, sometimes I'll just smash it with the flat side of a knife blade and chop it a
bit. Saw the latter technique on, either an Alton Brown or Emeril
cooking show some years ago.
Here are my two favourite garlic sauces:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Dave's Garlic Sauce
Categories: Five, Vegetables, Citrus, Herbs
Yield: 1 1/2 cups
Title: Garlic Butter Sauce
Categories: Five, Vegetables, Herbs
Yield: 12 Servings
They both look good--and garlicy.
I got a bottle of powder once, saw that on the label. Went back to the granules after using up that bottle. I'll also use fresh garlic quite often.
As will I. But,when I'm making a recipe on repeat - like chilli -
using granules give me a known strength and repeatability. I have had cloves
of freshgarlic that would not offend Mrs. Grundy and other that would
drop a vampire in his tracks three counties away.
I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.
That was a senior moment. Should have read ahead a 'graph or two - but it's still true.
I know what you mean; I've had garlic smelling fingers quite often,
other times, not so. The other day when Steve was making his chili, he asked me if we had any fresh garlic. I pulled out the head, asked him
how much he wanted and then put the requested 5 cloves thru the
chopper. They were big, but not really very strong as I didn't smell
much on my hands afterwards. Sometimes I'll use the chopper, sometimes I'll just smash it with the flat side of a knife blade and chop it a
bit. Saw the latter technique on, either an Alton Brown or Emeril
cooking show some years ago.
I've got a "squisher" that is, I think, termed a garlic press. And, of
course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=
Ruth Haffly wrote to Dave Drum <=-
I got a bottle of powder once, saw that on the label. Went back to the granules after using up that bottle. I'll also use fresh garlic quite often.
As will I. But,when I'm making a recipe on repeat - like chilli -
using granules give me a known strength and repeatability. I have had cloves of freshgarlic that would not offend Mrs. Grundy and other
that would drop a vampire in his tracks three counties away.
If, when I'm prepping it, I think the fresh isn't strong enough, I'll either add more cloves or add some granules to the pot. I know they're
2 different things but we use "powder" as the generic around here.
I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.
That was a senior moment. Should have read ahead a 'graph or two - but it's still true.
I know what you mean; I've had garlic smelling fingers quite often,
other times, not so. The other day when Steve was making his chili, he asked me if we had any fresh garlic. I pulled out the head, asked him
how much he wanted and then put the requested 5 cloves thru the
chopper. They were big, but not really very strong as I didn't smell
much on my hands afterwards. Sometimes I'll use the chopper, sometimes I'll just smash it with the flat side of a knife blade and chop it a
bit. Saw the latter technique on, either an Alton Brown or Emeril
cooking show some years ago.
I've got a "squisher" that is, I think, termed a garlic press. And, of
I've got one I inherited from when my grandmother passed away in 1974,
a newer one and then a gadget we picked up at Cracker Barrel, to
replace a worn out William Sonoma same thing. It's a garlic smasher (in our terms), put in the garlic and smash down the top. Finely diced
garlic then falls into an attached cup. It's sort of like your handy chopper thing but on a smaller scale.
course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=
I've done that often enough, impressed our girls when they were old
enough to realise what I was doing.
If, when I'm prepping it, I think the fresh isn't strong enough, I'll either add more cloves or add some granules to the pot. I know they're
2 different things but we use "powder" as the generic around here.
I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.
I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.
That was a senior moment. Should have read ahead a 'graph or two - but it's still true.
course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=
I've done that often enough, impressed our girls when they were old
enough to realise what I was doing.
I amaze myself whenever I get done choppig if I've not given blood to
the propject. Bv)=
Ruth Haffly wrote to Dave Drum <=-
If, when I'm prepping it, I think the fresh isn't strong enough, I'll either add more cloves or add some granules to the pot. I know they're
2 different things but we use "powder" as the generic around here.
I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.
We tend to be more generic on a lot of things.
I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.
That was a senior moment. Should have read ahead a 'graph or two - but it's still true.
course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=
I've done that often enough, impressed our girls when they were old
enough to realise what I was doing.
I amaze myself whenever I get done choppig if I've not given blood to
the propject. Bv)=
OTOH, I very rarely cut myself when slicing/dicing. Guess I just
learned to be extra careful around knives when I was working with less than ideal ones. My mom had a chef's knife she always kept on an upper shelf in the pantry, away from us kids. Once I got older and more knife savvy, I would pull it out and use it. I was using it one time when we were at my parent's house, mom was in the nursing home by then and dad didn't cook much for himself so I decided to make a beef stew. Started cutting up the beef with that knife and Steve asked to take over, so I
let him, figuring I'd do other prep work. Warned him about the knife
but a few minutes later, he cut himself--not seriously but enough to
draw a bit of blood. I went back to cutting up the meat and later that night for supper, I think both of my brothers had seconds, then thirds
of the stew.
... If you think you are confused now, wait until I explain it!
2 different things but we use "powder" as the generic around here.
I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.
We tend to be more generic on a lot of things.
Diff'rnt Strokes and all that.
course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=
I've done that often enough, impressed our girls when they were old
enough to realise what I was doing.
I amaze myself whenever I get done choppig if I've not given blood to
the propject. Bv)=
OTOH, I very rarely cut myself when slicing/dicing. Guess I just
learned to be extra careful around knives when I was working with less than ideal ones. My mom had a chef's knife she always kept on an upper shelf in the pantry, away from us kids. Once I got older and more knife savvy, I would pull it out and use it. I was using it one time when we were at my parent's house, mom was in the nursing home by then and dad didn't cook much for himself so I decided to make a beef stew. Started cutting up the beef with that knife and Steve asked to take over, so I
let him, figuring I'd do other prep work. Warned him about the knife
but a few minutes later, he cut himself--not seriously but enough to
draw a bit of blood. I went back to cutting up the meat and later that night for supper, I think both of my brothers had seconds, then thirds
of the stew.
I've come close a couple of times tomdoing something "blue stupid".
Like having a really sharp Santoku knife slip and head for the floor.
And stopped my grab for it just this side of disaster.
Last kitchen cut I can remember is when I first got the mandoline and
took a chunnk off the pad of my signalling finger. The cut didn't
hurt. But the juice\ of the onion I was slocing sure did sting.
... If you think you are confused now, wait until I explain it!
Been there, done that. Got the merit badge. Bv)=
Ruth Haffly wrote to Dave Drum <=-
2 different things but we use "powder" as the generic around here.
I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.
We tend to be more generic on a lot of things.
Diff'rnt Strokes and all that.
Very true, also depends on how you were raised.
OTOH, I very rarely cut myself when slicing/dicing. Guess I just
learned to be extra careful around knives when I was working with less than ideal ones. My mom had a chef's knife she always kept on an upper shelf in the pantry, away from us kids. Once I got older and more knife savvy, I would pull it out and use it. I was using it one time when we were at my parent's house, mom was in the nursing home by then and dad didn't cook much for himself so I decided to make a beef stew. Started cutting up the beef with that knife and Steve asked to take over, so I
let him, figuring I'd do other prep work. Warned him about the knife
but a few minutes later, he cut himself--not seriously but enough to
draw a bit of blood. I went back to cutting up the meat and later that night for supper, I think both of my brothers had seconds, then thirds
of the stew.
I've come close a couple of times tomdoing something "blue stupid".
Like having a really sharp Santoku knife slip and head for the floor.
And stopped my grab for it just this side of disaster.
I've been good about letting things like that just drop. The instinct
is to reach out to catch it but that's what lands you in the ER,
needing stitches.
Last kitchen cut I can remember is when I first got the mandoline and
took a chunnk off the pad of my signalling finger. The cut didn't
hurt. But the juice\ of the onion I was slocing sure did sting.
I think the last kitchen cut I got was slicing something and didn't
have a finger quite out of the way--cut just deep enough that I needed
a couple of stitches to close it.
I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.
We tend to be more generic on a lot of things.
Diff'rnt Strokes and all that.
Very true, also depends on how you were raised.
By the boot straps mostly. Bv)=
OTOH, I very rarely cut myself when slicing/dicing. Guess I just
learned to be extra careful around knives when I was working with less than ideal ones. My mom had a chef's knife she always kept on an upper shelf in the pantry, away from us kids. Once I got older and more knife savvy, I would pull it out and use it. I was using it one time when we were at my parent's house, mom was in the nursing home by then and dad didn't cook much for himself so I decided to make a beef stew. Started cutting up the beef with that knife and Steve asked to take over, so I
let him, figuring I'd do other prep work. Warned him about the knife
but a few minutes later, he cut himself--not seriously but enough to
draw a bit of blood. I went back to cutting up the meat and later that night for supper, I think both of my brothers had seconds, then thirds
of the stew.
I've come close a couple of times tomdoing something "blue stupid".
Like having a really sharp Santoku knife slip and head for the floor.
And stopped my grab for it just this side of disaster.
I've been good about letting things like that just drop. The instinct
is to reach out to catch it but that's what lands you in the ER,
needing stitches.
Or prosthetics
Last kitchen cut I can remember is when I first got the mandoline and
took a chunnk off the pad of my signalling finger. The cut didn't
hurt. But the juice\ of the onion I was slocing sure did sting.
I think the last kitchen cut I got was slicing something and didn't
have a finger quite out of the way--cut just deep enough that I needed
a couple of stitches to close it.
I've only just wrapped/bandaged tightly. No stitches in/on my hands
ever. I was amazed that when everything healed from the mandoline
slice the my fingerprint wqs totallly restored.
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