Minced garlic:

Minced garlic:

Separate 2 or 3 bulbs of garlic into individual cloves and peel. The easy way to do this is to whack each clove with the broad side of a large heavy chef's knife; this loosens the skin, which can be quickly stripped away. Mince garlic moderately fine. (I use a food processor, pulsing to just the right degree of fineness; if you mince by hand, sprinkle chopping board with salt -- that way the garlic won't stick to the knife or your hands.) Spoon minced garlic into a glass or porcelain ramekin and press plastic food wrap flat over surface of garlic. Slip ramekin into a small plastic zipper bag, press out all the air, seal, and store in refrigerator. Every time you dip into the garlic, reseal as carefully as you did the first time around. Because most recipes call for garlic by the clove, here's a handy table that translates minced cloves into teaspoons:

1 small clove garlic = 1/2 to 1 teaspoon minced 1 medium-size clove garlic = 1 to 11/2 teaspoons minced 1 large clove garlic = 2 to 2 1/2 teaspoons minced

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 * World Recipes Y-Group