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How Much Garlic Powder Equals a Clove
Often times convenience outweighs an extra trip to the grocery store, so using garlic powder as a substitute makes sense. However, cut up fresh garlic, even the kind that comes pre-minced in a jar, has a more intense scent and flavor than dry garlic powder.
- 1/8 teaspoon of garlic powder equal 1 clove
Short Term Garlic Storage
Keep garlic in a dry, cool location and away from light to prolong shelf life; pack garlic in something other than plastic to maintain reduced humidity levels, such as in a mesh or brown paper bag. Garlic will hold its flavor and quality for 4 to 6 months. This is a good item to store in the pantry or other cooler room.
An individual unpeeled clove will keep up to 10 days in the refrigerator.
Tightly wrap in plastic, a peeled clove will hold its flavor in the refrigerator for only 1 or 2 days.
How to Chop (vs. Dice or Mince)
One ingredient you’ll often need to chop for recipes is an onion. First, cut the ends off, peel the onion and cut it in half. To dice, set the flat side down and make a few horizontal cuts end-to-end, then slice down vertically every ½" and then turn it to cut again every ½" across those cuts.
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What is chopping?
Chopping is simply cutting foods into same size chunks. Whether you see chopped onions or tomatoes, they all mean the same: cut them into smaller pieces. To be more precise, chopping is turning the ingredients into pieces of about one to two-quarters of an inch.
In food recipes, you may also see roughly chopped or finely chopped. The roughly chopped generally mean a bit bigger than your typical chopped foods, about three-quarters of an inch. On the other hand, one-quarter of an inch pieces will give you finely chopped ingredients.
How to chop?
The most common way you will cut foods is by chopping them. When preparing foods like stews, you will chop pretty much every ingredient before throwing them into the pot.
One thing to keep in mind about chopping foods is that the shapes don’t matter as much as the size. As long as they are the same size, you could care less about how they look. Additionally, make sure the cutting board is always stable and the food you’re going to chop is ready. Remove or peel any inedible parts like the skins.
The easiest technique to chopping is to go back and forth from the tip to heel with the chef’s knife. This way of cutting food is also known as rocking. Hold the food in your guiding hand and start rocking the blade as many times as you need to get the desired size. For smaller chopped ingredients, use the claw technique, which we demonstrated in our how to hold a knife article.
- Flat the ingredients to keep them stable
- For guiding hand, use the claw grip technique
- Blade grip the knife for even cuts with precision
When to chop, dice, or mince?
Understanding when to chop, dice, or mince is crucial. When the food is cut wrongly, it may lead to overcooked, undercooked, or visually unpleasing dishes.
Chop when preparing foods like stew or chili. Small pieces of meat, chicken, potatoes, and other ingredients that go into making dishes like these can get smaller as they cook. Cutting them too small can make them almost disappear out of sight. That’s why it’s best to chop rather than dice or mince when working on similar dishes.
Dice when you want to make the ingredients cook evenly and prepare food to be eaten raw. It’s the preferred way to cut foods like tomatoes that aren’t going to cook for long or eaten raw. You also might want to dice to make the final dish more presentable as everything will look even.
Mince when you want to permeate the ingredient’s flavor over the dish rather than having noticeable chunks. That’s why flavor-rich vegetables like garlic need mincing. It’s the way cut if you want an ingredient’s flavor to spread out through the dish without making them visible on the plate.
What is the difference between chopped and minced clams?
Mince is simply a cook’s way to say, “cut your food ingredient into very small, fine pieces.” Minced foods are cut much smaller than chopped foods. Mince ingredients when you want to them to closely bond with the other ingredients in the dish, adding more flavor than chewable substance.