If a recipe calls for 1 clove of garlic, but I want to use garlic salt, how much do I use?

Answer 1

about 2 tsp

Answer 2

The degree of saltiness in garlic salt is a little stronger in my opinion so if say it calls for a teaspoon of garlic and a tablespoon of salt just don't put any salt in other than your garlic salt. I really would prefer to use garlic powder though, and then add table salt as the recipe calls for. Also, if you have a fresh garlic clove you can dice it very very small and use the edge of your knife along with some salt to puree the garlic. Just lay the blade flat against the salt and garlic and draw it back slowly and with considerable pressure.

Answer 3

I won't go into the esthetics of fresh garlic vs. garlic powder or garlic salt,but I want to point out that garlic's role in any recipe is flavor so I would add "to taste". I never use the amount stated in a recipe, usually 2-3 times more, but I'm a real garlic freak.

Answer 4

Garlic

Synonyms: stinky rose

Almost every cuisine on our planet has found an important role for garlic. Europeans mince it raw and add it to salad dressings, or sauté it and use it to flavor their sauces. Asian cooks add it to to their stir-fries; Indian cooks to their curries; Hispanic cooks to meats and vegetables. And Americans have lately taken a fancy to roasting whole bulbs, and then spreading the garlic like a soft cheese on bread or crackers. Garlic's good for you, too. Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease, and at least some people believe that it can ward off vampires and insects. The only downside is that raw or undercooked garlic tends to linger on the breath, though many people are more than willing to pay that price.

Types of garlic include the mild green garlic, the purple-skinned Italian garlic and Mexican garlic, and the common white-skinned garlic = California garlic, which is the most pungent of all.



Equivalents:

A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

Substitutes:

* granulated garlic (provides flavor, but not texture) OR
* garlic flakes (Substitute 1/2 teaspoon garlic flakes for every clove of garlic) OR
* garlic powder (Substitute 1/8 teaspoon powder for every clove of garlic called for in recipe.) OR
* garlic salt (Substitute 1/2 teaspoon garlic salt for every clove of fresh garlic called for in recipe. Reduce salt in recipe.) OR
* asafetida (powder) OR
* rocambole OR
* garlic juice (especially when you want the flavor, but not the pungency, of garlic) OR
* shallots OR
* onions OR
* garlic chives

Answer 5

Now that you have gotten every variation of answer, let Chef Bob steer you in the right direction.
If the recipe calls for 1 clove of garlic .. Please use Real Garlic .. not powder, salt, or substitute. Garlic is readily available and inexpensive - so there is no reason to substitute.
Personally, if it calls for 1 clove, I will use 3 . or 4.

Answer 6

I would not use garlic salt. It will make your dish way too salty,...especially if you do not remove salt elsewhere. Also, garlic salt is mostly salt and not garlic. Do you have garlic powder?? That will work, about one teaspoon per clove.

Answer 7

Well, this depends on your taste and the recipe. Example: For this particular recipe, you could slice the garlic to saute in the olive oil. Leaving whole doesn't make much sense, you need the flavor. Being it says the garlic stays in the recipe and not removed you could use the chopped garlic depending on your taste. You could do it either way. Slices or chopped. How would you like it, that is the answer. I always deviate from the recipe to make my own style.

Answer 8

well the more garlic salt you add to get 1 clove of garlic the more salt you add to your recipe thus ******* it up im a chef WE dont use garlic salt use powdered garlic for your recipe & then add salt

Answer 9

just go out and buy a clove of garlic , for pete's sake. garlic salt would make it too salty. but if you must, i would say from 2 teaspoons, to a tablespoon.

Answer 10

dont- just from experience. Substitute real onion instead and maybe a dash or so of gs- lesson or eliminate any salt recipe calls for. Anyways- my experience, always use fresh garlic for best quality flavor

Answer 11

2 tsp, try and use granulated garlic or garlic powder save the garlic salt for pizza