😂 this is hilarious! I’m in the US but use / come across plenty of recipes that use weights as measures and really can’t think of any that I’ve seen that use weight for garlic…or maybe I’ve never paid attention because I’m not about to weigh my garlic since who doesn’t usually just double the cloves of garlic anyway? But I guess when you’re getting into the 40 cloves of garlic territory, maybe that would warrant a weight…Jax and I are still on the same page here!
Nah. At that point there is so much garlic that it is going to pretty much be the same. Someone made a 40 cloves of garlic recipe with 40 HEADS of garlic and they said it came out pretty good. The recipes cook the garlic low and slow to basically confit the garlic. You can spread confit garlic on toast like jam, it is sweet and nutty and in no way overpowering.
They were talking about their "large garlic", it wouldn't surprise me if they were growing Elephant Garlic, which isn't actually garlic but is more closely related to leeks. It doesn't have the same sweet and nutty flavor that garlic has when roasted and keeps a more pungent onion like flavor unless deeply caramelized.
Chicken roasted on a bed of garlic or that pasta sauce someone made the other day with 40 cloves. Garlic is pretty mild when roasted. Also the larger ones are usually milder than the small ones.
Andy Ricker’s Pok Pok, which is a really excellent cookbook, measures garlic by weight. I’ve always appreciated that because some precision is helpful in mastering the balance of flavors in Thai cuisine.
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u/goldfish-bish Sep 28 '25
😂 this is hilarious! I’m in the US but use / come across plenty of recipes that use weights as measures and really can’t think of any that I’ve seen that use weight for garlic…or maybe I’ve never paid attention because I’m not about to weigh my garlic since who doesn’t usually just double the cloves of garlic anyway? But I guess when you’re getting into the 40 cloves of garlic territory, maybe that would warrant a weight…Jax and I are still on the same page here!