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Oh, god. That’s great. I almost made the clove mistake myself, once. Fortunately, at the time I was dating someone who actually knows her way around a kitchen. (But I got better, honest!) Baking soda/powder, however, I had to learn myself. Blech.
I think this must vary, pearl = little segment, clove = whole thing. I checked this last time it arose and a few times before that but kept forgetting.Never mind recipes – just use what you think is right, it’s probably closer.
This strips makes me so grateful I grew up in a kitchen. Been cooking since I was a wee thing. Makes for an easier time as an adult
Indeed having grown in the kitchen means I’ve rarely encountered this kind of problems. Also cloves are the segments of the garlic, but single-clove or pearl garlic does not have segments. Usually the smaller eastern garlics like the chinese are single-clove.
Boiling water is the only step I ever get right…
I like garlic enough that I use that mistake on purpose, as it makes the food nice and rich and garlicky like it should be.
think of cooking like art! get creative and the more you do it the better you’ll get at it! and dont forget to just let go and do it almost intuitively thats how i do it at least and it works!
Clove = segment
Globe = the whole damn thing
You’d not be surprised how similar they can sound when you aren’t paying attention to the person who knows the recipe.
Well the danish word for ‘clove’ is nearly the same as our word for ‘fat’. I know a lot of inexperienced cooks who’s just shoved the largest garliv they could find in their meal.
I’ve never heard it called a “globe”–“bulb” is what’s in all my recipes and on my grocery receipts. But garlic is the best thing ever and should be eaten in massive quantities whenever possible.
hahaa, I once made pizza with tuna, ham, cheese, onion, tomatoes and something.. It turned out: Blegh!
But I’ve learned a little since…
I did something similar with Clam Bouillabaisse (or something like that) where I put 4 of the huge spoonfulls when it called for 4 of the small spoons… That’s why I prefer to go by “eyeing” and not by following a recipe too closely, lol.
Girl, I go to culinary school and I totally messed up a batch of cookies last night. It happens to all of us.
And I wish I could draw. You’re lucky.
I suck at cooking too. It’s so intimidating, trying to do new recipes, because I always seem to screw it up. If it weren’t for microwave dinners, I’d starve.
I’ve never understood people that claim they cannot cook. It’s like saying you cannot swim, or ride a bike, a draw a tree. The first few times trying it you will look hella stupid and get nasty results, but practice makes perfect
Although I will admit that there is such a thing as innate aptitude :D