Aieee! Don't remind me! Tourne everything in site and don't forget to brunoise the mushroom caps, not mince fine...brunoise!
And when you're done with that, take these tweezers and remove the pinbones of these 3 dozen Salmon Trout before you go home!
That was 15 frickin years ago and my back still hurts!
i know i've been out of the kitchen for a couple of years, but... couldn't you just buy chopped garlic from your purveyor? save yourself all the labor? the only bad thing i remember about chopped garlic from a few years ago was when it was held in oil too long that botulism could develop. failing that do you have a buffalo chopper or food processer? you could peel a bunch of cloves and send them for a whirl.
I was looking for this info so I could use my jarred minced garlic for a recipe I'm testing, I didn't trust the 1 tsp. (no offence Kimmie), so I went ahead and chopped 16 fresh cloves, minced and measured. It came out to 4 oz
4 oz = 8 tbl spoons = 24 tsp / 16 cloves = 1.5 tsp per clove
I was using pre-pealed whole garlic and they didn’t have any small cloves in the 5 lb bag. If you were using bulbs, and therefore having some smaller ones in there too, it might come out to the 1 tsp that Kimmie posted. But for multiplying a recipe that calls for just one clove, I would assume a healthy outer clove. Besides anyone who doesn’t like the added garlic is probably a terrorist or something of that nature…