Garlic
How preparation and moisture change garlic in a marinade.
From ingredient to marinade
Why does chopped garlic taste stronger?
Cutting or crushing breaks garlic cells and changes its aroma. Larger pieces and a fine paste therefore give different results. Choose the preparation specified by your recipe; equal weights do not guarantee equal intensity.
How do I keep dried garlic usable?
Keep it tightly closed and dry. Measure into a dry spoon away from a steaming pan: moisture encourages clumping. Fresh garlic and dried granules are different products, so do not replace them gram for gram.
From ingredient to marinade
These amounts come directly from our recipes. Open a marinade to calculate your own quantity and follow every stage.
Jerky marinade
Recipe basisMeat weight · 1,000 g
- Dried garlic
- 7 g
Lecho marinade
Recipe basisCleaned bell pepper weight · 1,000 g
- Fresh garlic
- 15 g
Mushroom marinade
Recipe basisRaw mushroom weight before cleaning · 1,000 g
- Fresh garlicMain marinade
- 10 g
Sources & further reading
Sources support the ingredient notes; they do not certify our recipes for preservation.