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How much garlic per week?

fldhkybnva Oct 31, 2012 07:34 PM

I am a garlic fanatic and just had a thought tonight - how much garlic do you use per week on average?

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  1. ipsedixit RE: fldhkybnva Oct 31, 2012 07:41 PM

    I probably eat on average about 6-8 cloves a day (and at least 1 raw clove a day). So in any given week, probably 6 big bulbs of garlic (probably being overly conservative, however).

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      sandylc RE: fldhkybnva Oct 31, 2012 07:48 PM

      I LOVE garlic, but it is SO STRONG that I have to go easy on it. It can stay with me for a day or more.

      1. TeRReT RE: fldhkybnva Oct 31, 2012 08:04 PM

        Usually 1 clove a day, sometimes 2

        1. DuchessNukem RE: fldhkybnva Oct 31, 2012 08:04 PM

          About a bulb per week. I work hands-on in a hospital; my husband works with white-glove clients; so I try to minimize Dragon Breath in cooking, but we love love love garlic. If I know we've got a few days clear it's ON.

          1. chefathome RE: fldhkybnva Oct 31, 2012 08:17 PM

            I use it in one form or another nearly daily. Sometimes many cloves a day (i.e. roasting); other days about three. So far this week I've used a couple of heads of the stuff. Both my husband and I absolutely adore it.

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              escondido123 RE: fldhkybnva Oct 31, 2012 08:27 PM

              I would say at least a couple heads a week, and I don't do roasted garlic.

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                FriedClamFanatic RE: fldhkybnva Oct 31, 2012 09:16 PM

                In our house, if you don't like garlic or onion..........you are likely to starve

                3 Replies
                1. re: FriedClamFanatic
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                  lcool RE: FriedClamFanatic Nov 1, 2012 09:40 AM

                  You just might be a bit hungry here also.I roast onions,garlic and or potatoes in some way almost every time the oven is on long for savory.

                  1. re: lcool
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                    FriedClamFanatic RE: lcool Nov 1, 2012 11:56 AM

                    Bless you my Child! May your home always be warm and your friends Sunny!

                    1. re: FriedClamFanatic
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                      lcool RE: FriedClamFanatic Nov 1, 2012 12:22 PM

                      Why thank you,FriedClamFanatic and may your home be also graced!

                      Roasted onion on whole wheat toast with an egg on the side is my favorite breakfast,with left over rice or potatoes is a tie for #2

                2. jw615 RE: fldhkybnva Oct 31, 2012 09:32 PM

                  Lately, not much - I'm chronically ill and have not been able to do much as we switch my meds around to try to make things better - which generally has the nice side effect of making me feel pretty crappy in the process.

                  Hoping to get back into mostly home cooking in the next few days. We probably go through a bulb or two of garlic a week, plus at least one 3lb. bag of onions, sometimes more, DH loves onions.

                  1 Reply
                  1. re: jw615
                    vorpal RE: jw615 Nov 8, 2012 06:42 AM

                    As someone else who suffers from a severe chronic illness, who all too well understands the limitations it puts on the enjoyment of food (especially in my case - Crohn's), my heart goes out to you, and I hope you manage to find a combination of medications that work well and help you find remission soon.

                    As for us, because of my chronic illness and my PhD, cooking has been at an all-time low, but when I am cooking regularly, given that our main cuisines of choice are Thai and then, in a distant second place, Chinese, we consume loads of garlic: for two, probably about four bulbs a week, none of it roasted.

                  2. deet13 RE: fldhkybnva Oct 31, 2012 09:50 PM

                    Three maybe four cloves a day. Although whenever I harvest the garlic from the garden, we'll usually double the daily amount of garlic we eat.

                    1. Chemicalkinetics RE: fldhkybnva Oct 31, 2012 10:28 PM

                      I am sure most of the people replied use more than a few garlic. This is simply the nature of the question. Most non-garlic users won't reply, so I will be the outlier. I use about 1-2 clove per week. I am slow.

                      2 Replies
                      1. re: Chemicalkinetics
                        Sooeygun RE: Chemicalkinetics Nov 1, 2012 12:56 PM

                        Same here. I like garlic, but don't like it overpowering my other flavours, unless it is the main star of the dish.

                        1. re: Sooeygun
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                          sandylc RE: Sooeygun Nov 1, 2012 01:05 PM

                          Yes.

                      2. fldhkybnva RE: fldhkybnva Nov 1, 2012 08:50 AM

                        OK, I don't feel so bad about my 6-7 bulbs per week habit :)

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                          lcool RE: fldhkybnva Nov 1, 2012 09:41 AM

                          4 or 5 large bulbs weekly average and a lot of onions

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                            sandylc RE: fldhkybnva Nov 1, 2012 12:57 PM

                            I use quite a lot of onions, but rarely raw. Always well-cooked. Modest with the garlic, as I mentioned above, because it is SO strong to me. Plus, since hubby got his CPAP, he has an odd change - his tastebuds have woken up big time and he appears to be REALLY tasting food for the first time in his life. It's like he's experiencing some flavors fully that he didn't before, and I have to take things easy and cook more simply until he's back on track - hopefully soon - it's been about a year and a half now. Very strange.

                            1. Perilagu Khan RE: fldhkybnva Nov 1, 2012 01:01 PM

                              Probably just shy of one bulb per week.

                              1. charles_sills RE: fldhkybnva Nov 1, 2012 01:50 PM

                                i use a metric crap ton of onions every week. i dont really use much garlic. when i do use garlic, i use lots and lots. to be honest, i just hate dealing with garlic. i always make a huge mess with the papery skins. my fingers stink. haha. honestly i dont use it much because i dont like prepping it. sometimes i buy those jars of pre chopped garlic, but it doesnt have much flavor so i end up using 4 tablespoons or it.

                                14 Replies
                                1. re: charles_sills
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                                  pine time RE: charles_sills Nov 5, 2012 07:19 AM

                                  Ah-ha! I feel vindicated that someone else finds the jarred garlic to be tasteless. Most of my foodie friends rave about it, but I'm left underwhelmed. We go through maybe a bulb of garlic a week, more if I'm making Madhur Jaffrey's wonderful garlicky tomato chutney.

                                  1. re: pine time
                                    GarlicGeeks RE: pine time Nov 5, 2012 08:45 AM

                                    I am with you on the jarred garlic - just can't bring myself to use it a the flavor is so suppressed.

                                    1. re: pine time
                                      Perilagu Khan RE: pine time Nov 5, 2012 09:27 AM

                                      The only time I used jarred garlic is as a pizza topping. IMO, truly fresh garlic doesn't work as well in this context.

                                      1. re: Perilagu Khan
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                                        FriedClamFanatic RE: Perilagu Khan Nov 6, 2012 02:26 PM

                                        One alternative I have tried..........Penzies minced Garlic...................does seem to do a decent job in a pinch............as a relacement, no....but good in somethings and those moments w/o fresh garlic

                                        1. re: FriedClamFanatic
                                          Bacardi1 RE: FriedClamFanatic Nov 7, 2012 07:19 AM

                                          I like "granulated garlic" in a pinch. NOT "powdered garlic" - that stuff is awful. But the granulated has decent garlic flavor & is nice to sprinkle on burgers, takeout pizza, etc., etc.

                                          While I haven't tried Penzey's dried minced garlic, for some reason the few times I've bought & used dehydrated minced garlic, I'm burping it for days. This never happens to me with the granulated, or even with fresh raw garlic, so I don't know exactly what gives.

                                          1. re: Bacardi1
                                            fldhkybnva RE: Bacardi1 Nov 7, 2012 07:38 AM

                                            I actually find that both minced and garlic powder have their time and place. I add a dash to scrambled eggs and oftentimes seared meats and I don't find the flavor as offensive as some have commented in other threads.

                                            I do know all about that burping issue. I assume that I reek of garlic and just can't smell it because on the weekends when I have more time to cook and thus more time to use fresh garlic, I notice on Mondays my burps are very very very garlicky.

                                            1. re: fldhkybnva
                                              Perilagu Khan RE: fldhkybnva Nov 7, 2012 07:44 AM

                                              I use garlic powder quite often. It seems to permeate through stewed dishes and some sauces better than fresh, minced.

                                              1. re: Perilagu Khan
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                                                lcool RE: Perilagu Khan Nov 7, 2012 08:02 AM

                                                Yes,and less likely to burn in long or hot applications,oven or grill

                                                1. re: lcool
                                                  Perilagu Khan RE: lcool Nov 7, 2012 09:30 AM

                                                  It's also consistent. You pretty much know how much garlic flavor you'll get from a teaspoon of garlic powder. One cannot say the same about a clove of garlic, or even a teaspoon of minced. The intensity of fresh garlic varies.

                                            2. re: Bacardi1
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                                              FriedClamFanatic RE: Bacardi1 Nov 8, 2012 07:45 AM

                                              yes, the penzeys i use is the granulated type that requires reconsitution

                                              1. re: FriedClamFanatic
                                                Bacardi1 RE: FriedClamFanatic Nov 9, 2012 07:25 AM

                                                Actually, if you're using granulated garlic, there's absolutely no need to reconstitute it. It's just sprinkled on.

                                                It's the minced garlic that requires reconstituting before use.

                                                1. re: Bacardi1
                                                  fldhkybnva RE: Bacardi1 Nov 9, 2012 08:05 AM

                                                  Yea, I use it as is. Do you have a preference for minced vs powder (that is, if not using fresh)?

                                                  1. re: fldhkybnva
                                                    Bacardi1 RE: fldhkybnva Nov 10, 2012 06:26 AM

                                                    I don't use minced or powdeedr - I use "granulated". Where powdered has the consistency of flour, granulated is more like grains of table salt. It measures & sprinkles easily & evenly without clumping

                                                  2. re: Bacardi1
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                                                    FriedClamFanatic RE: Bacardi1 Nov 10, 2012 05:08 AM

                                                    my mistake.....whatever it is i use it requires soaking

                                      2. Beach Chick RE: fldhkybnva Nov 1, 2012 07:43 PM

                                        I am a garlic freak...love love love it.
                                        I would say that I consume between 2-5 bulbs a week..
                                        I love it raw with shallots in a vinaigrette, pasta, soup, crumble taco soy meat.
                                        I believe it has kept me from getting colds and having overall good health.
                                        I do like to keep fresh mint in the house for that pesky lovely garlic breath.

                                        1. fldhkybnva RE: fldhkybnva Nov 1, 2012 07:47 PM

                                          Yes, I definitely have to keep the garlic breath underwraps. I do fear that I ooze garlic smell however

                                          1 Reply
                                          1. re: fldhkybnva
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                                            Astur RE: fldhkybnva Nov 2, 2012 12:34 PM

                                            I love that part! Anything that helps to keep the crazies on my bus a bit further away for me is fine by me!

                                            I adore garlic and eat quite a bit of it. when 1 clove is called for in a recipe it's often 5 that go in as long as it is for our house.

                                          2. RealMenJulienne RE: fldhkybnva Nov 2, 2012 07:49 AM

                                            About two heads per week, always cooked. Most of it gets cooked to flavor vegetable stir-fries.

                                            1. fldhkybnva RE: fldhkybnva Nov 2, 2012 09:08 AM

                                              Random question but how long does it take to cook off the flavor of raw garlic?

                                              4 Replies
                                              1. re: fldhkybnva
                                                Perilagu Khan RE: fldhkybnva Nov 2, 2012 09:09 AM

                                                A good little while. The only cooking method I know of that accomplishes this is baking. Say at least 30 minutes to smooth out the sharpness.

                                                1. re: Perilagu Khan
                                                  fldhkybnva RE: Perilagu Khan Nov 2, 2012 09:13 AM

                                                  Really? So do you not use it when sauteeing?

                                                  1. re: fldhkybnva
                                                    Perilagu Khan RE: fldhkybnva Nov 2, 2012 10:01 AM

                                                    Oh sure, but to my palate, sauteeing garlic doesn't reduce its intensity anywhere near as much as baking it does.

                                                2. re: fldhkybnva
                                                  Bacardi1 RE: fldhkybnva Nov 8, 2012 06:25 AM

                                                  It cooks off quite quickly when simmered. I always add one or two roughly chopped or sliced cloves when I make ramen soup for myself, & add them to the boiling water along with noodles. When the 3-minute noodles are done, the garlic pieces are extremely mellow & not sharp or raw-tasting at all.

                                                3. Bacardi1 RE: fldhkybnva Nov 2, 2012 10:51 AM

                                                  I'm right in there with others here who have stated that garlic is pretty much a daily habit in cooking. There are very VERY few things that I cook on a daily basis that don't include a goodly amount of garlic, & it's always on my shopping list, even if I still have some left at home.

                                                  1. GarlicGeeks RE: fldhkybnva Nov 5, 2012 07:08 AM

                                                    At least two bulbs a week!

                                                    1. Beach Chick RE: fldhkybnva Nov 5, 2012 02:33 PM

                                                      I've bought the huge Costco size pre-peeled garlic cloves and love that I don't have to smash them and get my fingers all garlicky but dang, the intensity isn't there..
                                                      I will use that huge container in a couple of weeks and I'm still chasing me for more garlic.

                                                      2 Replies
                                                      1. re: Beach Chick
                                                        DuchessNukem RE: Beach Chick Nov 5, 2012 03:11 PM

                                                        Have had no success w/pre-peeled or worse, the dreaded minced-in-brine. You're quite right, the flavor has faded. I have the much-mocked stainless steel bar to remove the garlic scent from fingers and it works beautifully, so I use fresh-killed and skinned garlic. ;)

                                                        1. re: DuchessNukem
                                                          fldhkybnva RE: DuchessNukem Nov 5, 2012 03:28 PM

                                                          I used to rely on the pre-minced but recently converted to fresh garlic (hence my original post) and it is a world of difference. It is definitely worth the extra "effort."

                                                      2. fldhkybnva RE: fldhkybnva Nov 5, 2012 03:06 PM

                                                        I guess I wasn't paying attention or didn't think it would matter but picked up a few bulbs this weekend which I only realized were smaller than usual when I went to rescue the cloves. It was a very frustrating experience, where do you buy your larger bulbs of garlic?

                                                        4 Replies
                                                        1. re: fldhkybnva
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                                                          lcool RE: fldhkybnva Nov 5, 2012 03:58 PM

                                                          Be picky about where it originates.The cloves from import from "China" bulbs are a variety,ies easy to grow fast and are often small and hard to work with.
                                                          US grown,primarily California with some from Texas,Arizona and New Mexico are for the most part better varieties/cultivars for flavor and culinary handling.

                                                          1. re: lcool
                                                            fldhkybnva RE: lcool Nov 5, 2012 04:30 PM

                                                            aha! I usually pick up garlic while at H Mart which could explain the small bulbs. Thanks.

                                                            1. re: fldhkybnva
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                                                              lcool RE: fldhkybnva Nov 5, 2012 04:47 PM

                                                              Most US grown garlic displays itself with pride and is the minority in bulk bin places.Large bins of bulbs with all the roots missing and a little too clean to be real are imports.Most chefs have given up on the China garlic because of a missing flavor profile,varietal and over cold dry shipment.

                                                              1. re: lcool
                                                                fldhkybnva RE: lcool Nov 5, 2012 04:53 PM

                                                                I have access to Whole Foods and several other standard grocery stores so will hunt around, I'm sure that I'll be able to find something better as the small cloves I have now are too infuriating.

                                                        2. t
                                                          tzurriz RE: fldhkybnva Nov 5, 2012 04:45 PM

                                                          Nearly everything I cook begins "chop an onion and mince 2-3 cloves of garlic". The exceptions are things like chicken with 40 cloves of garlic, or desserts.

                                                          So, in a week? 3 heads easily. With outlier days of 5 heads. ;)

                                                          1. mamachef RE: fldhkybnva Nov 6, 2012 02:35 PM

                                                            At least a full bulb. About the only thing that doesn't "get the garlic" is dessert. Oh, and beverages. :) That's for at-home cooking, though - if I include the fact that I make prepared meals for several families, the math is easy to do. But that's not all going into US.
                                                            But I do love of the garlic, very very much.

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                                                              sisterfunkhaus RE: fldhkybnva Nov 8, 2012 08:08 AM

                                                              10-15 a week on average. I love the stuff.

                                                              2 Replies
                                                              1. re: sisterfunkhaus
                                                                DuchessNukem RE: sisterfunkhaus Nov 8, 2012 11:23 AM

                                                                !!

                                                                Cloves or bulbs? Cause I kinda want to eat at your house either way lol.

                                                                1. re: DuchessNukem
                                                                  fldhkybnva RE: DuchessNukem Nov 8, 2012 11:47 AM

                                                                  That was my initial reaction as well - cloves or bulbs? And +1 I'm on my way

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                                                                cath RE: fldhkybnva Nov 9, 2012 08:29 AM

                                                                About 1.5-2 bulbs per week. I usually buy 2 bulbs each week at the grocery store, more if I know I'm making something unusually garlicky.

                                                                1. fldhkybnva RE: fldhkybnva Nov 9, 2012 08:36 AM

                                                                  I am very excited to go on the hunt for legitimate sized garlic bulbs tonight. Wegman's is my first stop...

                                                                  1. inaplasticcup RE: fldhkybnva Nov 9, 2012 08:58 AM

                                                                    Roughly 5 heads a week, but I cook at least 2 meals most days, and many of the cloves get lightly crushed and put into stews, soups or braises, so that takes up quite a few of them.

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