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jim is asking: (1 answer)
when doubling a recipe for slowcooking do you double everything or is there a ratio you would use. 2 garlic x 2 or use 3garlic?

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Last updated: Oct. 14, 2012 3:30 pm
Posted: Oct. 14, 2012 1:17 pm
 
Answered by: Saveur
Oct. 14, 2012 1:21 pm
Hi Jim...that's what I love about cooking, as opposed to baking, not need to be precise! I usually double the ingredients when doubling a recipe, unless it's something like cayene or hot sauce, just go with taste. As far as garlic is concerned, I love it so I would double, but somewhere in the middle is always fine, too. If you get near the end of the recipe, taste, needs more garlic add some garlic powder. Good luck!
Comments:
chairlifter
Oct. 14, 2012 2:05 pm
Hi Jim Garlic sweetens as it cooks, so if you wanted that harsh garlicky taste, adding garlic powder at the end, as Saveur suggests would be the way to go. Otherwise, I'd be tempted to say "double recipe, double ingredient", and taste and adjust in the last thirty minutes of cooking.
 
Saveur
Oct. 14, 2012 2:28 pm
I defer to chailifter! I apparently know nothing about garlic or slow cooking. Thank goodness we have you here to correct our thoughtful and well-intentioned advice.
 
chairlifter
Oct. 14, 2012 3:30 pm
Saveur, I thought I was sort of echoing what you said? You had it pretty much "right", other than that to hit it really "right" for harsh garlic, he could add some fresh chopped/minced garlic in the last 30 minutes, which would be a bit better, if more expensive.
 
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