Garlic, chopped

Chopped fresh garlic; sharp and sulfurous until cooked.

Use by weight for sautés, dressings, or marinades to avoid overpowering.

Garlic, chopped — Tbsp → g

Garlic, chopped — Tsp → g

Garlic, chopped — Cup → g

Garlic, chopped — g → Cups

Garlic, chopped — mL → g

Garlic, chopped — oz → g

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
• Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
• Cool hot foods in shallow containers so they chill quickly without condensation.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Use promptly; refrigerate short-term. Avoid room-temp oil storage for safety.

Sources: CDC · FDA