I have a question about the recipe "Yellow Mole with Chicken and Masa Dumplings" from Pati Jinich. Processing whole clove with the liquid sounds iffy -- can you tell me if I can sub in already ground clove and if so, how much?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Community Editor at Food52.
The conversion rate is 1/4 tsp ground cloves for 3 whole cloves, so I'd use a generous 1/8 tsp ground cloves. You could also try sending the recipe author a direct message to ask their opinion. Just click the little envelope button on their profile page (http://food52.com/users...).
The ultimate weeknight comfort food.
Fried Chicken Cutlets for Dinner
Mokbar's Cold Korean Noodles
What's Topping Lists
Genius, World-Famous Lobster Rolls
Grow an Entire Pizza