Garlic vs garlic powder

(Annemieke van der Veen) #1

What strikes me when I read recepies is the use of garlic POWDER. I am curious: is this a keto thing or an American thing? (I am Dutch)

(Richard Morris) #2

it’s an American thing. When we lived there I had to become used to it.

(Annemieke van der Veen) #3

Fresh garlic is so much tastier! I’m gonna stay in Team Fresh Garlic :ok_hand:t3:

(Michael Iafrato ) #4

I’m with you. I hate garlic powder.

#5

I quite like garlic salt as another layer of seasoning but I wouldn’t use it as an alternative to garlic. I do scatter in a few dried shallot flakes to some things. They are quite nice - different flavour to fresh but nice.

(carl) #6

I use garlic powder in foods where I want the flavor of garlic without the bite. For example, blue cheese dressing.

(Annemieke van der Veen) #7

I have a special utensil to squeeze the clove into a fine ‘paste’. No bite, nice flavour

#8

Great tip for getting every bit out of a clove. Rough chop into a pestle and mortar. Add some salt. Work into a sticky paste. Done! You can continue from here to make dressings or aioli etc.

(Mike W.) #9

One of the greatest inventions ever!

(Annemieke van der Veen) #10

Over here in The Netherlands (and I believe in other European countries as well), we use a ‘garlic press’. Just a small kitchen utensil that squeezes a clove into paste. In just a few seconds.

(Jacquie) #11

I have one and they’re used a lot in Canada, too. :slight_smile:

(Annemieke van der Veen) #12

It never crossed my mind that there are people who do NOT own one :smiley:

(Mike W.) #13

I wouldn’t know how to get through the day…

(carl) #14

I have an awesome garlic press.

#15

Not going to name the company that pampers wannabe chefs (snicker), but they sell an awesome garlic press. Best I’ve ever owned. They also sell a cool tool that rolls the skin off the cloves and a paper-thin slicing device! Love me my garlic but the powder is very handy for an even coating.

(jketoscribe) #16

I will always choose fresh garlic over powder given the opportunity. My husband cooks with garlic paste, and I don’t even like that over fresh garlic. And I’m weird but I love the aroma of garlic that clings to my hands for hours after mincing the garlic with a knife.

That said, there are a few recipes where garlic powder is there not to give that “garlic forward” flavor, but just to enhance the savory-ness of the food. An example is some almond based “crackers” I make. They don’t taste garlicky, but the presence of garlic powder in the dough cuts the sweetness of the almonds just enough to give it a more savory profile.

#17

I used to be one of those “only fresh garlic” die hards. Then I recognized life is too short for rules…especially rules I cannot explain basis for.

I noticed some recipes need fresh garlic, others do perfectly fine with the powder stuff.

By the way, I noticed garlic supplements (see below) like these at the pharmacy…those fuckers are selling powdered garlic in gel capsules, and of course marking them up by a huge profit margin! :rage:

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(Mike W.) #18

Fun fact : you don’t even need to remove the skin before pressing! Just pop a clove or two in, squeeze, and remove the skin from the press. Love it.