In defense of granulated garlic

[Alcuin]

It's also good on homemade croutons for caesar salad or the like. The flavor's more subtle than fresh would be too.

[cbread]

Ditto on croutons.

I start with the seasonings, adding salt, pepper, powdered or granulated garlic, smoked paprika, etc. in a large bowl, and mix the seasonings till uniform, then add in bread cubes and toss the whole batch up and over to coat the cubes. If the cubes do not pick up enough seasoning, I drizzle a small amount of olive oil in and toss again. Usually the oil helps the cubes pick up enough seasoning.

[CaliPoutine]

rubs and pizza. FYI, I placed an order with Penzey's today. I asked where their garlic is from as usually it says " Calffornia" in the catalog. Was told its now from China. I just abhor Chinese garlic. The sales person told me its a better product. I dont think so!!

[haresfur]

I use granulated garlic for things that are going to get heated rather than cooked because it doesn't have the same harshness as fresh. Throw some on leftover spaghetti with good olive oil and Parmesan and heat just enough to warm through. It also makes a good systemic insect repellent for the horses. Which brings up another point, granulated garlic can vary quite a bit in quality/taste: My DB ordered 5 lbs to feed the geldings and they delivered 50 lbs. So that's what I used in the kitchen for the longest time. The horses finally used it up and I bought a mere Costco-size jar. Much, much better.

[Corinna]

I agree that granulated garlic is a whole different animal than fresh. I like to have both on hand, for many of the same uses already mentioned here. I often use granulated garlic, along with onion powder, in quick scrambled eggs.

[Beebs]

Mixed meatloaf last night. Dumped in a whole pile of granulated garlic....but forgot to add the fresh garlic that normally goes in it. I think my mind was on this topic, and the fresh stuff completely escaped my head.

[Aloha Steve]

Mixed meatloaf last night. Dumped in a whole pile of granulated garlic....but forgot to add the fresh garlic that normally goes in it. I think my mind was on this topic, and the fresh stuff completely escaped my head.

The 1,000,000 Macaroon question: How did it taste ?

I use both granulated garlic, powdered garlic if I think a dish might be too wet and want the juices to be adsorbed as it cooks.

Edited October 5, 2009 by Aloha Steve (log)

[Beebs]

Mixed meatloaf last night. Dumped in a whole pile of granulated garlic....but forgot to add the fresh garlic that normally goes in it. I think my mind was on this topic, and the fresh stuff completely escaped my head.

The 1,000,000 Macaroon question: How did it taste ?

I use both granulated garlic, powdered garlic if I think a dish might be too wet and want the juices to be adsorbed as it cooks.

Delicious! Interestingly, leaving out the fresh garlic wasn't detrimental to the final product at all, as I thought it might have been. It was a bit more mellower with just the granulated garlic, though. I am bringing a leftover meatloaf sandwich for lunch tomorrow.

[Aloha Steve]

Mixed meatloaf last night. Dumped in a whole pile of granulated garlic....but forgot to add the fresh garlic that normally goes in it. I think my mind was on this topic, and the fresh stuff completely escaped my head.

The 1,000,000 Macaroon question: How did it taste ?

I use both granulated garlic, powdered garlic if I think a dish might be too wet and want the juices to be adsorbed as it cooks.

Delicious! Interestingly, leaving out the fresh garlic wasn't detrimental to the final product at all, as I thought it might have been. It was a bit more mellower with just the granulated garlic, though. I am bringing a leftover meatloaf sandwich for lunch tomorrow.

Sounds Yummy Hooray !

[Peter the eater]

Also, it's good in sous vide--real garlic seems to develop an off taste in the bag, as well as overpowering everything.

I found that out the hard way. Raw garlic goes nuts in my stovetop s.v. set-up, whereas other plant stuff like celery and carrots don't do much at all.

Douglas Baldwin, in A Practical Guide to Sous Vide Cooking, says:

raw garlic produces very pronounced and unpleasant results and powdered garlic (in very small quantities) should be substituted.

[dividend]

I like granulated garlic in baked chicken coating (especially the one my mom makes using crushed potato chips). I also reguarly make a cooked red salsa originally posted by Jaymes, and if I'm remembering it correctly, she eloquently defends the use of garlic salt. I normally mix equal volumed granulated garlic, and salt, and the salsa is always spectacular.

[SobaAddict70]

I'm sure it has its place in some kitchens, just not mine.

And that's ok.