Garlic powder gets no respect. Sure, the scent and taste of fresh garlic is difficult to beat, but in some scenarios, the dried stuff doesn’t simply determine up, it flat-out wins. If you require a garlicky vinaigrette, marinade, or dip to taste fantastic for longer than 24 hours, powdered or granulated garlic is the way to go.
The very best reason to use dried garlic in sauces is that it really enhances with time. You know how anything with minced raw garlic gets that distinctive “old garlic odor” after a couple days in the refrigerator? That does not occur with granulated or powdered garlic. (As a benefit, neither does botulism.) The dried stuff still tastes and smells plenty garlicky, however the sharpest, most aggressive taste substances– which also take place to go off the fastest– don’t make it through the drying process. Therefore, utilizing granulated or powdered garlic (or both) gives you all the benefits with none of the drawbacks.
And you need to absolutely use both. Think it or not, there’s a huge flavor difference in between granulated and powdered garlic. Granules include a powerful, super-garlicky punch that’s similar to raw minced garlic, while garlic powder has a much deeper, rounder, more tasty taste. Utilizing a few of each adds a lots of complexity with essentially no effort, which is why I constantly keep both on hand.
Swapping granulated or powdered garlic for fresh is pretty easy, but when it concerns amount conversions, you’ll have to fake it ’til you make it. No 2 garlic cloves are precisely the exact same size, and the strength of dried garlic differs hugely by brand name and age; finding out a specific formula is basically impossible. As always, season to taste up until you get a feel for what you like. Simply remember that a little goes a long way, especially with garlic powder, which is about twice as dense– and two times as extreme– as granulated.
If you’re wondering whether all of this likewise uses to dried onion products, it does– type of. I just do not believe dried onion items work any much better than fresh in this specific application. The flavor you get from utilizing a combination of sweated, caramelized, and straight-up scorched onions is way more intriguing than onion powder, and raw onions tend to age with dignity in acidic vinaigrettes. Your mileage might differ, however personally, I ‘d conserve the onion powder for Live Más Dust.