Let’s minimize proper to the chase: Garlic powder is just dried and floor garlic cloves. Because it’s a dried product, the flavour is extra concentrated, and solely about ¼ teaspoon of the product is required to get the identical taste outcome as 1 clove of recent garlic.
Garlic salt, then again, is salt (often, flaky kosher or sea salt) blended with garlic powder at a couple of 3-to-1 salt to garlic ratio.
Garlic powder is a brilliant straightforward solution to imbue soups, stews, shares, sauces, and extra with the right quantity of garlic taste that you just need. Because it’s not a recent clove, only a whisper of an ⅛ teaspoon will be sufficient to get the right trace of garlic in a dressing, or an merchandise that isn’t getting cooked by which uncooked garlic can be overpowering. I do additionally acknowledge utilizing a recent clove could make it more durable to manage actual taste quantities, particularly if you begin reducing into the garlic. Opening up the floor space of a garlic clove solely opens up (or strengthens) the garlic taste extra, which will be an excessive amount of for some individuals, particularly uncooked. For that cause, garlic powder is a very nice substitute for recent garlic.
In case you’re utilizing garlic salt, there are two components to think about: The quantity of garlic you’re going so as to add to your meals can’t be measured precisely (because it’s not completely distributed all through the salt combine) and, you’re additionally including salt, so issues are going to get too salty earlier than they get too garlicky. A very good use of garlic salt is in a dish the place you’re including a set quantity of salt anyway, and wish a bit further enhance of taste. One thing like fried eggs (dusted on prime earlier than ending), a savory biscuit recipe (garlic and chive biscuit, anybody?), or in a pasta sauce.
In case you’re reaching for a garlic product since you need garlic taste, garlic powder is your greatest guess. In case you’re in search of a contact of bonus taste in your recipes, garlic salt is a superb substitute.
However, for that reason alone, I’ve a bone to choose with garlic salt. Why make a product that inhibits my skill so as to add pungent, breath-ruining, allium taste to my coronary heart’s content material? This isn’t like that celery salt that’s lurking behind your cupboard (how a lot celery taste may one need, really?) or a smoked sea salt that’s all about imparting only a contact of what could be a tremendous overpowering taste word. Garlic salt feels prefer it’s actually not in regards to the garlic in any respect. Hen With 40 Cloves of Garlic is my North Star in the case of garlic recipes, so a garlic salt is a little bit of a waste in my eyes. Not that I’m making each single meal with garlic (there’s solely a lot mouthwash a woman can have), but when I’m pulling out garlic for a recipe, I would like to have the ability to style it. With garlic salt, I’m sorely lacking these allium notes.
I absolutely admit that garlic isn’t everybody’s favourite, and a garlic salt will be the right resolution for somebody who fears overpowering a dish when even a touch of garlic seems like 40-cloves-of-garlic-levels of garlic. To every their very own, however I can be over right here fortunately dumping as a lot garlic powder as I can into my meals.
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