Pocket Ninja: Garlic powder is awesome, but it has to be of at least a somewhat granular consistency. McCormick, for example, makes a passable garlic powder. Spice Island garlic powder, on the other hand, is so powdery soft and inconsequential that it is utterly without purpose, and the people who buy it should be viewed with deep, deep suspicion.
thamike: This is such sh*t. Any professional chef who didn't start off as a "foodie" uses garlic powder. Same goes for ketchup, MSG, Mortons salt, bottom shelf port, port, sherry. liquor, and wine. That culinary school bullsh*t works in only two places--culinary school and perhaps your own private home kitchen. Anybody who relies on an arbitrary absolutist reaction to professional cooking is doomed to fail. (Yes, I get the irony of that statement)
TheShavingofOccam123: Great on dehydrated kale chips.
abhorrent1: "foodies" are obnoxious idiots
TheShavingofOccam123: What I use all the time is McCormick Granulated Onion.
Theaetetus: "Garlic powder and all it's [sic] many cousins (garlic salt, garlic paste, prepeeled garlic cloves) may be great for the busy cook, but they are not nearly the taste treat pure garlic clove is for the eater."Pre-peeled garlic cloves are pure garlic cloves. They're just peeled. As long as you buy them fresh and use them quickly, like say in a 40-clove roast chicken or the like, there's no reason to disdain them and peel your own.
maniacbastard: Garlic powder has its place where it is superior to fresh raw garlic. In rubs for example. Show me how the fark you are going to make a DRY rub with a mess of soggy ass garlic?Anyone that has made great BBQ knows that garlic powder, onion powder and other dry powders are essential.
treesloth: TheShavingofOccam123: Great on dehydrated kale chips.Do you have a "best recipe" that you can point to? I've seen a few ways of making those and I'd like to give it a try.
ikanreed: Ok, fresh is better, but we don't have time for it, because the ROI of smooshing garlic sucks.
Mikey1969: I don't understand people who can't figure out a garlic press...
Danger Avoid Death: ikanreed: Ok, fresh is better, but we don't have time for it, because the ROI of smooshing garlic sucks.Two words: Garlic pressWhat, too mainstream?
lennavan: Minced is the way to go. It's delicious, has really good garlic flavor and is just as convenient as garlic powder.[www.ourbestbites.com image 430x287]but they are not nearly the taste treat pure garlic clove is for the eaterIf you're going to go all douchey, then you may as well specify it should be home grown garlic cloves. You can buy all sorts of nasty flavorless garlic cloves in the grocery store that are actually worse tasting than garlic powder.
Danger Avoid Death: Two words: Garlic press
MiamiChef: Most chefs do not use MSG as there are many people who have adverse reactions to that neurotoxin. I specifically make sure that no ingredients that I purchase have MSG.Only Chinese restaurants use MSG to make cheap ingredients taste flavorful.
MiamiChef: Most chefs have switched from Mortons Salt to Kosher Salt except on the guests tables because the coarse Kosher Salt won't fit through the holes.
maniacbastard: Anyone that has made great BBQ knows that garlic powder, onion powder and other dry powders are essential.
kvinesknows: the biggest problem however is finding garlic in "fresh" or powder form that is NOT from China.
imashark: From my experience, fresh garlic has better flavor when used in dishes that don't require you to cook the hell of it, and dishes that have oil-based components. Why you wouldn't use fresh when possible is beyond me. Garlic powder is superior when adding to things like rubs, or other things that require dissolution, like soups and (some) sauces. It is also awesome if you are in a time crunch (like in most professional kitchens). You've got to use the best tool, or in this case food, that is ready for the job.
Marcus Aurelius: kvinesknows: the biggest problem however is finding garlic in "fresh" or powder form that is NOT from China.China had a garlic bubble back in 2009, and the next year the entire nation planted about a gazillion tons of the stuff. The resulting worldwide glut let them corner the market.You can get garlic from California but you have to really work at it.
Pocket Ninja: powdery soft and inconsequential that it is utterly without purpose, and the people who buy it should be viewed with deep, deep suspicion.
vudukungfu: Specially, if you are using anything runnier than ketchup, like vinegar. You got to thicken it up somehow.
Fuggin Bizzy: Danger Avoid Death: Two words: Garlic pressPeople like this *coughAnthonyBourdaincough* hate garlic presses too. Too lazy to peel fresh? You don't deserve garlic!
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