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garlic powder

  • n

Is there ever a good reason to use garlic powder rather than fresh garlic? I always see recipes that call for garlic powder, and I'm not sure why I shouldn't jsut use fresh....

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  1. Perhaps for a dry rub?

    1. It's easier to sprinkle into a fresh-popped bag of low-fat popcorn!!

      1. I have used it on cherry tomatoes for broiling, on sauces or dips that I am not gonna blend, dry rubs for seasoning meat, for seasonong roasted red peppers

        1. my mom seasons her daal with it by heating ghee in a tiny pan and then putting the garlic powder in it and then dumping it all into the daal (it'll spatter, so watch out!). the flavor is really good and for sweet (rather than sour) daal, i actually prefer it.

          1 Reply
          1. re: arifa

            Good point. I really don't consider them interchangable at all -- the flavors are too different.

            I think one reason to use garlic powder is that you'll get a more stable flavor profile: fresh garlic changes flavor as it cooks. In something that isn't going to be cooked very long, using fresh garlic instead of powder might get you a more harsh garlic flavor, and in something that cooks a long time the garlic flavor might get too mild.

          2. I use it when I don't want the bite of raw garlic, which is rarely! Garlic powder is useful when making milder food for children.

            1. I usually use it on meat or poultry that I'm going to roast when I want just a nice, mild garlic taste that's evenly distributed on the surface.

              1. I mostly use it for meats, as most here have mentioned. Also good for a little extra taste in a cheese sauce that you want to stay smooth but aren't blending or putting through a sieve. It's also good for a stew where you added garlic at the beginning but it turns out it's not nearly as prominent a flavor as you were hoping (or anything for that matter). I learned the hard way, though, don't use it in a roux - it burns quickly and tastes yucky.

                1. t
                  the food guy

                  Use it in almost any Paul Prudhomme recipe ie. blackened fish. I am partial to fresh garlic except in his seasoning blends. They really work well.

                  1. Usually on 3 things only: a liberal dusting on a pork chop, along with curry powder or cumin, both sides, to pan-fry (no oil) - same with a thick shoulder-round lamb chop, pan-fried (no oil); and perhaps with a sprinkle of Montreal Steak Spice, perhaps just fresh-ground pepper on a skirt steak, again pan-fried (no oil.) A nice crust forms and blackens, any raw taste is transformed by the high heat, pretty tasty in each case imho.

                    1. Ok... this is sacred but I will share it with you... My aunt used to call this 'White Trash Garlic Bread' but I think that insensitive so I changed the name. (!)

                      With a fork combine butter (salted, of course!) and garlic powder, spread on white toast and broil until bubbly... then eat!


                      2 Replies
                      1. re: Shiro Miso

                        haha....my old roomate used to do that and thought it was completely normal! in fact, she was amazed when she saw me use a fresh loaf of crusty italian bread and fresh garlic. (and butter, instead of that sprayable butter substitute).

                        1. re: naomi

                          Ooooohhhh... I draw the line at spray-on butter! Yuk!

                          I was actually served bread like this at a 'greek' restaurant in a small town. It was actually pretty good!

                      2. Speaking as a chili-head: garlic and onion powder are used for consistency of taste. You will occaisionally run across fresh onions and garlic that can be overly strong, hot, sharp etc... The powders give you the same flavor time after time.