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Fresh is best, but when is granulated garlic better?

Off the top of my head, BBQ rubs.

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  1. I kinda like it on garlic bread better, especially if I am doing quick broiler method, sometimes fresh garlic burns, or doesn't cook enough.

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    1. Anywhere you want to avoid scorching:.

      And dehydrated onion is under-rated; it's never bitter, and very useful in any preparation where you need it hydrated but otherwise uncooked.

      1 Reply
      1. re: Karl S

        Dehydrated diced onion is perfect for soup, when you want the onion taste to be less pronounced.

      2. I actually like fresh garlic for garlic bread.

        I find garlic powder to be very useful as a dry rub ingredients for meats.

        3 Replies
          1. re: letsindulge

            Opps, I didn't get to read your post more carefully. You have already mentioned that.

            Ok, garlic powder is also nice for quick soup ingredients.

            1. re: Chemicalkinetics

              In corporate dining the cook would use granulated in the daily soup. Not noticeable in creamy soups, but I thought it made the stock based soups murky looking. It may be the difference in large, batch cooking where it requires larger quantities, vs. family-sized home servings.

        1. i think garlic powder- i don't care for garlic salt for a while bunch of reasons- could be useful when you grill, for instance. Minced garlic burns on the grill and the granulated does not.

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          1. re: MRS

            I use finely minced garlic (essentially a paste) in my marinades so it's not the same issue. I concur that chopped, or minced is prone to burning.

          2. Definitely in breadings/ coatings. I use both fresh and granulated in adobo for a fuller flavor since they taste differently.

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            1. re: weezieduzzit

              Yes, like when you're doing fried chicken! Similarly useful in batters too. It shows how long it's been since I've done fried anything. :)