- Garlic powder works in any recipe that calls for dried or fresh garlic. The difference is intensity. Use a light hand and taste as you go when stirring it into salad dressings, rubs, marinades, sauces and stews.
- The strong flavor of garlic powers many Mexican and Tex-Mex dishes. Garlic powder makes it easy to amplify the savory warmth of taco fillings made with beef or pork and cooked tomato sauce for burritos. We love it in uncooked dishes, too. Think fresh tomato salsa, guacamole and homemade jalapeño hot sauce.
- Any dish with ground beef—meatballs, meatloaf, chili, hamburgers—is a great candidate for garlic powder. Sprinkle it in. Its fine texture helps to ensure garlic flavor is evenly distributed throughout the dish.
- Garlic powder is an excellent base for garlic toast or croutons. Mix it with softened butter, parsley flakes and a touch of salt. For an added twist, stir in Parmesan cheese. Spread it on a baguette or Italian bread and broil for an easy addition to any dinner.
- Nuts and seeds make an extra-special snack or garnish when roasted with a touch of garlic powder and a hint of thyme or marjoram. We especially love pumpkin seeds toasted with garlic powder and cumin as a garnish for butternut squash soup.
- Butter’s creaminess mellows garlic and garlic brings character in return. It’s a great combo to have in the freezer. Stir garlic powder into softened butter and roll it into a log. Then wrap and freeze. Cut slices to top grilled steak, garnish a baked potato or dress simply steamed vegetables.
Q: If I don’t have garlic powder on hand, what makes a good substitute?
A: If you have dried minced garlic in the pantry, crush it and use an equal measure. If you have fresh garlic, substitute one medium-size clove, finely minced, for each 1/8 teaspoon of garlic powder. That works in reverse, too! If your recipe calls for fresh garlic, you can substitute 1/8 teaspoon per clove.
Garlic powder hasn’t always enjoyed the best reputation. Some cooks think it’s a second-rate substitute for raw garlic. But that’s a quality issue, not the inevitable result of processing. When you start with high-quality garlic the way we do, dried and ground without added fillers, you have a delicious, convenient seasoning in hand.
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