The 411 on Garlic

As a solid fan of using real garlic that I have to peel and chop myself, I found this article from America's Test Kitchen interesting. I know some people think using fresh is too much trouble but, for me, it is the only way to go. And don't even get me started about garlic-salt!! Anyway, here what the good folks at America's Test Kitchen has to say about their efforts. Share your thoughts!

Published July 1, 2009. From Cook's Illustrated.

What is the difference between dehydrated garlic and garlic powder? Are they ever an acceptable replacement for fresh garlic?

Dehydrated garlic is simply minced fresh garlic that is dehydrated before packaging. Garlic powder is made from dehydrated garlic that’s been pulverized and, unless you buy a high-quality brand, often includes a slew of artificial ingredients and flavorings meant to improve flavor and extend shelf life.

We compared garlic powder and dehydrated minced garlic to the real thing in our recipes for pasta with garlic and oil, Caesar salad, and garlic bread. In the Caesar dressing, flavor differences were minimal; the assertive flavors of lemon, anchovies, and Worcestershire sauce masked any processed garlic taste. In the pasta and garlic bread, however, tasters preferred the unmistakable bite of real garlic.

Our opinion? In most instances, nothing compares to fresh cloves, especially when garlic is the predominant flavor in the recipe. We don’t recommend dehydrated garlic, which takes a while to rehydrate and is quite mild. However, there are a few cases in which garlic powder makes sense. We like its mild roasted flavor in spice rubs for meat or in dishes such as roasted potatoes. (Unlike minced fresh garlic, garlic powder will not burn in the oven.) Substitute ¼ teaspoon of garlic powder for each clove of fresh garlic.