An Ode to Garlic Powder
For years, I wondered why anyone would ever use garlic powder. Fresh is always better, right? Spaghetti aglio olio, pesto or Vietnamese dipping sauce aren’t complete without freshly minced garlic. And yet I always have garlic powder at home. And this is why.
Going on holiday to Spain? Then a load of jars of Ajo y Perejil seasoning always comes back with me. A golden tip from my ex-mother-in-law 25 years ago (I feel very old now). This blend of garlic and parsley with olive oil on meat, vegetables or fish instantly makes me feel like I’m in Spain. And just as with these garlic herbs, I also love cooking with garlic powder. Cheap ass? Student-like? Lazy? Not at all, garlic powder is amazing, and here’s why.
More sweet than sharp
Garlic powder is nothing like fresh garlic. Adding it to your pesto would be a genuine sin. Garlic powder is dried garlic that is then ground. Drying makes the flavor less sharp, but more roasted and almost sweet. A completely different product, but just like the fresh version, it’s incredibly versatile.
More depth
Want the flavor of garlic without having to scrape black bits of burnt garlic off your meat? Garlic powder is what you need. In the mood for truly tender chicken breast? Marinate it in buttermilk with garlic powder. Garlic powder is a standard ingredient in my spice blend for spareribs, and I also use garlic powder for the coating of my homemade chicken nuggets. Spicy cheese balls? You guessed it: garlic powder.
Garlic powder gives your dish more depth without making it immediately taste like garlic. Rather, it adds a little extra umami. Alongside fresh garlic, try adding some powder to, for example, braised meat. Just be careful not to use too much, or the flavor can become overpowering. A small pinch works wonders.
Start sprinkling!
Making your own nut mix or popping popcorn for your next movie night? Get the garlic powder ready. Sprinkle a little into your homemade egg salad, over your fried potatoes or stir it into your sauces. Many foodies look down on garlic powder as a cheap shortcut to the real deal. I challenge all those foodies to make this butter sauce with garlic powder, and then we’ll talk.
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