How do we feel about granulated garlic?

I love this stuff....I've been using it for 50 years. My first great experience with it was at my "to be" mother-in-laws house one evening. I was there for dinner, with Gene my soon to be husband. His dad was grilling steaks on their outdoor grill, and mom was in the kitchen cooking fresh mushrooms. She tasted them and announced, "these don't have much taste". In all my glory, I said, "sprinkle them with garlic powder". She did, added a little more salt and said they were perfect. I felt so great hoping that I had made a few points with my soon to be new family! Over the years I was never without it in my spice cabinet, even though I discovered fresh garlic early in my learning to really cook years. It has been my go to spice when something is just not right. An example is that today I made au jus with leftover prime rib, simmering in beef stock, fresh garlic, onion and a bit of Worcestershire. It needed something so I added a sprinkle of Penzeys, granulated garlic. That did it....even with the fresh garlic, the granulated just added a bit of zip.

How do you feel about granulated garlic...do you use it much, even with fresh garlic in a dish, do you use it in place of fresh?

Useful seasoning when it is inconvenient to use fresh (e.g., sprinkled on a steak). My Mom used it and I always have it in my cupboard, too.

[Robin Garr]

Years and years and years ago the Galloping Gourmet (the original) trash-talked it on his show, arguing that it easly goes stale or rancid and that fresh garlic is better. I guess I kind of blindly followed him. Now I'm thinking I ought to give it another try ... I think it's entirely possible that technology has improved since the '70s.

On the other hand, Paul Prudhomme is a fan of it, saying it's different from fresh, but that difference can be a positive in some Cajun dishes where it adds a flavor that can't really be emulated any other way, including by the fresh stuff.

It beats the h out of garlic salt and most powdered garlic. We usually kick the garlic up a notch in most dishes by adding a quarter teaspoon of granulated to each fresh clove.

Have never used granulated garlic nor garlic salt. I have heard raves about Penzey's new freeze dried garlic though. Always keep at least 2 heads of fresh garlic on hand at all times.

[Jenise]

Hmmm...grew up using it. Garlic salt, onion salt and garlic powder were mainstays in my childhood kitchen (and I do mean "my"--I had to take over cooking for the family quite early on). But once I got out on my own, other than Lawry's garlic salt and I do mean Lawry's brand only which I use and prefer to fresh in two items* that I repeat from time to time, I never missed or wanted the others again. Being forced to use some garlic powder when cooking in friends' kitchens where fresh was called for but unavailable, or having metallic-tasting garlic-mashed potatoes in restaurants that have been seasoned with powder, has only re-emphasized how happy I would be if this product left the planet.

*stir-fried mushrooms finished with butter, sherry and garlic salt, to be eaten as an appetizer, and as a seasoned coating, after EVOO has been rubbed all over, to smoked or roasted tri-tips. That's it.

Have never used granulated garlic nor garlic salt. I have heard raves about Penzey's new freeze dried garlic though. Always keep at least 2 heads of fresh garlic on hand at all times.

2 heads, is that all...I keep 5, at all times.

Hmmm...grew up using it. Garlic salt, onion salt and garlic powder were mainstays in my childhood kitchen (and I do mean "my"--I had to take over cooking for the family quite early on). But once I got out on my own, other than Lawry's garlic salt and I do mean Lawry's brand only which I use and prefer to fresh in two items* that I repeat from time to time, I never missed or wanted the others again. Being forced to use some garlic powder when cooking in friends' kitchens where fresh was called for but unavailable, or having metallic-tasting garlic-mashed potatoes in restaurants that have been seasoned with powder, has only re-emphasized how happy I would be if this product left the planet.

*stir-fried mushrooms finished with butter, sherry and garlic salt, to be eaten as an appetizer, and as a seasoned coating, after EVOO has been rubbed all over, to smoked or roasted tri-tips. That's it.

Garlic powder has it's place, for sure, but not when fresh will do better. I go through my share of fresh garlic, every week. The Penzey's Granulated is great. I have never noticed a metallic taste with it. However, I am quite positive my taste buds do not have the flair or complexity of yours.

We use tons of real garlic.

But I wouldn't know how to make an omelet without the granulated stuff.

Been doing that for decades now. A shake of powdered garlic, a squirt of Tabasco, and some salt -- great omelet.

[Jenise]

Garlic powder has it's place, for sure, but not when fresh will do better. I go through my share of fresh garlic, every week. The Penzey's Granulated is great. I have never noticed a metallic taste with it. However, I am quite positive my taste buds do not have the flair or complexity of yours.

Hey, I dunno. But I do know that 'metallic', on a linear scale, is to my buds fairly close to 'fishy', and all the restaurant "garlic mashed potatoes" I've had in recent years have had that flavor, and we're talking at popular chains like Anthony's where casts of thousands wolf them down daily--it clearly works for nearly everybody but me. Might be like how cilantro tastes like soap to some, except I'm in a bigger minority.

Hey, I dunno. But I do know that 'metallic', on a linear scale, is to my buds fairly close to 'fishy', and all the restaurant "garlic mashed potatoes" I've had in recent years have had that flavor, and we're talking at popular chains like Anthony's where casts of thousands wolf them down daily--it clearly works for nearly everybody but me. Might be like how cilantro tastes like soap to some, except I'm in a bigger minority.

I certainly agree with you on the garlic mashed potatoes. I refuse to eat them anymore mainly because I have never had any in restaurants that I even liked. They were served everywhere and I got sick of them. Now I ask for a substitute, even a baked potato is better. What surprises me is when I am told they do not have any baked potatoes....soooo, where do they get the mashed potatoes? Just give me an extra helping of salad please!

I like the granulated VERY well and use it often, however nothing can beat fresh. And, speaking of fresh garlic, check this out. It just down the road from me. http://www.bluemoongarlic.com/

I can eat and love lots of fresh garlic in foods. The granulated stuff give me heartburn.