Varietal Garlic Granules and Powder
In the early years of our seed garlic business we had garlic that didn't make the grade for seed and so we produced wonderful dehydrated garlics from single strains of garlic and from carefully crafted blends. For more about these flavours visit our dried garlic page and for instructions for making your own go the the drying garlic page.
Toast and butter your bread of choice. Sprinkle with garlic powder
or granules. Eat hot. Henry reports that sourdough bread and Leningrad
granules are an irresistible combination. Persian Star dehydrated
garlic has a strong affinity for butter and I find that any well buttered
toast is delicious sprinkled with some Persian Star.
|Garlic bread using dried garlic
French or sourdough bread
Cut down to the bottom crust of the loaf in thick slices. Butter slices
generously. Sprinkle with garlic granules. Wrap in foil. Heat through
in a medium oven.
Alternatively, mix garlic powder into the soft butter before spreading.
For variety add a sprinkling of dried herbs such as oregano or rosemary.
Dried garlic is more stable than fresh garlic. This mayonnaise will
keep a couple of days in the fridge without a noticeable change in flavour.
Blend 1 teaspoon gourmet garlic powder into 1/4 cup mayonnaise.
I find Yugoslavian has a nice clean, sharp taste and German Red has
a delicious flavour that keeps me coming back for more.
| Tip - Powder or Granules?
Garlic powder releases its flavour almost instantly and does not change
the texture in a smooth sauce or purée.
Garlic granules take a little time to release their flavour and add
some graininess to a dish. Granules can be sautéed.
I find granules easier to sprinkle than powder. Powder and granules
are often interchangeable in recipes.
Herb Garlic Salt
The usual ratio of salt to garlic in garlic salt is about three to
one. To make garlic salt that has a more interesting flavour use a more
3 parts table salt or sea salt
1 part your favourite garlic powder
Although many recipes call for garlic salt, I usually prefer to add
the salt and garlic powder separately. This gives me more control over
the seasoning and allows me more variety in the garlic flavours I use.
However, I do like shortcuts.
If you have a favourite combination of herbs you use frequently why
not make up a batch of herb garlic salt. For example:
2 parts Italian seasoning
1 part German Red Blend garlic powder
1 part black pepper
2 parts salt
This herb and garlic mixture works well on lots of dishes.
Easy Garlic Mashed Potatoes
Boil potatoes until tender, drain, mash with milk or cream, butter
and salt. Add a generous amount of the powdered garlic of your choice
and freshly ground black pepper if desired.
The flavour of the garlic will intensify in the next few minutes so
stop short of the full garlic taste you are looking for. Serve the mashed
potatoes as is or, for a spectacular finish, top with fresh herbs and
sautéed garlic or garlic butter.
To compare varietal garlic powders we made the mashed potatoes
without the garlic and then divided it into as many portions as we had garlic flavours. We added
a hardneck garlic powder to each of the portions. They were
all superb. This is definitely our preferred way of flavouring mashed
potatoes. And it is so easy!
For more variations on garlic mashed potatoes see the Garlic
Mashed Potatoes recipe among the recipes using fresh garlic.