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Dehydrated Garlic

Which Form of Dehydrated Garlic to Choose?

Once you begin cooking several dishes, it's time to consider more forms of garlic than the basic powder. A good look at the selection from a distributor like Rocambole will typically reveal two main alternatives: garlic flakes and garlic granules. Since garlic granules look much like garlic powder, it makes sense to want to learn the differences between the two.

The most obvious difference is that the individual garlic granules are a bit bigger than the particles of garlic powder. It looks much like cornmeal in texture. When used, this has two main effects. The granules aren't as potent as the powder, so you'll need to use more of them to get the same effect. Some guides suggest using twice as much granulated garlic as you would use powdered garlic. This is a key thing to remember if you are converting a recipe.

It also takes a bit longer for garlic granules to release their flavor. This makes them good for dishes that cook for a longer period of time. Meanwhile, powdered garlic is great for dishes that only take a short time to cook or heat up. It lets its flavor out into the rest of the food right away.

Granulated garlic is also easier to mix with liquids than garlic powder, and it mixes better with other spices, too. Therefore, it's the preferred choice in these situations.

Another less-known option is dehydrated garlic flakes. They have a stronger flavor than fresh garlic, but are weaker than powder or granules. Some suggest using them in pizza and soup.

Notably, there are some differences in the strengths and flavors of garlic products from different producers. Because of this, if you switch between brands or producers, it's a good idea to make a few test recipes to ensure that the new brand provides the exact effect you're looking for.

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