I have always used garlic powder. I am pretty heavy handed with it. It used to be my salt. After starting to cook sous vide, that love has been rekindled. This is because most advice around sous vide discourages the use of fresh garlic. According to baldwind : "Finally, raw garlic produces very pronounced and unpleasant results and powdered garlic (in very small quantities) should be substituted." After reading that, I set out to make garlic powder. It is ridiculously simple, and like all things culinary, when you can control it, you can make it better. In this case, you have three major wins: Before you begin making garlic powder, you can control the quality of the garlic. Like most spices you buy, it is hard to determine original quality and how long it has been deteriorating on a grocery shelf or storeroom. Roasting. You can bring the noise by roasting the garlic. When you compare the aroma and flavor of your homemade...
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