Medellitin

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...

Yah, I know. Two things wrong with the title. First, most people who fall under the category MG, hate the phrase. Second, isn't it oxymoronic? I mean, Raw Veganism is hippie rabbit food. A diet already restricted by veganism compounded with the inability to heat anything past 104 °F (40 °C) to 115 °F (46 °C). Salads and juices, oh my! Contrast that with the Modernists, Molecular Chefs, Molecular Gastronomers, what ever they want to be called often cook with ingredients whose usage was pioneered in the industrial food industry. Kitchens like laboratories. Ingredients like Hydrocolloids, Transglutaminase, Tapioca Maltodextrin, and Xanthan Gum. And first glance these forms of cuisine seem to have nothing in common. New Age Hippies vs. the Avante Garde. Let's dig into some similarities: Creativity. I think creativity comes from two places: constriction or freedom. Modernism frees you. New textures, new techniques, new, new new. Raw constricts you. Trying to consi...