Even the earliest cooks and healers considered garlic powerful and indispensable, but when it was introduced in the United States in the 1700s, garlic was slow to catch on. Today, however, the average American consumes over 2 1/2 pounds of garlic annually. It's compatible with virtually every savory food, and is available in a number of convenient dried forms.
Directions: Add minced garlic (also called garlic flakes) directly to soups, dressings, stews, casseroles, sauces and gravies, marinades, pickles, and dressings, or rehydrate first by soaking in cool water for 30 minutes. Use one teaspoon garlic flakes in place of one fresh garlic clove
Granulated garlic can be substituted for fresh garlic in most any recipe where the flavor, but not the texture, of garlic is needed; use 3/4 teaspoon granules in place of each fresh clove. The granules are more easily dispersed than flakes and provide more bulk and thickening than powdered garlic.
Garlic powder, which blends more easily into liquids, is a good choice for sauces and other recipes where flavor, but not texture or bulk, is desired. Use it in tomato-based dishes, dressings, sausage, and spice blends. Or sprinkle it on buttered bread before broiling. One-half teaspoon garlic powder is equivalent to one clove of garlic.
Suggested Uses: Dried garlic accounts for about 75 percent of total garlic consumption in the United States (over 2 1/2 pounds per person annually). It's compatible with virtually every savory food, and it's available in a number of convenient, dried forms, including minced garlic or garlic flakes, garlic granules and garlic powder.
Garlic adds distinction to just about any savory dish — sauces, stews, soups, salad dressing, sautés, mashed potatoes, casseroles, breads, stir fries, grains, even croutons. Garlic is used in nearly every world cuisine, but traditionally it is very popular in Mediterranean, Indian, Chinese, Southeast Asian, Mexican, Central and South American dishes. The French use it in garlic mayonnaise (aioli).
Garlic, in any form, is best added late in the cooking process of dishes such as sauces, soups and stews. Heat breaks down and dissipates the essential oil, lessening the flavor and aroma of the dish over time.
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