Don't underestimate it.
, call for the seasoning. “I make sure to bloom it in fat because I think that helps it expand and soften and melt into the food,” he says.
Garlic powder is especially handy if you’ve forgotten to add garlic to a soup or stew that’s already bubbling away, if you’re pinched for time, or if you simply don’t feel like separating and peeling several cloves of the allium. “Despite my vocal love of garlic,”tells me, “sometimes I just don’t feel like using it. Sometimes I don’t want to peel any cloves.” Like Kim and Rosner, she relies on garlic powder for much of her cooking, so much so that she purchases it by the 10.5-ounce container.
Makalintal suspects that some of the leeriness towards garlic powder stems from not knowing what’s in it, despite the fact that the ingredients are often very straightforward. Perhaps this is why a new wave of spice producers have seen an opportunity for selling small-batch, traceable alternatives. “The truth is, there’s a lot of granulated garlic, garlic powder, minced garlic that’s pretty bad in terms of the quality,” says Lior Lev Sercarz, the owner of the spice shopin New York. “Some [producers] wouldn’t even bother completely peeling [the garlic],” he says. “Since it’s dry, you wouldn’t be able to know if there are some pieces of skin and root and stuff like that, which leads to an even more inferior quality of product.
Of course, this is a risk we take with a whole lot of seasonings we might buy from the grocery store, since the lack of FDA regulation around commodity spices makes it difficult to know what’s really in each jar regardless of what’s listed on the ingredients list.
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