Food - Drink
Garlic Powder Doesn't Deserve Its Bad Reputation
By STEPHANIE FRIEDMAN
For those busy nights when mincing garlic cloves sounds like more effort than you can muster, garlic powder can be a valuable asset. However, garlic powder has its fair share of haters, and while fresh garlic may be best for many applications, its powdered form — which is indeed just pure, powdered garlic — has its own advantages.
Many arguments against garlic powder aren’t always about flavor; since it’s a staple in the Black community and widely used by people who can't afford fresh garlic, much of the bias has racial and classist undertones. Essentially, it got a bad rep because professional chefs didn’t respect it and the type of cooking associated with it.
Garlic powder, which lasts for months, offers plenty of uses to home cooks who may be tight on time and money. The powder is a bit milder than fresh garlic, but still retains all its nutrients, won’t burn in a hot pan during high-heat cooking, and won’t alter moisture levels and throw off ratios in recipes for baked goods, sauces, and more.