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July 26, 2007

Granulated garlic (Recipe: dry rub for steak)

Garlicpowder

Granulated garlic is to fresh garlic as (blank) is to (blank).

As pepper flakes are to habañeros?

As decaf is to espresso?

As Brad Pitt is to George Clooney? (I guess this one depends on your taste. Maybe the other way around?)

The point is that granulated garlic will never have quite the zing of the fresh, but, as my family says when we're seeing the glass half full, it has other attributes.

Often used in spice blends, granulated garlic provides the flavor of garlic with the added benefit of a long shelf life, ease of measurement, and no skins to add to the compost pile. It is pure dehydrated garlic, with no added preservatives, salt, or anti-caking agents. It takes nine pounds of fresh garlic to make one pound of dehydrated.

To substitute in a recipe (which, honestly, you really should not do unless you are out of fresh garlic and also out of the minced garlic in a jar and you absolutely cannot live without the flavor of something resembling garlic), soak one-half teaspoon in one tablespoon of water to equal 2 cloves of fresh garlic. If you're sprinkling it rather than mixing it into a liquid, use 1/4 teaspoon for every clove of garlic.

Though I love Penzeys granulated garlic, and I use it in place of powdered garlic, I must take issue with the confusing labeling; granulated garlic is to powdered garlic as granulated sugar is to confectioners sugar. It's the same product, but in a more coarse grind. It keeps for 6-12 months if stored in a container with a tight-fitting lid, and it's great to have on hand to make pico de gallo or spicy garlic chicken, or a real creole spice mix or your own Montreal steak seasoning.

Dry rub for steak

What could be easier? Rub on beef, let the meat sit at room temperature for 30-45 minutes, and cook on the grill.

Ingredients

4 Tbsp dried porcini mushrooms
2 Tbsp granulated garlic
4 Tbsp black pepper
1 tsp kosher salt

Directions

In a spice blender, grind mushrooms to a fine powder. Then, in a bowl, mix all ingredients. Store in an airtight container.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Cocoa powder (Recipe: Cocoa-Cumin-Allspice Rub)

Comments

I am one of those who can't live without garlic. I almost always have fresh garlic on hand, but the dry stuff is good for a rainy day.... I also sprinkle dried garlic flake in certain dishes. It has its own use compared to the fresh one :)

I'll never forget the first time I received granuated garlic from Penzeys. The odor had permeated the package and it was stinking so beautifully. Since I love the odor of garlic, it was heavenly!

That's what I get here, (no garlic powder) and I use it a lot - for marinades, quick sauces, and salad dressings - anything where I don't want actual chuncks of garlic... and when I'm feeling lazy.
We don't have the stuff in the jar... I suppose I could make my own...not hard, requires effort...

Lydia, I once used granulated garlic (it was centuries ago) because my dad had bought some - he's a garlic maniac and the minute he saw it he knew he had to buy it. :)
I never got to use it much, though - I remember sprinkling a bit over his pizza slice.

I love Penzey's spices. I'm not a fan of garlic powder, but this granulated garlic sounds promising!

Granulated garlic is new to me as well. Like Veron, I'm not a big fan of garlic powder but I will have to check this out.

You are right, there is a place for the dried stuff. Maybe I've gotten spoiled using so much fresh. It does have it's uses and a rub is a perfect spot.

Anh, the dry garlic really is like a different product -- good for sprinkling!

Sher, I love that -- "stinking so beautifully".

Katie, what kinds of marinades do you make with the granulated garlic? Please share a recipe!

Patricia, sounds like a good way to perk up pizza.

Veron, I like the texture of this granulated product much better than garlic powder, which tastes like dust to me.

Amy, try a small size from Penzeys to taste this -- I think they have a half-ounce or something like that.

Tanna, there's almost no substitute for fresh garlic, but every now and then, the granulated comes in very handy.

Ahhh dried garlic powder, makes me think of a time when it was sprinkled liberally over cottony italian bread to make garlic bread. And "As Brad Pitt is to George Clooney..." you're too funny and right on!

As Brad Pitt is to Robert Redford (am I showing my age?)

Callipygia, every now and then I crave that kind of garlic bread. Don't you?!

Christine, Robert Redford, oh yes.

I use this for a chicken and grape salad in Sarah Leah Chase's Open House Cookbook, and also a ranch style dressing. What we can buy is sandy off-white coloured, but you are so right it wouldn't do in place of fresh!

I absolutely do crave that kind of garlic bread. Just another example of certain flavors/foods signifying a nostalgic time. Like Chef Boyardee Raviolis and Ortega Tacos, with granulated garlic on top of course...

The dry rub is a good idea - we eat a lot of steak and this will be a nice addition to our repertoire.

Very interesting!

Paz

Kelly-Jane, that cookbook is one of my all-time favorites! I'll have to look up her chicken salad recipe.

Callipygia, true, certain tastes are associated with certain times of life, often childhood or a particular travel experience. (My husband is a canned spaghetti fan...I'll ask him if he added garlic to it!)

Nora, I'm just starting to get into rubs of different combinations -- coffee and pepper on steak is another one.

Paz, thanks!

what is the difference in granulated garlic and garlic powder?

Larry, same as the difference between granulated sugar and powdered sugar -- powdered is ground many more times, making it finer in texture. But it is the same product.

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