jjn@cbneb.UUCP (Jeff Nappi) (02/10/84)
Does anybody know if its possiable to make your own garlic powder? I am tired of paying the high prices for store bought garlic powder, I would also appreciate any info on drying herbs.
scotth@teklds.UUCP (Scott Herzinger) (02/15/84)
There is an interesting variant of garlic powder which is usually called garlic granules. It has, to my taste, a purer garlic and less processed effect. It works well in almost everything but wok cooking, where there is no substitute for the fresh stuff. Garlic granules are dried garlic, but not ground as finely as garlic powder, which makes for easier handling (it flows smoothly) and blending with other ingredients. Garlic granules are available in bulk at some coops and natural food stores (for those in or around Portland, OR, I've buy it at Nature's). Scott Herzinger Tektronix, Inc. ...!tektronix!teklds!scotth
robert@arizona.UUCP (02/16/84)
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andrew@inmet.UUCP (02/17/84)
#R:cbneb:-18300:inmet:3500026:000:261 inmet!andrew Feb 15 09:56:00 1984 Why use garlic powder at all? Fresh garlic is cheap (you can plant a whole head and raise your own) and much better tasting than powder or even instant minced garlic. Store it in a cool, dry place away from light to keep it from sprouting and you're all set.
colonel@gloria.UUCP (Col. G. L. Sicherman) (03/09/85)
[Yuk! why would you want to eat that?] > Paul Prudhomme, in his _Louisiana_Kitchen_ cookbook, calls for *both* > fresh garlic and garlic powder. They're different and are used for > different flavors, as he aptly explains in the book. Many patent curry powders contain a little garlic powder too. -- Col. G. L. Sicherman ...{rocksvax|decvax}!sunybcs!colonel