I’m not always a big fan of cooking, at least not the regular day-to-day cooking necessary for survival. I like to cook special things when I actually want to, not just because my stomach’s growling. And when I do cook, I usually can’t get too elaborate, otherwise the other people in our home won’t eat it. This is why I’m sort of obsessed with preparing flavored salts and powders that I can add to the food in my plate without bothering anyone else. (Click on the links to read my posts about garlic salt, chili pepper powder, lemon-rosemary salt, dried citrus powder, and lemon salt from salt-preserved lemons.)
I’d always used minced fresh cloves of garlic in my powder recipes with garlic, but the powder sometimes starts to clump together because of the dampness in the garlic. I realized that I should dry out the garlic, too, but I wasn’t so sure of how it would turn out. Then it finally occurred to me that that’s what the garlic powder that you buy in the supermarket is: dried and pulverized garlic.
When I gave it a go, the result was amazing, and much more flavorful than industrial garlic powder! And it’s ridiculously easy, so now I’m hooked! Want to find out how to make homemade garlic powder? Then just keep on reading! Read more