Fresh garlic is a staple in the kitchens of many savvy cooks, but Chowhounds say that in certain circumstances, dried granulated garlic works better than fresh.

For example, when food is cooked at higher heat, minced fresh garlic burns easily, while granulated doesn’t, primebeefisgood notes, so the dried product is standard in dry rubs for grilled or smoked meats. It also works well when you want to add garlic flavor without introducing moisture, as with flour or crumb mixtures for breading meat or vegetables, or for seasoning spiced nuts and snack mixes. Chowhound NekoNekoFancyPants sprinkles it on pizza dough and kneads it into corn tortilla dough to add a flavor boost without changing the texture of the doughs.

Used raw, fresh garlic can have an unpleasant bite, while granulated lends a mellower flavor to uncooked dishes like creamy dips, youareabunny says. Several ‘hounds prefer it in salad dressings; it’s never bitter, blends easily, and adds both sweet and earthy notes, happybaker says. It’s also a key ingredient in JudiAU‘s favorite blue cheese dressing. “I tried to improve it with fresh garlic, and it really wasn’t better,” JudiAU says.

Discuss: Fresh is best, but when is granulated garlic better?

Photo of CHOW’s Spicy Cereal and Nut Mix by Chris Rochelle /

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