Powder Aki has used garlic powder in our dinner for the past three evenings: to dress a salad, in guacamole, and to season asparagus for roasting. Each time I did not pick up on the fact that she used garlic powder. Rather, I noticed a rounded savoriness in each application, leaving me wondering why the food tasted so good. It happens that she used soy sauce or miso in two of the applications, two big-time flavor enhancers. In the guacamole, the garlic powder was paired with cumin and lime juice. It still somehow made the finished product better than what I was expecting it to be. I believe the savory backbone of the garlic powder, its flavor present but not overly assertive, created an unstoppable force of addictive deliciousness, amplifying all of the other flavors in each dish. I am looking forward to exploring more uses for this not-so-secret culinary weapon.
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About the Author
Writing this a decade after the post but I have found that garlic powder, and dried diced garlic give different and very complimentary garlic flavors to raw and cooked fresh– I learned it from the Mother Son team in UK who do takeout recipes on YouTube… love your work!!