Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Spices => Topic started by: JerryM on September 18, 2009, 04:30 PM
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i was mooching around my fav store and came across garlic granules.
the smell from the packet caused them to fall into my basket.
i've done a search but there does not seem to be much on granules. these seemed to be the nearest of interest: http://www.curry-recipes.co.uk/curry/index.php?topic=1201.msg10469#msg10469
(http://www.curry-recipes.co.uk/curry/index.php?topic=1201.msg10469#msg10469), and further down the post http://www.curry-recipes.co.uk/curry/index.php?topic=1201.msg10509#msg10509
(http://www.curry-recipes.co.uk/curry/index.php?topic=1201.msg10509#msg10509)
has anyone any experience of using them at cooking stage. having read these post's i'm now thinking wheather i need ginger powder as well.
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i was mooching around my fav store and came across garlic granules.
the smell from the packet caused them to fall into my basket.
i've done a search but there does not seem to be much on granules. these seemed to be the nearest of interest: http://www.curry-recipes.co.uk/curry/index.php?topic=1201.msg10469#msg10469
(http://www.curry-recipes.co.uk/curry/index.php?topic=1201.msg10469#msg10469), and further down the post http://www.curry-recipes.co.uk/curry/index.php?topic=1201.msg10509#msg10509
(http://www.curry-recipes.co.uk/curry/index.php?topic=1201.msg10509#msg10509)
has anyone any experience of using them at cooking stage. having read these post's i'm now thinking wheather i need ginger powder as well.
Hi Jerry,
I use garlic granules quite often if I don't have any fresh garlic. They are a little more concentrated than fresh garlic, so you need to adjust to suit, but they're certainly worth having in the cupboard :)
However, I do have to say, it doesn't beat fresh Garlic.......
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I totally agree.
I have used them as a back up if I have no fresh Garlic.
I would always go for fresh given the choice though.
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Garlic granules (or garlic powder) have their part to play (IMHO). I use garlic powder (and ginger powder) in my spice mix. It's different to (and adds a slightly different flavour to) fresh garlic.
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thanks all - will post any benefits i find.
i do like CA's idea. i make a few dry rubs for bbq (cajun & jerk) and is where i originally used garlic & onion powder. i have used the garlic powder in naan for sometime. i will do as CA suggests. i see it as an "and" and intend to continue using fresh as well.
the ginger will be particularly interesting as i can't decide which i prefer garlic/ginger paste (ashoka pre cooked) or just garlic at the initial frying stage. with the powder is the ability to very fine tune the taste.
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thanks all - will post any benefits i find.
i do like CA's idea. i make a few dry rubs for bbq (cajun & jerk) and is where i originally used garlic & onion powder. i have used the garlic powder in naan for sometime. i will do as CA suggests. i see it as an "and" and intend to continue using fresh as well.
the ginger will be particularly interesting as i can't decide which i prefer garlic/ginger paste (ashoka pre cooked) or just garlic at the initial frying stage. with the powder is the ability to very fine tune the taste.
This probably isn't relevant, but I travel to the USA quite a bit and I love "Ranch Dressing" on my salads. It's not generally available here without something else being added so I have a recipe of my own which is absolutely spot on, it uses both Onion Powder and Garlic Powder.
If anyone wants the recipe, let me know and I will post it on here :)
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the garlic granules have been a real success - i use them in naan mainly and on pizza if i don't have fresh. i also grind them to make powder.
having been making garlic chicken curry recently - felt i could not resist extending store cupboard to include the flakes.
they being dried are very crisp (and strong tasting).
question is - is anyone using them - if so do they need pre soaking/pre frying or can you add direct to the curry during frying stage.
(http://www.curry-recipes.co.uk/imagehost/pics/cf2f16291dd886c8fb1eb9b4d25809a4.jpg) (http://www.curry-recipes.co.uk/imagehost/#cf2f16291dd886c8fb1eb9b4d25809a4.jpg)
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I've never used them personally - I always use fresh. I'd be surprised if flakes compare favourably to fresh. I doubt BIRs use them.
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I've sprinkled garlic salt on naans in the past and it works quite well, not so sure about powdered ginger though, it's goes off very quickly
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I doubt BIRs use them.
Ramirez,
i certainly agree fresh garlic is best. when i've got time i like to use fresh in naan but the dried granules are very convenient for mid week.
as for the dried flakes - i am 100% sure BIR's use them. the Asian supermarket i use has a "catering" isle. they have massive bags of the flakes.
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i finally got round to using the dried garlic flakes in curry.
i'm re-hydrating them in a little water for 24hrs then quick hot frying before use.
result not bad. fresh is still best. but for convenience they fit the bill.