Substitute fresh garlic instead of garlic powder?
I have a recipe that calls for garlic powder, but I only have fresh garlic on hand.
What ratio should I use to substitute?
Best Answer
I'd say about 1 clove for every half-teaspoon of garlic powder. There isn't going to be anything particularly scientific about this, since garlic cloves vary in size, strength and flavor but that will be in the ballpark.
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Quick Answer about "Substitute fresh garlic instead of garlic powder?"
Can fresh garlic be substituted for garlic powder?
One clove of fresh garlic equals 1/4 teaspoon of granulated garlic powder. The same conversion applies to dehydrated or freeze-dried garlic, or even minced refrigerated garlic. If you don't have plain garlic powder by itself but you do have garlic salt, you can go ahead and reach for that.How much fresh garlic is equal to garlic powder?
If your recipe calls for garlic powder and you're out or would rather use fresh garlic, you can substitute 8 fresh garlic cloves for one teaspoon of powdered garlic.Does garlic powder taste the same as fresh garlic?
Garlic Powder vs Garlic While fresh garlic has a sweeter and more subtle flavor than garlic powder, a little garlic powder can go a long way. You only need 1/8 tsp. of garlic powder to imitate the taste of fresh garlic in a recipe.Can I replace garlic powder with minced garlic?
Garlic powder can be used instead of minced garlic. However, you will need to adjust the amount used. 1/8 teaspoon of garlic powder is roughly equal to 1/2 teaspoon of jarred minced garlic (one clove). Keep in mind that powdered garlic is milder than minced, so the flavor may be altered somewhat.Fresh Garlic vs Prepared Garlic: Can You Taste the Difference?
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Answer 2
I'll typically get 1/3 the starting weight of the cloves ( weight before peeling ) once it's all dried and ground.
I've only weighed before and after twice though.
Method used: peel and slice garlic really thin (used a mandoline), spread out on a parchment lined baking sheet (heavy aluminum), bake at 170 F (lowest my oven would go). Remove when the dried garlic easily crumbles between your fingers (check every 15 min. after the first 45 min.). Then grind it up.
Answer 3
The other option I can think of...
Finely chop up some garlic and cook them in med-to-high temp oil. You may put in the garlic when the oil is warm, so you don't over cook. As soon as you see the colour of garlic turning to brown colour, remove it asap and get the garlic out of oil.
After that, you can use the same amount of the cooked garlic as the powder.
Another way is to roast your garlic and then chop it up which is closer to garlic powder
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