Cheating Confession


OK guys, there’s something secretive that I have to share with the ES community, and the greater world of food blogs. I don’t know how you all are going to react, so I’m a little nervous. Please try to be supportive.

I use garlic powder.

There, I said it. And it’s not just that I use it, I abuse it. A lot. And sometimes I’m not completely honest with you about it. I can’t tell you how many times I’ve posted a recipe here that included the instructions “…add salt, pepper, garlic…” Being familiar with my snobbiness, I’m sure you assumed I meant real garlic, but more often than not, I’m too lazy to chop it up and I just use the stuff out of the jar. Of course, I never actually said I was using fresh garlic, so while my statements are technically true, at least in the Clintonian definition, I did purposefully mislead you.

It’s not that I defend this practice. Freshly chopped garlic is a million times more flavorful than the dry stuff, and anyone too lazy to chop garlic makes Rachael Ray look like Jacques Pepin. But sometimes (OK, often) I am in fact, just that lazy. I know it’s wrong, but I just can’t help myself.

So I’m wondering….how many of you out there share this nasty habit? Do all you garlic lovers really chop it fresh every night, or do you reach for the spice rack from time to time? And what other dirty cheating secrets have you been hiding? Be honest, this is a safe space.

Photo: raulseiitiegami

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  • gansie June 19, 2008  

    no! you should be ashamed!

    as for me, i only use garlic powder when i’m making a dry rub, which is perfectly acceptable. and i use garlic salt on pizza and sometimes when re-heating leftovers.

  • Lori June 19, 2008  

    Shame on you…. nah just kidding. I use it about half the time. Sometimes I use both in the same recipe. We go through granulated garlic like crazy.

  • brian June 19, 2008  

    i use garlique:

  • rooms June 19, 2008  

    I’ve never really thought of it as cheating. Garlic powder is different to me than garlic. There are some recipes I use one for, and some another, but I don’t really consider them interchangeable. I almost always use powder for things I’m grilling, or in dressing or dips that I don’t cook and don’t want to make too zingy. I use fresh for stir fry, beans and rice, soups, etc. I say no shame. Should we vote on this?
    HOWEVER; that diced up stuff in the jar, or the paste, or the already peeled cloves? Cheat! Cheat! Cheat!

  • Senorita Mandita June 19, 2008  

    Cheat away! I’m the same way garlic powder is great for that little something extra you want to add to a dish. I must confess that I’ll even use the pre-chopped or minced garlic from the jar too. Whew…it felt good to let that out! Please don’t let my Chef instructors know, they’ll probably kick me out of culinary school. (j/k) :o)

  • Yvo June 19, 2008  

    No, I never use the jarred stuff except when I’m at the BF’s and that’s all he has (as a person of Italian descent, I think he should be ashamed of himself, but since he doesn’t cook, it’s kind of forgiven, as actual garlic cloves would just grow and then die in his fridge). Garlic powder.. not sure I have any at the current mo’, but I agree, I don’t see them as interchangeable. I’d use it for garlic bread, or some stuff, but … for the most part, it’s not either/or for me, it’s “this needs garlic powder” and “this needs garlic”. *shrug*

  • BS Mom June 20, 2008  

    I’m shocked, shocked. I’m with Gansie – only for a dry rub. BS didn’t get this from his mother. Then again, he has a father who has been known to use the jarred garlic which is absolutely horrible.

  • miked. June 20, 2008  

    ya know bs, the most upsetting thing is the lying/willful disregard for the truth. if you say you use powder you can’t say you used garlic. i use fresh almost always. My favorite use for g-powder or g-salt is on a fried egg (if it’s an omelet, though, it’s gotta be fresh).

    also, i have a nice garlic press that’s good for the lazy garlic lover…

  • MissGinsu June 20, 2008  

    I’m with the folks above. Powdered garlic is for spice rubs, apocalypse kits and deep-woods hiking trips.

    I feel like it’s even easier than a garlic press to just smash cloves with the side of a knife and chop up the bits. You don’t even have to skin them. Smashing pops the skins right off…

  • Farina June 20, 2008  

    I tried cheating before buy buying the ‘processed’ garlic in a jar. they are horrible so i trashed it. im still lazy so i bought the next best thing, peeled and freezer packed so i always have a fresh garlic when i need them. having mortar and pestle helped too. 😉

  • DAD GANSIE June 22, 2008  

    humm…after reading the comments and pondering my cooking…i guess powder has its place; rubs,bread…sometimes both when i’m doctoring ragu tom gravy.
    i always use to use fresh cloves but they never lasted long at my produce store they sell them vacuum paced tiny bags…there are really equal…putting a little evvo in foil on the grill..their great,ask sag….and they last …hopefully you @ es won’t think the worst of me

    also, the last time i used real pumpkin gansie was knee high to a grasshopper about 3-4 yrs old…she was a fun cook back then too.

  • vio June 23, 2008  

    If this was a ploy to get me to write my first comment, it has worked. Shame on you BS, garlic powder is only good on buttered toast. Even with rubs I recommend mincing garlic in a mini cuisinart, it adds so much more flavor…

  • Coonass cook July 11, 2008  

    Garlic burns and becomes bitter in rubs my friend the only other recipe in which I use pwder is my homemade bbq sauce although I think Im going to be switching to the fresh also.

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  • Sharron Brown May 16, 2009  

    I need some help! I have a recipe for Buffalo Wings that my Better Half just loves… problem is, it calls for 1 TBSP garlic powder. I replace with an equal amount of granulated garlic. We cook using a wood cookstove. I think the qarlic has a touch of “burnt garlic” flavor. Am I using too much granulated garlic compared to what the flavor would be if I used garlic powder instead? I can’t find a comparison chart for this question. Would appreciate any help.

  • Maids May 17, 2009  

    @Sharron Brown, 1 clove = 1/8 teaspoon garlic powder = 1/4 teaspoon granulated garlic. So if a recipe calls for a tablespoon of garlic powder, you should actually use 2 tablespoons of granulated garlic. The burnt garlic flavor might just be the result of using the wood-burning stove.

  • lol May 31, 2014  

    I like to wank off baguettes, as long as their crusty, and buttered with sliced camembert x

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