Garlic powder is the dry garlic that comes with a milder flavor and smell than regular garlic. When trying to substitute garlic cloves with garlic powder, you may have to consider adding more than a pinch into your food. You can make garlic powder by placing 1/8” thinly sliced garlic into the dehydrator racks, and when they are thoroughly dried, place them inside the food processor or blender and blend until a fine powder is achieved.
So How Much Garlic Powder Equals One Clove
Approximately 1/8 teaspoon of garlic powder makes one garlic clove.
Measuring The Equivalent Of Garlic Cloves
Approximately 1/8 teaspoon of garlic powder is equivalent to a clove of garlic. For the garlic flakes, which is dehydrated minced garlic, you can use ½ a teaspoon of garlic flakes in place of a clove. For granulated garlic, ¼ teaspoon of granulated garlic should be equivalent to 1 clove of garlic.
You should also know how much garlic clove is present in a particular recipe. The number of cloves within ahead will also depend mainly on the size and variety of the garlic involved. Keep in mind that the typical garlic you will find in most local grocery stores typically contains between 10 and `12 cloves. When they are minced, a small clove of garlic should yield about ½ teaspoon, while one large clove should be equivalent to about 1 ½ teaspoon.
Can You Replace Garlic Cloves With Garlic Powder?
Keep in mind that granulated garlic will produce the flavor but not the texture. Similarly, garlic flakes that substitute ½ teaspoon of garlic flakes for each clove of garlic, or the garlic powder that can substitute 1/8 teaspoon of powder for every clove of garlic, can replace garlic cloves any recipe.
You may be wondering; how many teaspoons are three cloves of garlic? You should know that one medium-size clove of garlic will equal 1 or 1 ½ teaspoons of bottled minced garlic. For two cloves of garlic, you should be able to get an equivalent of 2-3 spoons of garlic. For frozen-dried minced garlic, you will get an equivalent of 1 to 1 ½ teaspoon.
Some Comparison Questions About Garlic
It is essential to understand the different versions of garlic to learn how to use the right quantities. The following are vital information you should know;
1. Is Garlic Powder Stronger than Fresh Garlic?
The high content of Vitamin C is one of the leading health benefits of garlic. When you compare garlic powder with fresh garlic, you should consider the loss of calories and significant nutrients in the garlic powder. Like all dried and processed foods, the organic powder can be less nutritious than the fresh cloves. For this reason, fresh garlic is far better, stronger, and healthier than garlic powder.
2. Should I Use Garlic Salt in Place of Garlic Powder?
Garlic salt is typically three parts salt and 1 part garlic powder. This is mostly salt, and it is easy to say that garlic salt can substitute for garlic powder. It also means that if you use three times the amount, you will end up using the same amount of garlic powder, but the salt will be too much in your recipe.
You should substitute garlic powder for garlic salt; you should rather add garlic salt instead of garlic powder.
Ways To Get Cloves Out Of Garlic
Getting cloves out of garlic is relatively easy, and you should be able to do it in different ways, which are;
1. Peeling by Knife
Get the garlic bulb and separate that clove. The clove is one small, wedge-shaped piece that comprises the head of garlic. Pull one of the clusters away from the rest with your fingertips, then cut the papery white skin away.
Cut the brown top of the garlic by slicing it away with your kitchen knife, or cut the clove in half to make it easier to remove the skin. Place the clove on the chipping board flat-side down, then place the flat side of the knife on the clove before pushing down firmly. You should hear a light crunch when cutting down, and now you can remove the blade to see the skin detached from the garlic clove. Gently peel away the skin and the waste with your hands.
2. Get Cloves Out of Garlic by Water
You must remove as many cloves as you need from the head of garlic. You should also remove any easily peeled skin before proceeding. Soak the cloves in cold water for about 5 minutes and ensure they are soaked well. Ensure the cloves are soaked in a minimum of one or two inches of water to loosen the skin. It would be best to use a metal whisk to beat the garlic and speed up the removal process.
The cloves should be placed in a watertight container while inside water. Shake the container to remove the skin. Remove them from water, and by now, the skin should be loosened and be easier to remove.
3. Peeling by the Microwave
The first step is to remove cloves from the head and don’t microwave the entire garlic head. Remove the cloves you want to use, and put them in the microwave for about 10 seconds. Heat the garlic on high heat, and you will see the skin billowing and loosening up while heating. Gently cut away the remaining loose skin by cutting the root-end off with a knife and allowing the skin to slide off easily.
4. Peel By Shaking
To peel by shaking, place the entire garlic head instead of a stainless-steel bowl, then remove any loose papery skin with your hand before you proceed further.
Cover this bowl with another identical stainless-steel bowl, and make sure the open sides of each bowl are placed together and this will form a larger sealed bowl. Hold the edges of the two bowls together and shake while allowing the garlic to clang around inside the bowl for about 2 minutes while you shake vigorously.
Open the bowls and then remove the waste. By now you should be left with the separate cloves that will still be covered in the skin. Gently remove the skins and the hard bottom chunk of the bulb before throwing them away. Reseal the bowl and keep shaking until all the skin has been removed. If all the skins don’t get removed, you may want to use a second skin removal option like soaking in water.
5. Peel by Mallet
To peel by mallet, separate the cloves by pulling the cloves you want to peel off the head, then place them on the cutting board. Spread the cloves evenly under a dry cloth, and this cloth will prevent the garlic from jumping off the table while you hit it.
Pounce the garlic clove twice with a mallet, and the shell will crack, thus making way for better peeling. This is quite similar to the use of knife blade. You may want to perform this operation on several pieces of garlic at once. Since you don’t want to smash the cloves, you should hit them lightly to remove the skin.
Remove the cloves from the outer shell by lifting the cloth and then using your hands to pull away the remaining skin. You may have to cut some of the ends off to remove the skin fully.
Using Your Garlic Powder- What You Should Know
Garlic powder works in just any recipe, whether it is fresh or in dried form. The difference between different forms is the intensity. You may want to add little at a time and have a taste as you sprinkle the powder on your salad dressings, marinades, rubs, sauces, or any other dish it goes with.
Garlic in any form comes with numerous health benefits, it has been found to improve cholesterol levels, and that may eventually lower heart disease risks. Garlic as a matter of fact, can lower the LDL bad cholesterol by about `15% when consumed regularly.
Dried minced garlic is another form in which people use garlic. Dry minced garlic will enhance the flavor of just any dish you add it. Stews, meat, and pastas will become more delicious with the addition of minced garlic. You may even reconstitute minced garlic in water and use it just like you would use chopped garlic.
It is possible to substitute garlic powder, especially if the substance is not available. You can add an equal number of minced garlic to your delicacies. When substituting, you should use one medium sized fresh minced garlic for every 1/8 teaspoon needed. You may also use another substitute with the appropriate sizes to ensure that the food doesn’t become too salty in the end. You may also substitute garlic with close substances like Onion if garlic is not available. Onions however don’t add salty flavor like garlic salt.