sf wrote:
> On 20 Oct 2006 06:19:12 -0700, "Sheldon" > wrote:
>
> >
> >Chatty Cathy wrote:
> >> http://www.recfoodcooking.com/
> >>
> >> Vote now!
> >
> >Actually the question should read dry garlic as opposed to jarred...
> >hardly anyone has ever tasted fresh garlic... those heads of garlic are
> >dried, just like bagged onions are classified by the USDA as "Dry"
> >onions.
> >
> >Sheldon Nitpic
>
> picky picky picky! I also would have liked to know how many use
> granulated garlic. I'd like to see a garlic survey that lists the
> types available and we just check off all that apply to us. For
> instance, I use the whole "drie" heads (I also buy the bags of peeled
> garlic from the green grocer when I plan to use a lot soon) and
> granulated, but not jarred or garlic juice. Is there something I've
> missed?

Dehydrated garlic is available in forms other than granulated;
powdered, minced.

>From Penzeys:
Garlic
Garlic is probably the most heavily used seasoning in the world. All of
the world's great cuisines, from Chinese, to Italian, to French, make
abundant use of this pungent flavoring. The world's finest garlic is
American, grown and harvested in central California. One pound of
dehydrated garlic is made from 9 pounds of fresh garlic bulbs.
Granulated garlic powder is the most popular type of garlic, since it
is easy to sprinkle on meats, vegetables and bread, and measures easily
for recipes.

To rehydrate: Use ½ tsp. in 1 tsp. water to equal 2 fresh cloves. It
is important to rehydrate garlic for a few minutes before adding it to
tart foods like tomatoes, or to sauces that contain vinegar or lemon
juice (the acidic nature of these foods will stop the garlic flavor
from developing to its full strength). When adding dry, use ¼ tsp. for
each garlic clove needed. Sprinkle on poultry, steak, chops or fish,
use about ½ tsp. per lb. with salt and pepper to taste.

It's important to rehydrate all herbs before using... rehydrated herbs
are actually better than "fresh", unless you can verify they were
harvested like an hour ago... stupidmarket "fresh" herbs are old.

Bulb garlic from the stupidmarket is actually old, probably 2-3 months
out of the ground... tastes nothing like fresh picked... so yoose
imbeciles, and yoose know who you are, who pooh-pooh dehy garlic don't
have a clue.

Sheldon