Garlic powder is made from finely ground, dehydrated garlic. Garlic powder can be used in any recipe that calls for dried or fresh garlic. The difference is that garlic powder has a more concentrated, intense flavor.
If you haven't used garlic powder before start small so you can see what amount works best for you. If you find the amount a recipe calls for to be too strong simply reduce it to taste.
Don't confuse garlic salt with garlic powder. Garlic powder is only pure garlic, no salt.
You can add garlic powder to rubs, marinades, salad dressings as well as soups and sauces. I love garlic powder and I use it in hamburgers, on pan fried meats such as pork chops. I almost always sprinkle it on my baked chicken as well as grilled steaks. It's a staple in my ground beef mixture for tacos.
I read once that Julia Child hated garlic powder.
There are some occasions where you simply can't beat fresh garlic cloves. But I find the convenience of garlic powder to be a compelling reason to keep it on hand.
If you don't have garlic powder you can substitute:
Equal amounts of minced garlic OR> Use one medium sized fresh garlic clove for every 1/8 teaspoon needed.
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We purchased garlic powder and granulated garlic then photographed them side by side. Take a look:
There is a negligible difference between the too. What we have noticed is that larger more "commercially packed" version is always called granulated garlic while the typical consumer product is called garlic powder.