The cons of garlic powder are that the garlic powder doesn't taste exactly like fresh garlic and can make the dish or food less desirable.
Garlic powder doesn't provide the same flavor profile as fresh garlic which is why Chefs don't use it in their dishes and instead they use fresh garlic.
Garlic powder just like fresh garlic can cause upset stomach, heartburn, bad breath, bleeding and allergic reactions in some people.
If you want the best dish or food it's best to use fresh garlic for the best taste but garlic powder can be used if you don't have fresh garlic.
The reason why Chefs don't use garlic powder is because garlic powder doesn't taste as good as fresh garlic.
Chefs want to make the best dish and garlic powder lowers the quality and taste of the dish they're making.
Fresh garlic instead of garlic powder provides the food with a richer and more complex flavor and results in a higher quality dish.
Garlic powder is less desirable and is associated with convenience cooking instead of fine dining.
Garlic powder doesn't have the exact same effect as regular garlic as they are not the same in terms of flavor intensity or nutritional content.
Garlic powder is a concentrated form of garlic which has a stronger and more intense flavor than regular garlic.
Fresh regular garlic gives the dish a more nuanced flavor profile along with a sharper and more pungent bite which can be mellowed through cooking.
And garlic powder gives the dish a potent and more concentrated garlic flavor.
To make garlic powder taste better you should rehydrate the garlic powder before you use it.
Hydrating the garlic powder wakes up the flavor producing enzymes in the garlic powder which go dormant during the dehydrating of the garlic powder.
Add a small amount of water to the garlic powder and just enough to create a paste like consistency.
Then allow it to sit for a few minutes so that the water can penetrate the garlic powder and activate the enzymes.
The purpose of garlic powder is to add a concentrated garlic flavor to dishes and be a replacement for fresh garlic.
Garlic powder is a dried and powdered form of garlic and offers for a quick and easy way of incorporating the garlic's distinct flavor into several different dishes.
Garlic powder enhances flavor and adds a pungent, aromatic and savory flavor to a wide range of foods including savory dishes such as vegetables and meats and for sauces and baked goods.
You can also add garlic powder to salads or salad dressings.
When you heat up garlic powder the enzymes in the garlic powder are deactivated and reduces it's flavor and aroma and results in a less potent and sometimes bitter taste.
While heating the garlic powder up does not burn the flavor compounds, the flavor compounds in the garlic powder will become altered and so you might not get the full garlic flavor you're aiming for with the garlic powder.
The best substitute for fresh garlic is frozen garlic cubes.
Frozen garlic cubes are the best substitute for fresh garlic because they are made from fresh garlic which is processed and then flash frozen quickly to preserve the bright and vibrant flavor.
Granulated garlic or garlic powder can also be used as a substitute for fresh garlic although it doesn't taste as good as fresh garlic or frozen garlic cubes.
When substituting granulated garlic for fresh garlic use 1/4 of a teaspoon of the granulated garlic in place of each garlic clove.
For garlic powder use 1/8 teaspoon of garlic powder in place of each garlic clove.
Not all garlic powder brands are the exact same.
While all garlic powder is made with real garlic cloves that have been dehydrated and ground into powder they are not all the same.
Different brands of garlic powders have different variations in ingredients, texture, flavor profile and quality.
Some brands of garlic powder use higher quality garlic, organic garlic or even specific varieties of garlic which can impact how the flavor turns out and also impact the nutritional profile.
Different brands of garlic powder also can be processed differently and the way the garlic is dried, ground and process can also affect the final flavor, color and texture of the garlic powder.
And some brands of garlic powder also add anti caking agents, fillers or other ingredients to the garlic powder which can also affect how the garlic powder taste and the quality.
Garlic powder can also range from a coarser, granulated texture to a fine powder which can also impact how the garlic powder is used in cooking.
Some garlic powder brands may also have a more pungent and stronger flavor and other brands of garlic powder may be milder or have a slightly different taste as a result of the garlic variety or the method of processing the garlic powder.
The color of the garlic powder in different brands can also vary from deep grayish-purple to pale white depending on the variety of garlic and method of processing.
And some brands of garlic powder also dissolve better in oils or liquids than other brands which is important in some cooking applications and recipes.