Fresh garlic adds flavor when you're out of garlic salt.
Fresh garlic has a more intense and pungent flavor than garlic salt. Garlic salt --which consists of dehydrated garlic powder and a lot of salt -- is a convenience. There's no fussing with getting that papery skin off the clove, mincing, cleaning the chopping board or trying to get the garlic smell off your hands. However, if you have a recipe that requires garlic salt and you're out of both garlic salt and powder, go ahead an substitute fresh garlic.
Instructions
Recipes That Aren't Cooked.
1. Peel one clove of garlic for every 1/2 tsp. of garlic salt the recipe calls for. Put in a microwave safe dish with about 1/2 tsp. of water. Microwave on medium until the garlic is soft, probably no more than 60 seconds or so. Microwaving takes the raw taste away.
2. Smash the garlic against a cutting board with the back of a spoon. Increase the salt in the recipe by 3/8 tsp. of salt for every 1/2 tsp of garlic salt the recipe calls for. Work the salt into the smashed garlic to form a paste.
3. Add the garlic salt paste to the recipe.
Cooked Recipes
4. Peel the garlic. Mince one clove of garlic for every 1/2 tsp. of garlic salt called for in the recipe.
5. Increase the salt in the recipe by 3/8 tsp. of salt for every 1/2 tsp of garlic salt the recipe calls for.
6. Add the fresh garlic and salt to the ingredients before you cook the recipe.
Tags: garlic salt, salt recipe, every garlic, every garlic salt, garlic salt, garlic salt recipe