@trinsec I use fresh garlic too, but for certain things like pomme puree ("mashed taters" where I'm from) I prefer the granulated version because it's not as astringent, but preserves most of its savory notes.
There's also black garlic and roasted garlic, both excellent additions to make a compound butter with other herbs and such
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@trinsec I use fresh garlic too, but for certain things like pomme puree ("mashed taters" where I'm from) I prefer the granulated version because it's not as astringent, but preserves most of its savory notes.
There's also black garlic and roasted garlic, both excellent additions to make a compound butter with other herbs and such