After a long standing feud with garlic powder, I’ve begun to make peace with it. After purchasing excellent locally grown and dehydrated garlic at my farmers market, I decided to dial back my prejudice.
I missed how garlic powder doesn’t burn as readily as fresh garlic when used in a dredge for deep frying chicken or for blackened catfish. But I can’t find a reason for this. In fact, the opposite is intuive to me. I.e., I would think dried garlic would burn faster, since it doesn’t have moisture. Does anyone know the reason behind this?