Got Garlic?
In the midst of my Seder cooking, while preparing a farfel kugel, I reached for my newly-purchased Rokeach garlic powder. Open, shake, shake…achoo!
It seems there was some sort of labeling error, and the bottle contains not garlic powder but rather white pepper. I scooped up the greyish pile of powder (I’ll never figure out why I didn’t notice color before shaking) and adjusted the recipe on the fly. A second container (also Rokeach - I wasn’t the one doing the shopping - and also purchased from the Butcherie) had the same problem, so I must assume that at least one whole lot was affected. At this point I figure I’ll survive without for the next few days. But if you found some of your side dishes this year a little more peppery than usual: now you know why.
Why not use fresh garlic?
Because there are some dishes where garlic powder is preferred, either for the taste (deeper than raw chopped/crushed garlic, less sweet than sauteed/roasted garlic) or for the texture (basically dissolves into the food, rather than rermaining as distinct pieces) or both. Fresh garlic is staple of my kitchen, believe me, but it’s nnot always the ingredient I’m looking for.
I didn’t mean in general; I meant once you realized it was pepper. I rarely use garlic powder outside of a slice of pizza, but I understand its benefits.
I couldn’t find KforP Ginger, powder or slices. Anyone else have this problem?
B”H, this year we got a significant run of McCormick OU-P spices. No more inferior quality overpriced heimishe brands & Manischewitz garbage (Rokeach is now a Mani company), but real quality stuff. I always hated that I had to sacrifice quality on Pesach.
AbK - I looked in several Boston-area stores for KFP McCormick spices. Alas, it seems they are sent only to limited markets, and we are not so lucky as to be one of those.
DeisCane - I just left out the garlic. I was making up the recipe on the fly anyway.