h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

An alternative to garlic powder, which still doesn't involve crushing and chopping fresh cloves is 'spray-on garlic juice'. It's absolutely great, you just shake the bottle a bit, then pump down on the spray and cover your cooking with fresh(ish) garlic juice. It comes in a big bottle, is concentrated and lasts for ages - what every kitchen needs!

Sounds like a good substitute, Frankie.

I prefer the powder, though, because I like
working with dry stuff. To each his/her own.

My wife and I love garlic in a lot of recipes - stir fry, charro beans, chili - so we buy big bottles (32 oz.) of minced garlic, packed in water (or in oil). Its a little weaker than fresh, but we just use a little more. Very convenient.

The juice is good, esp. for marinades. . .and gravy. . .and sauce. . .

The minces are GREAT for rubbing onto meat before baking/grilling.

Still the powder gives flavor without adding texture or fluid, which makes it perfect for these potatoes, many soups, and "invisible" rubs.

Friar

ps. please try the recipe, it's lots of fun, esp. if you like mushrooms (beware the funny looks when you first serve it, as it comes out pretty dark)