Garlic may be one of the most used spices globally, with just about any kind of dish calling for garlic or garlic powder. Garlic has been used as a food source for over 7,000 years. Native to central Asia, it was long favored by the Ancient Egyptians and has become a staple in Mediterranean cuisines.
Kosher Salt: Cooks and bakers should always check the granular size of the salt they use. Regular table salt is very fine, so when transitioning to a natural sea salt, kosher salt or Himalayan salt, one will find a much more consistent and uniform granulation. A chef or baker will find they will use less and have much more flavor consistency with steady use. Also, with natural salts, the more consistent and larger granules when applied to food just before serving, will produce a better experience and flavor.
Check out some uses for kosher salt and garlic powder below!
SALT CURED EGG YOLK
A blended mixture of kosher salt and sugar nests around raw egg yolks. After placed in the fridge for serveral days the salt draws the moisture out. The hardened yolk is shaved like cheese over foods such as pasta, veggies, salads, and soups!
Recipe & Photo by Splendid Table
GARLIC HERB POPCORN
After the kernels have been popped, add some olive oil and your favorite dried herb such as rosemary, thyme, or parsley. Mix and then add parmesan cheese and some dried garlic powder! It's a different take on butter loaded popcorn.
KOSHER SALT ON GRILLING FOODS
Using kosher salt instead of table salt is very important with grilling foods such as meat and salmon steaks. Because the crystals in regular table salt are so fine, it can make the food too salty. Additionally, table salt has added iodine (a flavor you want to do without) while kosher salt does not.
SPLIT PEA SOUP
Garlic powder is an important ingredient when you're making lower sodium dishes such as this split pea soup. The simmered ham bone also makes for such a flavorful broth-- it really is the best way to eat a bowl of peas.
