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Increasing the surface area of a substance increases its reaction rate. Proof by garlic.
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this post was submitted on 19 Dec 2025
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This is why it's smart to use a blend. People ask why I have both powedered and granualted garlic and it's because the size of the grain affects the taste and to get the best taste, it's a good idea to use all 3: Fresh garlic cut the way you want, powder and granulated. It's so much more robust than just using only 1.
It's also why powdered sugar is a better topping (like for strawberries) than granulated sugar.
I have to agree and think this is really underappreciated. People hypercorrected from "powdered garlic is a terrible substitute for fresh garlic" to "you should only ever use fresh garlic". They taste different and sometimes you will benefit from using powdered or granulated.
Agreed! They taste different and have different applications. Minced fresh garlic is not for a dry rub, and I'm not gonna confit garlic powder (or should I? Lolol)