Cilarnen wrote:
Like, why would you need to preserve garlic?
Let me answer your question with another question - why would you preserve Cucumbers, Cabbage, Daikon or any other thing? Vinegar just makes shit taste better.
Seriously though. Garlic can go bad if you just leave it laying around too long. It doesn't have any preservatives.
To make garlic into a powder, you have to dry it out first, either by roasting it for a while in 150F oven or by using a food dehydrator. This makes the garlic far more processed, and lessens it's impact. (A meatloaf tastes loads better with fresh or pickled garlic, as opposed to garlic powder.)
Yes, I cook. Come at me, bruh.