Looking for a new garlic salt

[TNRifleman]

Hey guys, I need some recommendations on a new garlic salt. The absolute musts is that it contain no MSG, no anti-caking agents or any other preservatives/artificial crap.

Organic would be helpful but assuming it meets the other criteria above, what are some of the best you have used.

Thanks in advance.

 

[griz01]

3 tablespoons of salt
1 tablespoon of garlic powder
mix well; I use a mortar & pestle

I don't waste money on commercial stuff as it always seems to have additives

 

[TNRifleman]

3 tablespoons of salt
1 tablespoon of garlic powder
mix well; I use a mortar & pestle

I don't waste money on commercial stuff as it always seems to have additives

Thanks. I was wondering what the ratio was if I just decided to make it with garlic powder and sea salt

 

[griz01]

No problem, I haven't purchased garlic salt in probably over 40 years! This is the ratio of the commercial stuff. Over time I have fine tuned it to my taste, for me that is less salt more garlic! but that is the real beauty of mixing your own! You are able to make the mix suit your taste! :tu:

 

[TNRifleman]

No problem, I haven't purchased garlic salt in probably over 40 years! This is the ratio of the commercial stuff. Over time I have fine tuned it to my taste, for me that is less salt more garlic! but that is the real beauty of mixing your own! You are able to make the mix suit your taste! :tu:

I would definitely be on the less salt, more garlic side. I have never tasted anything and said "Man, that just has too much garlic"

 

[Pennywise67]

add a little parsley flakes to that mix.

 

[DaveB]

Yeah, 3 to 1 is too much salt so time for lots of small batches of something you like as you experiment.

My daughter is using about 6 different herbs as a salt substitute, I told her there really isn't a substitute, just an alternative but she is very stubborn on this point. We are eating a LOT of Broiled chicken. None of it is bad except we have all noticed pepper goes a long way. She took fresh bay leaves and chopped them into dust almost and that was a surprise.

Post up your progress.

 

[TAFKAP]

Hey guys, I need some recommendations on a new garlic salt. The absolute musts is that it contain no MSG, no anti-caking agents or any other preservatives/artificial crap.

Organic would be helpful but assuming it meets the other criteria above, what are some of the best you have used.

Thanks in advance.

Step 1 is always to go to www.penzeys.com

Step 2 might take you to this link for roasted garlic https://www.penzeys.com/online-catalog/ ... -1690/pd-s

Step 3 would order that, then mix it with salt for flavor when you receive it.

Step 4 will be to pulverize the mixture however you see fit.

Step 1a might be to purchase Penzey's brand garlic salt. Their stuff is incredibly good.

 

[TAFKAP]

Anther option would be to use garlic powder and salt separately. I don't like salted seasonings, because I like controlling my own salt content.

 

[griz01]

Yeah, 3 to 1 is too much salt so time for lots of small batches of something you like as you experiment.

I tend to agree, we eat to much salt anyway!

 

[TNRifleman]

Hey guys, I need some recommendations on a new garlic salt. The absolute musts is that it contain no MSG, no anti-caking agents or any other preservatives/artificial crap.

Organic would be helpful but assuming it meets the other criteria above, what are some of the best you have used.

Thanks in advance.

Step 1 is always to go to http://www.penzeys.com

Step 2 might take you to this link for roasted garlic https://www.penzeys.com/online-catalog/ ... -1690/pd-s

Step 3 would order that, then mix it with salt for flavor when you receive it.

Step 4 will be to pulverize the mixture however you see fit.

Step 1a might be to purchase Penzey's brand garlic salt. Their stuff is incredibly good.

Thanks. I hate that Penzey's closed in Memphis. Any idea if they plan on reopening somewhere else in the city?

 

[TAFKAP]

Yes. The last I heard anything (late May~ish???) was that they've secured a lease in the Laurelwood shopping center (Poplar & Perkins, across from Oak Court) and would have renovations completed in time to open sometime around August. So here we are in August, and I'm anticipating a grand re-opening anytime now.

 

[TAFKAP]

I found the email......mid-May. No updates since.

We now have our signed lease for our new store in the Laurelwood Place Shopping Center, 418 Perkins Extended, Memphis TN 38117. We are excited for our new Memphis home. We believe it to be a location a little easier for a wider group of customers to get to. It's also larger, 2,800 square feet as compared to the old spot's 1,700. The extra room will allow us to do some more fun displays.
So many things about getting the new location remodeled and opened are beyond our control, but at this point, with luck, we are thinking end of August. We'll let you know. Hope to see you there.
And here's a great story highlighting the volunteer mindset found in so many Memphis cooks. This really is a community where Penzeys is very much at home.
Thanks,
Bill
[email protected]

 

[TAFKAP]

Yeah, 3 to 1 is too much salt so time for lots of small batches of something you like as you experiment.

I tend to agree, we eat to much salt anyway!

Not necessarily true. We eat too much SODIUM as a result of a diet heavily reliant on processed foods. The sodium sources aren't necessarily from NaCl (table salt) in our cooking, but hidden preservatives and flavor ingredients of prepackaged foods.

It's nearly impossible for the average cook to add a damaging level of salt to their cooking or plated foods.....the "too much" threshold would just taste horrible.

 

[TNRifleman]

I found the email......mid-May. No updates since.

We now have our signed lease for our new store in the Laurelwood Place Shopping Center, 418 Perkins Extended, Memphis TN 38117. We are excited for our new Memphis home. We believe it to be a location a little easier for a wider group of customers to get to. It's also larger, 2,800 square feet as compared to the old spot's 1,700. The extra room will allow us to do some more fun displays.
So many things about getting the new location remodeled and opened are beyond our control, but at this point, with luck, we are thinking end of August. We'll let you know. Hope to see you there.
And here's a great story highlighting the volunteer mindset found in so many Memphis cooks. This really is a community where Penzeys is very much at home.
Thanks,
Bill
[email protected]

Looks like I better get used to navigating their website. That's 30 minutes from home for me and I never make it down that way. Maybe I will be down there for some reason and stop in to stock up. Maybe hit there and Airbus at the same time.

 

[TAFKAP]

Airbus in Memphis???

 

[TNRifleman]

Airbus in Memphis???

That was supposed to be Orvis

 

[moondawg]

Anther option would be to use garlic powder and salt separately. I don't like salted seasonings, because I like controlling my own salt content.

That's what I do. I season with the garlic powder first, then add a little bit of salt.

Same with chili seasoning and cajun seasoning. I prefer to add the spices individually and add the salt in it.

 

[BamaProud]

Don't the commercial garlic powders have anti-caking agents and preservatives in them?

Why not just dehydrate your own garlic and pulverize your own garlic?

 

[DaveB]

I tried this and it didn't work at all. I peeled and chopped the garlic placed it on a flat piece of glass on the top tray, and turned my dehydrator on. It did not dry out. How long do you think this has to run? how small the chop?

 

[BamaProud]

I don't really know...It was just an idea. The glass may not have allowed enough airflow. Maybe rough chop a bunch of it it(or half the cloves) and wrap it in cheesecloth before dehydrating. I dehydrate a lot of peppers to make spices and they take 8+ hrs sometimes.

 

[DaveB]

Ok I will try that. I have a good grate and good chopper. will do one clove each and taste the results.

I will wager there is some magic # of minutes to dehydrate them. Ambient humidty and all that stuff. But the commercial garlic is only better than nothing by a small margin.

Gonna try this again.

BTW, Wife is taking pictures to prove my insanity.

 

[BamaProud]

I take pictures of my dehydrating endeavors too. Just finished some Tabasco peppers.
The little suckers kept falling through the holes in the trays.