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Flamecycle said:
If you cook i suggest you add garlic powder at the very end just before bottling to avoid bitter flavors.
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Hmm I would suggest it earlier so it incorporates better, I've never had it turn bitter in a sauce, but I have had it "evident" in sauce when adding too late, as in, it can be grainy and the flavor has not incorporated with the rest of the sauce.
 
The Hot Pepper said:
Hmm I would suggest it earlier so it incorporates better, I've never had it turn bitter in a sauce, but I have had it "evident" in sauce when adding too late, as in, it can be grainy and the flavor has not incorporated with the rest of the sauce.
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So weird. I dont know how this doesnt seem to be a problem for most people, but its very repeatable in my kitchen both in my hot sauce and when making nm style red chile sauce which i do pretty often - adding garlic powder while sauce is cooking my sauce seems to get a bitter note. Holding off till the very end, preferably with the heat off, alleviates it. But i know none of the new mexican abuelitas are doing this for their red chile sauces. And i see garlic powder in all kinds of hot sauce recipes and nobody mentions this problem in those either. So i just dont know whats up. But i know im not alone, I've seen other threads on thp discussing and concluding the same as me regarding garlic powder

Someday I'll actually get scienticic and see if i can figure out whats happening for those of us plagued by this.
 
Next time I use it I'm going to soak it overnight in a liquid that I plan to use for the sauce so I can add it later into the recipe but it has incorporated with the liquid. Maybe that is a trick you can try for me. See if it works!

PS. I don't use garlic powder a lot, if I do it's usually BBQ sauce where it seems to work better than fresh garlic, I'm sure you have more experience with it than me with sauce.
 
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