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If so what is the proper amount to put in? It calls for 2 tablespoons of garlic powder but I got garlic salt. Anyone?

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  • The proper amount is to put in as little as necessary to avoid salt overload in your food.
    – Cynthia
    Commented Oct 27, 2013 at 22:19

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Garlic salt is typically 3 parts salt to 1 part garlic powder. It's mostly salt.

That means if you use 3x the amount, you'll end up with roughly the same amount of garlic powder, but also a lot of salt.

Are you able to reduce salt elsewhere in the recipe? If not, I would just leave it out. Generally you can substitute garlic powder for garlic salt (just add salt) but not the other way around.

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  • I left the salt out of it and only used half the amount of the garlic salt. Guess we will see how it turns out.
    – Randy
    Commented Oct 27, 2013 at 17:52
  • Or use 1.25 times the amount of salt required as garlic salt to get some of the benefit of the garlic flavor. This will leave the original amount of salt. -- Note: started typing this before the above comment was entered.
    – SAJ14SAJ
    Commented Oct 27, 2013 at 17:52
  • If desperate, you could exploit the fact that salt is water soluble, while garlic powder is not. Put the desired amount of garlic salt on a paper towel (or filter paper), cup the paper, and pour some water through it to dissolve the salt. What's left will be wet garlic powder. Commented Oct 27, 2013 at 20:34
  • @WayfaringStranger Expensive wet salty garlic powder :-)
    – SAJ14SAJ
    Commented Oct 27, 2013 at 22:02
  • Certainly an interesting method, @WayfaringStranger, but I don't think I've ever been that desperate for garlic powder. :)
    – Aaronut
    Commented Oct 28, 2013 at 0:04

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