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

  • The proper amount is to put in as little as necessary to avoid salt overload in your food. – Cynthia Avishegnath Oct 27 '13 at 22:19

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.

  • 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 Oct 27 '13 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 Oct 27 '13 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. – Wayfaring Stranger Oct 27 '13 at 20:34
  • @WayfaringStranger Expensive wet salty garlic powder :-) – SAJ14SAJ Oct 27 '13 at 22:02
  • Certainly an interesting method, @WayfaringStranger, but I don't think I've ever been that desperate for garlic powder. :) – Aaronut Oct 28 '13 at 0:04

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