What's so funny?  There are certain applications where granulated garlic works much better than fresh garlic, sorry to say.  I always use it in meat rubs for example, fresh garlic just burns.

Thistledo wrote:

Hate any garlic that's been processed almost beyond recognition.  I can always taste if it's not fresh.  Fresh garlic wouldn't burn if you mixed it with a little oil first and maybe your heat's too high.  I crush my garlic which comes out as a fine mince and works perfectly well as a rub.  In fact you could also halve a clove and rub the meat with the cut side.

If it's for a steak or for getting a good sear then fresh garlic most certainly does burn, there's no way around that if you're want a good sear.

koukouvagia wrote:

What's so funny?

Granulated Garlic Powder !
To me granulated is like tiny nibs as in granulated sugar
And powder is another !
That's what made me laugh  it did not make sense to me before the obvious was stated .. If you don't have any you could use fresh garlic .

I only use fresh garlic but I can see Ashen's idea of having dried sliced garlic and grinding it at home  as a handy idea to go into things like dry rubs for meat.

Try Asian grocers for sliced, dehydrated garlic.  It has a more fresh flavor to me than powdered or granulated.