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Onion and garlic powder

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Thread replies: 18
Thread images: 1

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onion-powder.jpg
85KB, 373x253px
Hey /ck/!

When I look up recipes on American websites they often use onion or garlic powder but they're not sold in my country.

What can I use instead? How do you make a onion or garlic powder substitute from fresh ingredients?
>>
Seeing as how they're for taste, why not just mince garlic/onion
>>
What is Transylvania like?
>>
>>7062521
Wouldn't that taste differently?
>>
>>7062533
I suppose since the powder can cover more of the dish than the mince can
>I live in the states so I got container of both in my pantry
>>
>>7062525
it gets a lot more live-ly after dark
>>
>>7062487
this must be a troll,right?
either way, it's like 5am in here and i can't sleep so i'm taking the bait, use garlic/onion instead ofcourse
>>
Sawdust, b8t.
>>
I wouls try and avoid powders. Using fresh ingredients is usually better.
>>
>>7062533
Other than a rub for barbecued meat or for topping bagels fresh works just as well if not better than the dried stuff.

Try finding dehydrated onion or garlic. The powder is just that ground fine.
>>
>>7062591
This is not true. Dry ingredients have huge purpose over fresh.
>>
>>7063891
Which is?
>>
is a computer program posting these questions? Just go out and buy some powder, idiot.
>>
>>7063914
Fried chicken dusting for one.
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>>7063988
Or meat rubs for BBQ, when I use freshly ground onions it always burns
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>>7062487
bump
>>
>>7063914
Onions is a good example. Onions taste a lot different in powder form. Just like Paprika, and a few other things used as spice.
That said, you should be aware that Onions can be used in different ways, and one of them is to do fine chopping to use them raw.

For Garlic i agree. Minced garlic is better than powder.
>>
You simply cannot cook authentic American cuisine without onion and garlic powder.

Fresh onions and garlic are no substitute.
Thread posts: 18
Thread images: 1


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