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Onion and Garlic Powder |
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MarkR 
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Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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 Topic: Onion and Garlic PowderPosted: 15 September 2013 at 09:24 |
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Good tip back Brook!
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Mark R
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4891 |
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Posted: 15 September 2013 at 07:31 |
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Good tip, Mark.
But what you can do is dry the onions and garlic in bulk (whatever that means, for you), then grind them as you need the powder. |
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MarkR
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Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Posted: 15 September 2013 at 06:27 |
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Celery powder made the same way is awesome(stalks only).
Anne I wouldn't make too much at one time, it is going to clump up pretty quickly. |
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Mark R
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Addtotaste
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Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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Posted: 15 September 2013 at 05:38 |
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Brilliant!
Garlic and onion powder without added msg and corn starch is almost impossible to find her
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Check out some more recipes and reviews - www.addtotaste.co.za
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africanmeat
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Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Posted: 15 September 2013 at 04:48 |
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great one
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Ahron
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4891 |
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Posted: 14 September 2013 at 19:42 |
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I'm glad it worked out for you, Anne. Garlic should work the same way.
In fact, anything you want to dehydrate can be done that way. Just, as I said on the other thread, keep the temp below 165F. You will find, however, that really wet things---like tomatoes---work best on a rack. Otherwise you'll have to turn them during the drying process. |
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9301 |
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Posted: 14 September 2013 at 19:38 |
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I like! Good job, Anne ~
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Effigy
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Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Posted: 14 September 2013 at 19:36 |
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Thanks to Brook's suggestion - I experimented overnight with a single onion just to see if drying slices in the oven could work. I sliced the onion as thinly as I could. I arranged the slices on a non-stick biscuit tray in a single layer and set the oven to 65°C /150°F. I watched over them carefully for the first three hours and, satisfied that things were safe, went to bed.
This was in the oven this morning, (I pushed it into a heap for the photo)  I put the flakes into a spice mill and processed until all the flakes were dust.  I put it through a sieve and jarred it in an old spice jar, this is how much onion powder you get from 1 medium brown onion.  The result is a surprisingly pleasant condiment. I shall now prepare to make a larger quantity to make the process worthwhile. A full set of pictures will accompany when I get organised.
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Resident Peasant
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