9 replies to this topic

[Shel_B]

I came across a recipe for baba ganoush that I'd like to try.  It calls for 1 tsp of onion powder.  I'd like to use real onions, probably sauteed or even caramelized.  How much onion might be a good starting point to make the onion powder / onion substitution?  Thanks!

 

... Shel

[rotuts]

onion powder is one strange duck.  it might have a lot of salt in it or not, and might be as old and dusty as the Sahara D.

 

but Id say a small onion would do it.  size of an average orange or less.

[rotuts]

BTW  i use Penzy's Onion granules  both toasted and not  

 

http://www.penzeys.c...nionpowder.html

 

although it says onion powder  they are fine granules not dust.

 

same with their garlic

 

http://www.penzeys.c...zeysgarlic.html

 

I use these when i dont have a fresh onion or dont want an onion carcass in what im making.  and for Rubs!

[Shel_B]

onion powder is one strange duck.  it might have a lot of salt in it or not, and might be as old and dusty as the Sahara D.

 

but Id say a small onion would do it.  size of an average orange or less.

 

Great!  That's a good starting point, and I can adjust from there.  Thanks!

 

.... Shel

[nickrey]

1/3 cup onion for 1 tsp dried, which is basically the same amount as rotuts suggested. But you add a lot more liquid to the mix if you use non-dehydrated onions.

[merstar]

BTW  i use Penzy's Onion granules  both toasted and not  

 

http://www.penzeys.c...nionpowder.html

 

although it says onion powder  they are fine granules not dust.

 

same with their garlic

 

http://www.penzeys.c...zeysgarlic.html

 

I use these when i dont have a fresh onion or dont want an onion carcass in what im making.  and for Rubs!

 

I love Penzey's Toasted Onion powder and their garlic powder!

[dicksondm]

I don't know if there is an analog here, but I learned from Alton Brown, of the Food Network program "Good Eats," that reconstituting dehydrated garlic (adding water) returned it to its original (fresh) state.  I have used the suggestion for quite a long time now.  I'm not sure it is good as fresh, but it is at least real close - smells like garlic!

 

So, maybe you would want to try "reconstituting" the onion powder before adding it to your recipe.

 

 

[Shel_B]

1/3 cup onion for 1 tsp dried, which is basically the same amount as rotuts suggested. But you add a lot more liquid to the mix if you use non-dehydrated onions.

 

Good point about the liquid.  I was planning to cook the onions down a bit and driving off some moisture.

[Baselerd]

If you're worried about the water content you can always dehydrate and grind (in a spice mill / coffee grinder) the cooked  (or raw) onions to make your own powder. 

[Shel_B]

If you're worried about the water content you can always dehydrate and grind (in a spice mill / coffee grinder) the cooked  (or raw) onions to make your own powder. 

 

I don't want powder ...  I'm not "worried" about water content, just aware of it and would, if I could, minimize it.  But I want to use fresh onions rather than powder in several dishes.

Edited by Shel_B, 25 February 2013 - 07:04 PM.