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Onion Powder Substitution


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9 replies to this topic

#1 Shel_B

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Posted 22 February 2013 - 09:52 AM

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


.... Shel


#2 rotuts

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Posted 22 February 2013 - 10:47 AM

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.



#3 rotuts

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Posted 22 February 2013 - 10:56 AM

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!



#4 Shel_B

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Posted 22 February 2013 - 04:23 PM

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


.... Shel


#5 nickrey

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Posted 22 February 2013 - 08:29 PM

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.


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#6 merstar

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Posted 22 February 2013 - 09:01 PM

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!


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#7 dicksondm

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Posted 23 February 2013 - 03:23 PM

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.

 

 



#8 Shel_B

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Posted 25 February 2013 - 03:33 PM

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.


.... Shel


#9 Baselerd

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Posted 25 February 2013 - 03:36 PM

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. 



#10 Shel_B

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Posted 25 February 2013 - 07:03 PM

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.

.... Shel