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Shel_B

Onion Powder Substitution

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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

"... ya can't please everyone, so ya got to please yourself "

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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.

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

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysonionpowder.html

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

same with their garlic

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgarlic.html

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

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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

"... ya can't please everyone, so ya got to please yourself "

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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.


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

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

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysonionpowder.html

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

same with their garlic

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgarlic.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!


There's nothing better than a good friend, except a good friend with CHOCOLATE.

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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.

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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

"... ya can't please everyone, so ya got to please yourself "

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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.

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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.


 ... Shel

"... ya can't please everyone, so ya got to please yourself "

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