18 hours ago, liuzhou said:I confess myself baffled by onion powder. It seems that almost every American recipe uses it (slight exaggeration!) Same with garlic powder. I'm sure it is available in Europe, but have never seen it in the stores or seen anyone use it. If we want onions, we use onions. If we want garlic, we use garlic.
What is the explanation? Don't you have access to real onions and garlic?
Like others, I often use the powdered or granulated forms as components in a dry rub, especially for beef and pork.
