It is so convenient to pull powdered onion or garlic off the shelf to add to soups and sauces but the quality of the powder is not always what you would hope. For improved quality and potentially as a cost-savings, you should consider making your own.
I realize this is one of those tasks in the category of “there is no way anyone has time for that.” Indeed, that may generally be true. However, if you landed a flat of onions or garlic that you had to use, if you had a bumper crop of either in your garden, drying and powdering it may be a great decision in your circumstances. It is a handy way to preserve both garlic and onion because it is so easily used in recipes.
I can attest as well that the flavor is far better in the homemade version.
If you are processing large quantities, you will want to use a device to slice your onions or chop your garlic. Attachments on a food processor work well for this.
Here are the basics on making your own garlic and onion powder.
Peel the onion and garlic as you normally would.
Thin-slice your onions and garlic.
Using a food dehydrator, place the slices or dices in a single layer on the food dehydrator sheets.
Dehydrate overnight and check for doneness. They will be done when they are completely crispy.
When done, grind into a fine powder in a blender or food processor.
Store in a container with a tight-fitting lid, best in a cool, dark, and dry area.
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