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Storage: Store in a cool, dark cabinet for up to 6 months. Use airtight containers to preserve potency.
Serving: Use as a seasoning for meats, vegetables, soups, sauces, or spice blends. Homemade powders are more pungent, so start with less and adjust to taste.
Bonus Tip: Label the jars with the date you made the powder to track freshness.
Variations
Smoky Garlic Powder: Lightly roast garlic slices before drying for a deeper, smoky flavor.
Sweet Onion Powder: Use red onions or sweet varieties like Vidalia for a gentler taste.
Blended Powder: Mix garlic and onion powders together for an all-purpose seasoning base.
Add Herbs: Combine with dried herbs like thyme, rosemary, or oregano for custom seasoning blends.
FAQ
Q: Can I use pre-minced garlic or frozen onions to make powder?
A: Fresh whole cloves and bulbs are best. Pre-minced and frozen forms hold more moisture and additives, which can impact drying and shelf life.
Q: How can I tell when the garlic or onion slices are fully dried?
A: They should snap cleanly and feel crisp with no bend or softness.
Q: Can I dry them faster in a microwave?
A: Microwaves are not ideal for dehydrating as they heat unevenly and can cook instead of dry. Stick with low, slow methods for best results.
Q: Why is my powder clumping in the jar?
A: Moisture may have been present during storage. Add a few grains of uncooked rice or a silica packet to absorb excess humidity.
Let me know if you want this in a downloadable format (PDF/Word), or turned into a printable recipe card!
Demander à ChatGPT
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