Onion Powder always hardens to cement in my pantry!
granjan
15 years ago
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arlinek
15 years agojimster
15 years agoRelated Discussions
Roasting/canning tomatoes, peppers and onions
Comments (13)My side by side fridge and freezer is fairly big. Used to have a 30"x30" chest freezer years ago, but you needed to stand on your get to get to the bottom of it, and it would frost up about every 3 months. The newer freezer is slightly larger than the older one. The heat coils usually on the back are embedded inside the box, so the sides and to fell very warm to the touch. I also added a freezer alarm that shows temp and signals of its above 25 degrees. The alarms have saved me a lot of grief. Hope you have a good viable sourdough culture! I had posted a few times about how to keep them going for many years. I make a batch from my starter and mix only flour and water into it, nothing else. I like the starter to be quite thick as opposed to a batter. After 2-3 days if its not bubbling well, I take some of a dried batch I have stored in a plastic bag in the fridge, then I just add a bit of my dried culture and it usually starts right up within a few hours. After a 1-2 days, I spoon out a small amount and spread it on a sheet of plastic wrap to dry out. After a day of drying, it gets crumbled and placed in the fridge for quite some length of time, as it keeps very well that way. The rest of the bubbling mixture gets a cup taken out and put back in the fridge for the next time. The rest, gets mixed with more flour (sometimes whole wheat) and water. Another 2 days pass and its usually ready for the bread making. I do add regular yeast too, but thats only for the quicker rise I like to see. I know someone who adds sour cream to their bread. Very crusty and sour! Might make a batch of bread this weekend, and use a little buttermilk in the dough just to give it a bit smoother/finer texture. My herbed butter was made last summer and I used fresh rosemary, sage, thyme, and lots of garlic. It all went into a small food processor to be finely chopped, then I added chunks of butter and some olive oil. I don't mix too much longer as butter will soften and melt a bit. I have these Japanese sushi molds that I line with plastic wrap and place a spoon of the mixture in each compartment. Its covered with wrap and a small plastic cover is pressed on, molding it into a small rectangular shaped cube. I place in the freezer and let them harden and then pull out the wrap from the plastic mold and cut them into individual chunks then back into the the freezer. When I do the turkey its usually just a big breast and rib meat (healthier with less fat). The herbed butter gets stuffed under the skin on top of the breast. I also posted my way of doing stuffing with sausage meat and chestnuts, as well as mixed breads. I will probabaly add a few dried cranberries to it as well as they give a nice burst of tart/tang when you eat some....See Moresilver palate stroganoff question...no pearl onions
Comments (13)As everyone has already mentioned, you can easily sub white or yellow onions chopped a bit. A word of caution, I have used the frozen ones and it has been hit and miss with them. Sometimes they are great, but I don't think they sell well in my store and I have gotten a few bags in the past that were freezer burned. I ruined a wonderful Boeuf Bourgignon a few ears ago thinking they would work in a braised dish despite the freezer burn - they didn't! Good luck and let us know how it turns out. Alexa...See MoreGarlic...powdered, granulated, etc.
Comments (31)I put in info that maybe someone can use. It is not only what I like. It is what many others like or I would not be using it. Many of the recipes I see here do not appeal to me but that is just my tastes. I would not discourage anyone from using them. It has always been my goal to keep about 90 % of the people happy. The other 10% may have their own personal tastes. I really do not like someone telling me my Sauce is inferior, because I use Powdered Garlic. It is not the only ingredient in a Pasta Sauce. In fact I do not like being critisized continually, when I am trying to help someone, especially when it is unfounded. ************************************ This Post was supposed to be about Powdered Or Granulated Garlic and to keep it from getting hard. I posted the best Garlic Powder that I have found to date. Since there are recipes Posted, I should really Post my Spaghetti Sauce recipe again. Just in case someone has missed it, in the past. ***************************************************** LOU-S SPAGHETTI SAUCE ( GRAVY ) Canned Tomatoes: I use one of the following brands Contadina, Red Pack, Hunts, All Red, Tutto Russo , Chento. When using fresh Tomatoes, I Pulse them in a Blender but leave some small pieces of Tomatoes and add one small can of Tomato Paste. Ingredients: 1 Large 29 ounce can of Crushed Tomatoes 1 Large 29 ounce can of Puree 1 small can of Tomato Paste Or 65 ounces of fresh Tomatoes ( Pulsed in the Blender ) 1 small can of Tomato Paste Put all the Tomatoes in a Pot large enough to hold the meat too. Start to simmer while adding the other ingredients. 2 teaspoons of Powdered Garlic ( add more later to taste ( OR ) Use 4, fresh Garlic Cloves, chopped small and Sauteed. one half of an Onion , Chopped Small or 2 teaspoons Onion Powder 3 Bay Leaves 1 teaspoon of salt ( or to taste ) 3 teaspoons of Sugar ( add more later if Sauce is too Acidic ) An Italian pinch of powdered Cloves or 3 Whole Cloves three Quarters teaspoon of Oregano One and one half teaspoons of Parsley one half teaspoon of Basil one quater teaspoon of Black pepper one half teaspoon of Old Bay Seasoning 1 teaspoon of Chicken flavored Soup Base Add a Large handful of Parmesan or Romano cheese, when Sauce is done. For Meat. I add a Chicken Thigh, Meat balls and Sausage. Simmer one and a half to 2 hours. Take the Chicken out when it is tender.. For a Meat Sauce, Sautee some Sausage and Grind Meat Chopped small and add after an hour of simmering. LOU...See MoreOnion Ring Tips?
Comments (32)dcarch, I'd never heard of trisol before (you are a font of information!), and googled it - seems it holds crunch much longer than the norm with a little addition of it. Can't seem to find it anywhere online, though. I do remember once using Wondra flour for a tempura batter (can't for the life of me remember what I was frying tho'!). I found it to be lighter than regular flour which was what I was looking for. I think it was a tender veg......See Morecoconut_nj
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