Quoting Ruth Haffly to Dave Drum <=-

1 1/2 ts Garlic powder *
* Use POWDER and not granules. Powder will absorb into the
sauce without being "grainy"

That would mean another jar in my rather full spice cabinet. I
use both fresh and granulated garlic, tried the powder once and
went back to the granules.

Granules hold onto their flavour and aroma longer than powder.
When I want garlic powder I throw some granules into my small spice
mill and give them a whirl.

The same thing goes for dehydrated onion bits.





Cheers

Jim


... I like garlic, lots and lots of garlic. I'd make a good Frenchman.

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Hi Jim,

1 1/2 ts Garlic powder *
* Use POWDER and not granules. Powder will absorb into the
sauce without being "grainy"

That would mean another jar in my rather full spice cabinet. I
use both fresh and granulated garlic, tried the powder once and
went back to the granules.

Granules hold onto their flavour and aroma longer than powder.
When I want garlic powder I throw some granules into my small spice
mill and give them a whirl.

The same thing goes for dehydrated onion bits.

That might be something to consider. I've got an Oster coffee grinder
that I appropriated as a spice grinder. Steve has a coffee grinder
(don't know the brand) that grinds a lot more coffee per filling. It is dedicated for coffee; the other one gets a variety of spices ground in
it. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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