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    From JIM WELLER@1:135/392 to RUTH HAFFLY on Sun Oct 10 21:59:00 2021

    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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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Tue Oct 12 12:14:23 2021
    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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