Dried minced garlic/onion

[Ansio]

I am out of garlic powder. If I use this stuff, can I put it directly in or do I have to hydrate it or do anything special to it before?

The sausage will have cure in it.

Any advice?
Thanks.

 

[indaswamp]

You can just put it directly in. OR, if you have a dedicated coffee grinder used as a spice grinder, you can whiz the granulated garlic into a powder.

 

[Ansio]

You can just put it directly in. OR, if you have a dedicated coffee grinder used as a spice grinder, you can whiz the granulated garlic into a powder.

Thank you. I did not want to run to the store just for that lol.

I might try just putting it in and seeing how it turns out.

 

[Fueling Around]

I actually prefer both over powder. They hold flavor longer than powdered imho.
I share a coffee grinder with my wife. The minor amount of leftover ground coffee is minor and I've never noticed any flavor, but then again, I like coffee.

 

[Ansio]

I actually prefer both over powder. They hold flavor longer than powdered imho.
I share a coffee grinder with my wife. The minor amount of leftover ground coffee is minor and I've never noticed any flavor, but then again, I like coffee.

So you just put them right in as is?

 

[chopsaw]

Those are both minced not granulated . For sausage I think I would rehydrate , or spin it up in a spice grinder .
If you've never used the onion before , it can be kind of strong . Not sure on the garlic , never used that type .

 

[Ansio]

Those are both minced not granulated . For sausage I think I would rehydrate , or spin it up in a spice grinder .
If you've never used the onion before , it can be kind of strong . Not sure on the garlic , never used that type .

I have never used the minced before. I normally soak them for a minute before using in cooking. But I was unsure if that was necessary since sausage has fat and liquid.

The powder I normally use is stuff I dehydrate myself. I get a ton of garlic and chop it up small and put in the dehydrator, then spin it around the grinder. It makes the house smell super good lol.

Maybe I will cut back on the onion a few grams.

 

[tallbm]

So you just put them right in as is?

I've never used in sausage BUT I primarily use minced or dehydrated onion flake in my grilling and cooking seasoning. It's amazing!

It soaks up juices and rehydrates and keeps things juicy. I would assume it would do the same thing with sausage.

I HAVE used dried jalapeno like that in sausage and it works without issue and does the same thing by soaking up liquids/juices and plumping up in the sausage. This makes me think you would be ok with the both those as is BUT I'm not sure if/how you would run into any flavor intensity issues or not.

I use my dehydrated onion at a 1:1 ratio by volume (not by weight) with other ingredients like black pepper, granulated garlic, etc. and that ratio is great for me when seasoning.

This is where a fry test can greatly help you figure out the amounts to use. I would suggest do 1 pound experiments measuring out the dried ingredients and mixing in and then fry test to know if you are going to little or too strong. This should get you to a safe point where your final product should be good and then you can dial up/down based on how the final product tastes.
I have to do this all the time with new ingredients, new sausage mixes, and new sausage recipes to figure out what is good and what needs changing.

I hope this info helps :D

 

[chopsaw]

I'm of the opinion that if you add it dry , you need extra moisture in the meat paste . Otherwise it takes away from the overall moisture and affects the mouth feel .
If you add fresh onions or garlic it brings it's own moisture .

 

[chopsaw]

I have never used the minced before. I normally soak them for a minute before using in cooking. But I was unsure if that was necessary since sausage has fat and liquid.

It's a great question , and it makes sense to think of it that way .
I personally like for it to either bring it's own moisture , or add extra to the grind for it to soak up .
That way it doesn't take away from the moisture in the meat paste . You can make the case that it's still in the sausage , but I'm saying it takes away from the grind itself .

 

[Hijack73]

I have used a mix of granulated garlic and dried minced garlic. I add water until I get what I feel like I can work with. Still learning but I prefer to work with a batter that is looser than what I see on most (but not all) youtube videos.

All granulated garlic and onion is dehydrated - so I can make an educated swag that it's going to soak up the same amount of water either way. 15 grams of granulated should soak up the same amount as 15 grams of minced, or does my 6th grade education science not work here because of......

 

[Ansio]

I have used a mix of granulated garlic and dried minced garlic. I add water until I get what I feel like I can work with. Still learning but I prefer to work with a batter that is looser than what I see on most (but not all) youtube videos.

All granulated garlic and onion is dehydrated - so I can make an educated swag that it's going to soak up the same amount of water either way. 15 grams of granulated should soak up the same amount as 15 grams of minced, or does my 6th grade education science not work here because of......

Thanks for the advice. I. Going to rehydrate it. That's what I normally do in other cooking.

 

[Fueling Around]

Sorry late to rejoin the party
I always add a touch of water to help rehydrate dry spices when adding to sausage or even a skillet meal. Cannot give a % as it is done by feel

I use

 

[Ansio]

Sorry late to rejoin the party
I always add a touch of water to help rehydrate dry spices when adding to sausage or even a skillet meal. Cannot give a % as it is done by feel

I use

Thats how I normally do it. Add a little water or stock until it looks about right.

You can also soak them in more liquid than needed then scoop them out after a few minutes.

 

[kelbro]

I have used both in lieu of the powders and they worked fine. Mix very well so they don't clump up. Adding a little extra moisture won't hurt.

 

[slavikborisov]

use it shouldn't be an issue

 

[paulgeorge]

I am out of garlic powder. If I use this stuff, can I put it directly in or do I have to hydrate it or do anything special to it before?

The sausage will have cure in it.

View attachment 705838

Any advice?
Thanks. geometry dash lunar para android

Minced garlic comes in a jar, pureed garlic comes in a tube, but minced onion is preserved as dried flakes. Is it possible to preserve onion in liquid like minced garlic? Is there some reason it's less effective? Also, 'fresh onions are cheap, just use those,' or 'jarred minced garlic is inferior to fresh garlic' isn't the answer I'm looking fo

 

[Ansio]

Minced garlic comes in a jar, pureed garlic comes in a tube, but minced onion is preserved as dried flakes. Is it possible to preserve onion in liquid like minced garlic? Is there some reason it's less effective? Also, 'fresh onions are cheap, just use those,' or 'jarred minced garlic is inferior to fresh garlic' isn't the answer I'm looking fo

This garlic was minced and dried. I re-hydrated it with the dried minced onion. It worked very well.

 

[SmokinEdge]

Using dry spices is just one more reason for an over night rest or even a couple days. It takes time for flavors to develop and dried spices are a big part of that.

 

[nomoreusmc]

I've used both extensively in jerky making and never rehydrated. Especially good with ground jerky. Onion is powerful but not obnoxious. I use this garlic when I am too lazy to chop fresh.