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Let’s explore the top three benefits of using dried garlic and onions.
No tears, no mincing/chopping, no problems
We can all agree that the worst part of chopping an onion is the onset of tears as soon as you start slicing. The burning pain and blurred vision combined with a sharp knife leaves the safety of your fingers to chance. This is not only a problem for home cooks, but for foodservice employees alike.
Fresh garlic comes with its own unique set of drawbacks - the peeling, the pressing and worst of all, cleaning out every single minuscule hole in the garlic press. Each process is more tedious than the next and it’s made worse by the lingering smell of garlic on your hands that you just can avoid.
Save yourself some time (and fingertips) by reaching for a jar of dried garlic or onion.
Say goodbye to food waste
At one time or another, we have all forgotten about that onion or garlic bulb pushed to the back of the pantry shelf. Then when you finally remember it’s there, the onion has rotted away and the garlic has shriveled up. With a longer shelf life, you don’t have to worry about your dried onion and garlic products going bad.
Even when you are able to use your fresh ingredients in time, you still create waste when slicing, chopping or mincing, because you’ll end up tossing the top, bottom and skins of the produce in the trash.
The options are endless
The versatility of these ingredients spans continents, cultures and cuisines. From soups and stews to dips and dressings, dried onion and garlic are the perfect way to elevate your favorite dishes. They also work particularly well mixed into a dry spice rub.
Dried onion and garlic conversion ratios
- ¼ tsp of garlic powder = 1 clove
- ½ tsp granulated garlic = 1 clove
- 1 tsp minced garlic = 1 clove
- 1 tsp chopped garlic = 1 clove
- 2 tbsp onion powder = 1 cup of chopped fresh onion
- 2 tbsp granulated onion = 1 cup chopped fresh onion
- 3 tbsp minced onion = 1 cup chopped fresh onion
- ⅓ cup chopped onion = 1 cup chopped fresh onion
Minced or chopped dried onion and garlic can also be rehydrated. First, combine the dried ingredients with hot water in a bowl and let it sit for 15 minutes. Then drain the water and use it like you would fresh, in sauces and soups or on hamburgers and hot dogs. Or you can add them directly into a slow, simmering stock or stew to rehydrate slowly.
No matter the application, dried onion and garlic offer unmatched convenience. Olam’s onion and garlic also have the added benefit of being grown and processed in the United States with full traceability from seed to shelf.
