onion powder

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onion powder

Postby welsh wizard » Tue Feb 19, 2008 7:33 pm

HI all.

Just going to use some onion powder in my sausage making. Does anyone know how much powder is equivelent to an onion?



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Postby saucisson » Tue Feb 19, 2008 7:40 pm

� tsp. of onion powder equates to � Cup freshly chopped onion, or 1tsp = 1/3rd of a cup depending on where you read it.

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Postby aris » Tue Feb 19, 2008 7:52 pm

Where do you get your onion powder from?
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Postby jpj » Wed Feb 20, 2008 7:31 am

aris: franco & scobies sell it
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Postby wheels » Wed Feb 20, 2008 1:20 pm

Hi
Is there a reason to use powder rather than fresh?
Do sausage with powderered onion have a longer shelf life than fresh?

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Postby sausagemaker » Wed Feb 20, 2008 2:17 pm

Hi wheels

Yes the shelf life is better, you also find that fresh onion can go brown / black in the product.

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Postby aris » Wed Feb 20, 2008 8:06 pm

Onion powder is great in dry rubs for BBQ's!
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Postby welsh wizard » Thu Feb 21, 2008 8:59 am

Thanks all

I have used onion powder before but never really been sure how it equates.

I get my powder from this site and have never had a problem.

I prefer to use it rather than fresh becuase not only are the results better (IMO) but it is always easy to hand and requires little work.

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Postby aris » Thu Feb 21, 2008 5:16 pm

What kind of proportions do you use it in sausage? Can you give us an example recipe?
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Postby welsh wizard » Thu Feb 21, 2008 5:37 pm

Hi Aris

Sorry but this is where I am starting. I use the onion powder at the moment in my rare breed (oop's cant say that any more), sorry traditional breed beefburgers and I am going to have a go at a simple sage, parsley and onion sausage to start.

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Postby jpj » Thu Feb 21, 2008 5:42 pm

aris here's an example - this is a recipe for a kransky-like hot-smoked sausage (50/50 pork & beef), it includes both onion powder and kibbled:

home-made smoked cheese (small dice / crumbled), 5%
white wine, 2%
salt, 1%
milk powder, 1%
dextrose, 1%
garlic powder, 0.5%
--> onion powder, 0.25% <--
--> kibbled onions, 0.25% <--
(cure 1, 0.25%)
cracked black pepper, 0.1%
ground thyme, 0.1%
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Postby Hobbitfeet » Fri Feb 22, 2008 6:42 pm

Why can't you say rare breed anymore? They are aren't they?
"I would not enter on my list of friends (Though graced with polished manners and fine sense, yet wanting sensibility) the man who needlessly sets foot upon a worm." William Cowper.
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Postby saucisson » Fri Feb 22, 2008 7:21 pm

If the sausages had "endangered species" written on it or "traditional breed" which do you think would sell better ? That's my guess, that "rare breed" puts some buyers off.

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Postby welsh wizard » Sat Feb 23, 2008 8:29 am

Evidently its emotive for all the bunny huggers out there.

Anyway you should have seen the looks on peoples faces when I sold squirrell pies this week! - sorry off subject.

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Postby saucisson » Sat Feb 23, 2008 9:19 am

next time call them "tree rabbit" pies WW :wink:

or for the supreme bunny huggers "aboreal chicken" :D

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