Dried Onion Flakes Salt Food

OVEN DRIED ONION / GARLIC FLAKES

Steps:

• Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches.
• Dry onions/garlic in single layers on trays. Depending of drying conditions, drying times make take longer.
• Place on trays that are at least 1 1/2 inches narrower than the inside of the oven to allow for air circulation.
• Allow at least 2 1/2 inches between trays and 3 inches of free space at the top of the oven. Be sure there is lots of air space between the pieces of onions/garlic and placed in a single layers.
• Optional but good to do. Place a fan outside the oven in such a position that air is directed through the opening and across the oven.
• Change the position of the fan frequently during drying to vary the circulation of the air.
• Maintain the temperature at 140 degrees Fahrenheit (60 degrees Celsius). It takes less heat to keep the temperature at 140 degrees Fahrenheit as drying progresses, so watch the temperature carefully at the end of the drying. Check the onions/garlic often, and turn the trays frequently. At the start of the drying process, there is worry of scorching, but when nearly dry, the product may scorch very easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the end of drying.
• The onions will be brittle when dry and will crumble when crushed.
• This should take between 6 and 10 hours.

DRIED ONION FLAKES & SALT

Steps:

• ONION FLAKES.
• mince onions.
• boil for 2 to 3 minutes.
• cool in cold water.
• dry on paper towel.
• place on oven tray and dry in a slow oven until dry.
• Store in airtight containers once completely dry and cold.
• Add to soups and stews while dry, but for salads, rehydrate by soaking in boiling water for a few minutes. Once dry, they can be crushed as finely as desired.
• ONION SALT.
• measure out 4 TB dried onion and 2 tb unrefined coarse salt.
• if the onion has any moisture in it at all, some of the mixture will have to be scraped from the sides of the blender with a rubber spatula.
• store in a small jar, tightly sealed.

HOW TO MAKE ONION SALT

Steps:

• Combine three parts salt and one part onion powder.
• Use 3 Tbsp salt + 1 Tbsp onion powder.
• To make one cup: Use 3/4 cup salt + 1/4 cup onion powder.
• Store in an air-tight container. This onion salt doesn't contain an anti-caking agent, so if you've been storing it awhile, you may need to break up a few clumps, before you use it.