Homemade Dried Minced Onion Food

HOMEMADE DRIED MINCED ONION

Steps:

• Peel the onions and cut off any bad spots.
• Set up your mandoline with the julienne blade or use the blade that will give you the thinnest slices. Or use a knife and cutting board and cut the thinnest slices you can.
• Cut the slices (or julienne pieces) into a fine mince.
• Put the liners or parchment paper on your dehydrator trays.
• Spread the onions out as evenly as you can on the trays.
• Put the trays in the dehydrator and set the temperature to 145°F.
• After 2 hours, turn it down to 125°F. Break up any large clumps of onions at this time. Drying time will depend on the size of your onion pieces, how much moisture is in them, and the humidity level.
• When the pieces are completely dry, let them cool before you put them in a storage container.

HOMEMADE CILANTRO & MINCED ONION NOODLES

Steps:

• In a medium bowl, mix water, onion flakes and cilantro flakes. Let set 10 minutes.
• Stir once. Onions and cilantro will swell.
• Add eggs, salt and margarine. Beat until frothy and margarine mixed.
• In large bowl, add flour and baking powder.
• Stir. Make a well in the middle, a deep hole.
• Add the beaten eggs and flakes mixture.
• Fold the flour in all four directions over the well.
• Add water 1 tbsp at a time if dough is too dry. Really depends on how large the eggs are.
• Keep folding the flour over and over.
• Now use hands to mix. Knead dough with the back of your palms.
• While kneading sprinkle the 1/2 cup flour into the dough, knead, fold over, sprinkle, knead, fold over, sprinkle, knead, sprinkle, fold over.
• Form into a large ball please in a bowl.
• Cover, let rest about 10 minutes.
• Divide dough into 4 portions. Turn out each portion on a floured surface. Roll to 1/8 inch thickness.
• Do not use a pasta machine.
• Some of the minced onions pop out.
• Roll up jellyroll fashion. Sprinkle a little flour on dough while rolling up.
• Let set a few minutes. Use a very sharp knife. Cut in 1/4 or 1/2 inch wide strips.
• You can air dry or dry in 200° oven.
• I turn the noodles a few times while drying.
• Store in an air tight container.
• You can use a batch fresh and cook in water or broth also.

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.