Do you prefer to use Onion Powder, Onion Flakes, Garlic Powder instead of the Fresh stuff?

Cafe Society
1

It’s an anonymous poll. No one will know our little secret. :smiley:

Cooking is something I do to eat. It’s not a hobby or passion. I want to get in and get out of the kitchen as quickly as possible.

My mom would sometimes chop onion but that was a long time ago. She switched to Tones dried onion at least 20 years ago. She has always used garlic powder.

I’ve peeled one Garlic clove and chopped maybe 5 onions in my entire life.

Otherwise, I rely on Garlic Powder, Onion Powder and sometime dried Onion flakes. Tones chopped onion is very, very good.

How about you?

Most of the time, do you prefer using the stuff in a bottle?

2

I often do because I have it on hand, and it’s easier, but I don’t think it tastes as good as when made with fresh.

3

Powder and fresh are different and I use both in different circumstances.

4

Yes, I’m not sure if I’ve ever cooked with fresh onion or garlic outside of a home ec classroom. :wink:

5

I have seen recipes that called for fresh garlic or onion. Others that called for dried or powder. It seems to depend on who submitted the recipe. This gentleman’s wonderful recipe for Creamed Beef calls for onion and garlic powder. I highly recommend this recipe. :smiley: I make it at least once a month.

It might not be as good with fresh. A recipe like that is very basic and tasty home cooking. Getting fancy might change the taste.

The reverse is also true. I’m sure Italian sauces taste better with fresh cloves of garlic and chopped onion. That’s not something I cook. My mom taught me a basic meat and tomato sauce that she’s used her entire life. I’ve never experimented beyond that.

6

Powder when seasoning cuts of meats or making garlic toast.

Minced Garlic from a jar for everything else.

NEVER dry onion flakes. McDonald’s ruined that for me when I was a kid.

7

Powder (usually onion but occasionally garlic) for seasoning meat. Fresh for other things like sauces, stir fry, etc.

If you’re just doing a quick pan-fry of a steak it’s hardly worth the effort to chop up a whole onion.

But never onion salt or garlic salt. I like more onion and little salt.

8

I do use them a lot because they last forever and I always have them.

9

We always have real onions and garlic on hand.

We also have powder/flakes that were purchased decades ago.

10

Since I’m generally a huge vegetable fan, I’ll always use fresh onion or garlic - I’m also used to how much of each to use in a dish. Garlic Puree can be handy though, and I’ve once used garlic salt, though I found it had the taste of badly cooked garlic.

I generally prefer chili flakes/powder over the fresh pepper however. The chilli peppers I find in the UK tend to be very variable in strength, most often rather pathetic in flavor and heat.

11

I agree with this.

12

Both, depending on the situation - generally, I will use fresh, but crispy fried onions are a great condiment, and sometimes useful to throw into dishes constructed from already-cooked leftovers.

13

I never use powders but I will use granulated garlic and onion where appropriate such as for dry rubs, and I’ll occasionally use them for convenience. But with except for those appropriate uses I never prefer them.

14

Heh. Even for a “dry rub” on a steak, I’ll pulverize onion/garlic/salt/pepper with a mortar&pestle and rub it on the meat.

15

I use powders and granular stuff a lot simply because they’re easier to store. But fresh is always better.

16

Another vote for this even if I voted for the fresh stuff in the spirit of the OP. There’s always onions and garlic in the fridge, and they are a completely different ingredient to dried and powdered.

17

Not enough Poll options.

As noted by others, they’re for different things.

But most things being equal, I will opt for fresh over dried whenever possible.

18

I’ve wondered what your purists actually do for something like a rib rub if they don’t allow themselves recourse to dried onion and garlic powder.

19

I always have fresh onions & garlic on hand. Shallots & bulb onions (like scallions but larger) are good options for a little bit of onion.

The powders are good for “rubs.” Which I rarely use. Or maybe a pre-mixed rub–Penzey’s has some good ones.

20

I don’t like fresh onions or garlic. I LOVE the powders. I’m fine with the cheap 1 dollar plastic bottles from Aldi too.

I do occasionally saute Vidalias, especially when I cook mashed plantains for my daughter. I’m not a fan at all though.