Many of us know to freeze fruit, vegetables and herbs to extend the life of them. But here’s another, lesser-known way to make the most of alliums like onions and garlic: dry them out in the oven to create DIY powders.
Bar Tartine chefs Cortney Burns and Nicolaus Balla stop by the Epicurious test kitchen to demonstrate that homemade garlic and onion powders aren’t actually complicated to make at all, and they impart intensely layered flavours that you can’t get from a store-bought shaker of garlic powder or onion powder.
The easiest way to make this is by charring garlic or onions in a skillet, then dehydrating them in a gas oven (although an electric oven or dehydrator will also work); grind into coarse flakes, dehydrate a bit more in the oven, and finally process the results in a spice grinder. If you worry this sounds involved, it’s not: expect it to take only about 15 minutes of active work from start to finish.
The resulting powders make a next-level dip when mixed in with sour cream, cheese, and caramelised onions. They’d also be fantastic in a steak marinade, a barbecue rub, or just about anything else you can dream of. Hit the Epicurious link below for full instructions.
The Secret to the Best Ever French Onion Dip [Epicurious]
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