If a recipe calls for onion or garlic powder, and I want to substitute granulated onion or garlic, what ratio(s) should I use?
My guess would be that the powder is more dried-out and concentrated, (granulated is still dry, but not as much as powder) so maybe 1 part dry powder = 1-1/2 parts granulated?
On the other hand, if powder is called for, should I stick with powder, and not sub? (flavors seem to be different between powder & granulated - but maybe it's just more concentrated with dry)
Your thoughts, oh great throbbing collective?...