Larry, just leave all the salt out entirely that's called for in the recipe, and make up the rub using your powders at around 1/2 the amount of the salted. If it calls for 1 tsp of garlic salt use a rounded or heaping 1/2 tsp of powder. I'm guessing that the G & O salts are close to 50/50.Originally posted by LarryR:
The rub I'm making calls for garlic salt and onion salt. I have neither on hand. However, I have garlic powder, onion powder and salt . . . so, what is the ratio for making these two mixed salts?
Thanks in advance!
Kevin J, when you have galic or onion salt, it's a mix of salt and powder. I much prefer granulated to powder and only buy granulated onion and garlic, not the salts. Larry only had the powder with no salt in it so he needs to cut back on the amount used for the rub recipe or it could wind up having too much garlic and onion taste to it. I doubt it would be too much but you need to compensate for the lack of salt in the powders. Just remeber you can always add more, but take it out if it's too much. HTHOriginally posted by KevinJ:
Bryan, So what you are saying is the powder and salts have a different amount of flovoring? Then when a recipe calls for granulated garlic or onion what exactly does that mean? I just assumed it was garlic and onion powder.
In terms of size, here's how they go. The powder is the finest grain, granulated is slighlty more coarse, (in between powder and sand) then comes minced, then chopped. The further up in size you use, the more flavor you get.Originally posted by KevinJ:
Ok, I get the "salt" combination thing. Specificly, the rub Kevin K gave me called for granulated garlic and onion. This might be overly simple but does that mean the "powder" form because that I what i used.
Your welcome. If you got a good sniffer, you can actually smell the difference of the different sizes. Find yourself some granulated garlic. First smell the powder, then the graulated. You should be able to smell that the granulated is more pungent than the powder.Originally posted by KevinJ:
Sweet. Thank you for the answer.
Yeah me too.Originally posted by KevinJ:
I am one of those crazy people that love to go to the food store. I could spend way to much time there. I am suprised that i had never seen "granulated" garlic or onion which is why i asked the question. I guess i have a new excuss to go food shopping.
I want to live there.Originally posted by KevinJ:
I went to Wegmans tonight
It's usually 3:1, salt-to-onion or salt-to-garlic.I'm guessing that the G & O salts are close to 50/50.