“Was more interested in potency degradation of onions and garlic?”
Here is what I found in regards to your question to norsky.
“Garlic and onion powder can be added at the beginning or later in the cooking process, depending on the recipe and desired outcome. Adding them early, especially with other aromatics, allows them to meld into the flavors of the dish. However, if you want to retain a more distinct flavor, adding them closer to the end is also a good option.”
BREAKING: President Trump To Fully Defund NPR and PBS!
OPERATION: TRUMP CARD — Have We All Just Been Watching a Movie?
OUTRAGE: Karmelo Anthony WALKS FREE as $1M Bond Lowered So His Fundraiser Could Cover It
HOLY WEEK: This Week We Celebrate God’s “Only Begotten” Son, But Is That Translation Wrong?
Trump, Bondi, Rubio, Miller and Bukele School MSM: ‘Question is preposterous’
GLENN BECK: “Hang on, our Themis has just gone off….”
Bill Maher: I Felt Way More Comfortable Talking To Trump Than I Would Have Clinton or Obama
Judge Loosens Ban Regarding Musk’s DOGE Access Treasury Data
President Trump’s FULL Physical Exam + Cognitive Exam Results Release (See Them Here)
Top CDC Official May Have Deleted or Destroyed Key Records, Evidence Gone!
Yes that is what I was referring to re: garlic, onions, shallots, leeks etc
I use primarily fresh in cooking but do have on hand the powder and bottled for use when time is a factor
Thanks for looking up.
Yes that is what I was referring to re: garlic, onions, shallots, leeks etc
I use primarily fresh in cooking but do have on hand the powder and bottled for use when time is a factor
Thanks for looking up.