Don Schaeffer wrote:
https://www.youtube.com/watch?v=5BzepS48m50
How much does the desiccation of onions to make dried onion seasoning
actually destroy the cell structure of the onion? I've always wanted to know.
Scientifically, why does the structure matter? But my guess would be hell yes!!
When reconstituted dried onions do not have the same texture as a raw onion, but when cooked it is hard to tell the difference, just a little less flavor.
I have started peeling and slicing or chopping and freezing my onions since they tend to go bad in less than two weeks, what I notice most they have a slightly stronger flavor than fresh when cooked.
I have yet to thaw and try them "raw" and probably won't. This probably don't answer your question about seasonings, I have not tried powdered onion, but find garlic powder isn't quit they same as raw, the powder is a bit stronger and not quite the same flavor, a bit easy to get too much.
Aren't the pictures interesting?
Don Schaeffer wrote:
Aren't the pictures interesting?
Interesting? yes, but they do nothing to answer the question!!!
Describing what is happening might help the viewer understand what they see.
The key for me is that the cell walls are still visable. But don't take the question so seriously. It's not real science.
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