I saw another thread in which posters spoke of the value of garlic powder and onion powder in jambalaya. I've never used either, figuring the real things were better but these folks were saying that each gives a different dimension.
My questions are:
What's the difference between garlic salt and garlic powder?
How much garlic powder or onion powder should one be using?
Are they used instead of their fresh counterparts or in addition to them?
What foods/types of recipes are they typically used with?
Thanks in advance for your help.
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