I thought garlic skin doesn’t have flavor? This is true of onion skin however
Crispypeas128
Keep your onion peels to colour your broths instead. Just add garlic and onion powder to your salt it’s gonna be so much better.
Sexisthunter
Regardless of if it’s good or not I wouldn’t feel bad about “wasting” onion skin. There are better ways to save food. I don’t think this would taste good personally
Allium_Alley
I’ve seen this done before. Josh Weissman had a similar video up I think. Either him or Babish.
Cocacoleyman
wasted more in electricity and water
strumthebuilding
Why soak them and then dry them?
Sc00by101
People with tattooed hands should be forced to wear gloves. Disgusting
SavageDownSouth
WHAT IS THIS DUDE’S NAME?
I had a conversation in his comments years ago where someone told me what something is called, and I’ve forgotten it again.
Tried looking him up and had no luck. It’s bugging me.
fddfgs
There’s a little bit of flavour in onion skins and yeah they should add some salt to that, but more importantly if you’re worried about wasting vegetable peels then just compost them, grow some nice plants
1337-Sylens
I’ve seen some restaurants use onion skins in broths I think?
MomentumMagic
People I know that have tried this say it tastes like extremely mild garlic and onion. So if you are looking for a more concentrated flavor, just use the real thing, not the peels.
[deleted]
[deleted]
thrownormanaway
I mean, you can use onion skins to make a natural dye… I’m sorry but if we’ve been using them as a dye material for millennia, it’s probably at least a little bit because there’s not a better, more tasty way to use them. The skins don’t taste of anything at all
szamciu
Why would anyone choose to look like that damn
dearDem
Orrrrr you could put it in your compost & make soil
kroating
Never made powder but have ysed it in broth. Hard to know though if it made a difference. I only used onion skin in broths to give them goldenish color.
overladenlederhosen
Retains onion and garlic skin, soaks then dries then powders them. So not to waste them.
Then…….peels the potatoes?
mlaforce321
Onion peels make a great natural dye. Good for composting too and browning your stock (pretty much dyeing again). You CAN eat it, but there are better ways to recycle them.
bennihana09
Not worth the energy to run the oven. Compost those.
wtfbenlol
just compost them – you’re wasting even more energy running that food processor and oven for bland paper dust
abasicgirl
r/StupidFood would love this
The_AmyrlinSeat
This is tedious.
MonsteraBigTits
god food influencers are annoying
CarbonScythe0
I’ve done this with onion peels and it was like a really intense “sour creme and onion” type of onion flavor. Really nice
oozzama
just freeze your veggie scraps and make stock. even if i don’t save up enough chicken bones to make soup stock, a basic veggie stock from scraps is great for making rice
poopoopeepeecrusader
My sister tried this once. It was terrible
The_Duke_of_NuII
Or just use them to make stock, something people have been doing for centuries now…
mrchomp1
Probably not much flavor, but it’s a good way to incorporate more nutrients in your diet. Most nutrients/antioxidants are concentrated in the skin of most vegetables. The problem is, so or most pesticides and herbicides. I would only do this with home grown produce.
honeyb0518
Hot tip for anyone out there who grows garlic and likes to use garlic scapes, onion’s fabulous cousin.
I cut my scapes into small pieces, about 2-3″, and dehydrate them until they are brittle. I then add them to a coffee grinder to create garlic scape powder. It has fabulous flavor, somewhere between garlic and green onion. Plus it’s a lovely light green color. It’s a great way to preserve the scapes long term.
DatNerdFella
Yes, with all the chemicals that’s thrown in there, no thank you
PugiM0
Pesticide flakes
xxchipmunksxx
Better in a compost than a seasoning
LurkerBerker
i did this recently. first attempt with a mix of onion and garlic skins, but i didn’t dry them out in the oven at low temp for enough time. blending didn’t get really fine granules, and it just smells okay and doesn’t taste of much.
i did it again with *only* garlic skins and left it to dry for MUCH longer than before. the resulting powder smelled immensely like roasted garlic, but has been losing the scent day by day since.
Professional_Rich_45
Nah i love that guy. He really puts the work in even being in a dense city
Apathetic-Asshole
Too much onion skin in a broth makes it bitter, i wouldnt expect ground onion skin to taste much better
A_Sketchy_Doctor
Like some others said , not much actual allium flavor and mostly just bitter nothingness with an accent of onion (powdered onion LaCroix anyone?)
That was gonna be my guess… also having worked in a good few restaurants and having processed a lot of onions. Most of those skins are heavily laden with mold and a wash isn’t going to get it all off, it’s the skins job to defend the nice part against the mold and part of why we don’t eat it.
Enjoy your not-oniony bitter mold powder, I’ll stick to the regular stuff.
jsamuraij
UngodlyTemptations
why wet the drys just to dry the wets
SunderedValley
If you want to reuse the skins and have time just simmer them then reduce. Buffs up the color of broth, soup and stew real nice. They use that stuff to color easter eggs in the Baltics and parts of Austria and Germany.
Chompif
Today, I learned you can eat the skins when cooked 🙃
Eeping_Willow
No. It’s paper. You don’t eat paper…
I hate the Internet
Literally only good for broth making (the onion skin)
ronweasleisourking
Eh…needs salt probably
CD274
The only good use for onion peels that I’ve found was all the times my grandma used them to dye Easter eggs (wrap around the eggs and it makes a stained glass brown pattern.
Don’t put them in stock either yech
FractalGeometric356
Crosses the line from *mottainai* to stupid and unnecessary. Just, toss it in the compost.
47 Comments
Yes and yes, 👍🏻
Seems gimmicky
That’s stupid
I thought garlic skin doesn’t have flavor? This is true of onion skin however
Keep your onion peels to colour your broths instead. Just add garlic and onion powder to your salt it’s gonna be so much better.
Regardless of if it’s good or not I wouldn’t feel bad about “wasting” onion skin. There are better ways to save food. I don’t think this would taste good personally
I’ve seen this done before. Josh Weissman had a similar video up I think. Either him or Babish.
wasted more in electricity and water
Why soak them and then dry them?
People with tattooed hands should be forced to wear gloves. Disgusting
WHAT IS THIS DUDE’S NAME?
I had a conversation in his comments years ago where someone told me what something is called, and I’ve forgotten it again.
Tried looking him up and had no luck. It’s bugging me.
There’s a little bit of flavour in onion skins and yeah they should add some salt to that, but more importantly if you’re worried about wasting vegetable peels then just compost them, grow some nice plants
I’ve seen some restaurants use onion skins in broths I think?
People I know that have tried this say it tastes like extremely mild garlic and onion. So if you are looking for a more concentrated flavor, just use the real thing, not the peels.
[deleted]
I mean, you can use onion skins to make a natural dye… I’m sorry but if we’ve been using them as a dye material for millennia, it’s probably at least a little bit because there’s not a better, more tasty way to use them. The skins don’t taste of anything at all
Why would anyone choose to look like that damn
Orrrrr you could put it in your compost & make soil
Never made powder but have ysed it in broth. Hard to know though if it made a difference. I only used onion skin in broths to give them goldenish color.
Retains onion and garlic skin, soaks then dries then powders them. So not to waste them.
Then…….peels the potatoes?
Onion peels make a great natural dye. Good for composting too and browning your stock (pretty much dyeing again). You CAN eat it, but there are better ways to recycle them.
Not worth the energy to run the oven. Compost those.
just compost them – you’re wasting even more energy running that food processor and oven for bland paper dust
r/StupidFood would love this
This is tedious.
god food influencers are annoying
I’ve done this with onion peels and it was like a really intense “sour creme and onion” type of onion flavor. Really nice
just freeze your veggie scraps and make stock. even if i don’t save up enough chicken bones to make soup stock, a basic veggie stock from scraps is great for making rice
My sister tried this once. It was terrible
Or just use them to make stock, something people have been doing for centuries now…
Probably not much flavor, but it’s a good way to incorporate more nutrients in your diet. Most nutrients/antioxidants are concentrated in the skin of most vegetables. The problem is, so or most pesticides and herbicides. I would only do this with home grown produce.
Hot tip for anyone out there who grows garlic and likes to use garlic scapes, onion’s fabulous cousin.
I cut my scapes into small pieces, about 2-3″, and dehydrate them until they are brittle. I then add them to a coffee grinder to create garlic scape powder. It has fabulous flavor, somewhere between garlic and green onion. Plus it’s a lovely light green color. It’s a great way to preserve the scapes long term.
Yes, with all the chemicals that’s thrown in there, no thank you
Pesticide flakes
Better in a compost than a seasoning
i did this recently. first attempt with a mix of onion and garlic skins, but i didn’t dry them out in the oven at low temp for enough time. blending didn’t get really fine granules, and it just smells okay and doesn’t taste of much.
i did it again with *only* garlic skins and left it to dry for MUCH longer than before. the resulting powder smelled immensely like roasted garlic, but has been losing the scent day by day since.
Nah i love that guy. He really puts the work in even being in a dense city
Too much onion skin in a broth makes it bitter, i wouldnt expect ground onion skin to taste much better
Like some others said , not much actual allium flavor and mostly just bitter nothingness with an accent of onion (powdered onion LaCroix anyone?)
That was gonna be my guess… also having worked in a good few restaurants and having processed a lot of onions. Most of those skins are heavily laden with mold and a wash isn’t going to get it all off, it’s the skins job to defend the nice part against the mold and part of why we don’t eat it.
Enjoy your not-oniony bitter mold powder, I’ll stick to the regular stuff.
why wet the drys just to dry the wets
If you want to reuse the skins and have time just simmer them then reduce. Buffs up the color of broth, soup and stew real nice. They use that stuff to color easter eggs in the Baltics and parts of Austria and Germany.
Today, I learned you can eat the skins when cooked 🙃
No. It’s paper. You don’t eat paper…
I hate the Internet
Literally only good for broth making (the onion skin)
Eh…needs salt probably
The only good use for onion peels that I’ve found was all the times my grandma used them to dye Easter eggs (wrap around the eggs and it makes a stained glass brown pattern.
Don’t put them in stock either yech
Crosses the line from *mottainai* to stupid and unnecessary. Just, toss it in the compost.