Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 You know, I think the Stages list is a really nice guideline, but I personally might not have placed onion where she has it. If it's really well cooked... until really soft... I don't see a problem with introducing it. Garlic and peppers and placed in stage 2, but I personally would rather give my daughter well-cooked onion and/or garlic than cooked green or red peppers, because I just think she tolerates the onion better than the peppers. So, for us, peppers are a more advanced food. Everyone is different. Give it a try... and just make sure it's finely minced and well-cooked. You'll know if it doesn't agree with him. You might want to try first cooking some onion by boiling it well.... then pureeing it and adding it to the other food. Patti Introducing onion I saw on Jody's list that onion is way down in stage 3. I know this is just a guide, but here's my question. I assume that onion powder(homemade, of course) would be all right, but I don't own a dehydrater. If the onion is finely minced, would it be OK? I would be using it in items like Marilyn's hot dog recipe, sausage recipes, ect. Might it cause a problem? Meleah scd 05/06 iel 3yrs., asd Ethan 5yrs., Mark 1yr. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2006 Report Share Posted August 14, 2006 Thanks. I live in NC, so it is very humid. I can try it in the oven, but my parents are comimg for a visit in two weeks. I'll ask them to bring their dehydrater with them for me to use while their here. Meleah Introducing onion > > Meleah, > > Certainly you can generally use fresh, very finely minced fresh onion in > lieu of onion powder. I know of only one recipe of mine in which the onion > powder itself works better. > > However, if the recipe called for the powder, and you don't have a > dehydrator, you may be able to dry onion and garlic by slicing them really > thin and placing them on parchment sheets in your oven at its lowest > temperature overnight. If you have a convection oven, this will work even > better. I say " may " because if you live in a very humid climate like I do, > getting stuff dry without a blowing air current can be problematical. > > One thing I determined, oddly enough, from making guacamole, was that my > homemade onion powders gave us less digestive issues than the fresh, raw > onions. We like a fair amount of red onion -- but when I put it in raw, my > husband and I both had burps all night. When I used red onion which I > dried > and powdered, we didn't have this. It's my opinion that the reason for > this > is that the dehydrator essentially slow-cooks onion or garlic, as I have > seen it slow-cook my meatsticks. > > So if you decide not to dry your onion and garlic for those recipes > specifying homemade onion and garlic powders, I would recommend perhaps > mincing it finely and then roasting it in a toaster oven until soft before > using it. > > > -- Marilyn (New Orleans, Louisiana, USA) > Undiagnosed IBS 25 Years, SCD Five Years > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.