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Use of Dehydrated Garlic and Horseradish
Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 17
USE OF DEHYDRATED GARLIC AND HORSERADISH
DEHYDRATED GARLIC
Dehydrated garlic may be added directly to recipes as a substitute for dry (fresh) garlic. For more garlic flavor,
dissolve garlic in an equal volume of water.
SUBSTITUTION GUIDE:
Dehydrated
Dry (Fresh) Garlic
/4 tsp
=
1 tsp minced (1 average clove)
1
3/ tsp
=
1 tbsp minced (3 average cloves)
4
22/3 tbsp (1 oz)
=
10 tbsp (31/2 oz) minced (30 average
cloves)
DRY (FRESH) GARLIC
Follow specific recipe for substitution of dry (fresh) garlic for dehydrated garlic. DO NOT SUBSTITUTE DRY
(FRESH) GARLIC FOR DEHYDRATED GARLIC IN SALAD DRESSING RECIPES.
REVISION
(OVER)
A. GENERAL INFORMATION No. 17
DEHYDRATED HORSERADISH
Dehydrated horseradish should be rehydrated before use in a recipe as follows:
To one part by volume dehydrated horseradish add two parts by volume of warm water.
The rehydrated horseradish is about twice as potent in strength as prepared horseradish; use the following
substitution:
One part by volume rehydrated horseradish for two parts by volume prepared horseradish.
SUBSTITUTION GUIDE:
Prepared
Dehydrated
Rehydrated
Horseradish
Horseradish
+
Warm Water
=
Volume
=
Equivalent
/2 oz (21/3 tbsp)
42/3 tbsp
6 tbsp
/4 cup
1
3
12/3 oz (62/3 tbsp)
13 tbsp
1 cup
2 cups
21/2 oz bottle (10 tbsp)
11/4 cups
11/2 cups
3 cups
Recipes using prepared horseradish will have a decreased volume when dehydrated horseradish is used.
Additional water should NOT be used to yield a product equal in volume to the prepared horseradish.



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