My recipe calls for 2 Tbsp chives. How much dried onion should I sub? I don't use it much but I bought a jar of supposed better quality stuff at costco not long ago for my roommate who likes it. I also need to hydrate it I suppose. Put it in the milk a while before mixing?
Sorry all the stupid questions today but I am a bit frantic. Also the site is acting up because I am only pressing the "ask now button once"
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)