This years garlic harvest is just around the corner but you've still got left over garlic from last year that needs to be used up. I know this problem, It's held up really well for over a year but to make sure we use it in good time while it's still fresh and to ensure we aren't wasting any of it, I make garlic powder. The process isn't quick but it's very easy, all you need is a dehydrator, your garlic, a knife (I use a food processor) and a blender.
Recipe
Supplies
Bowl
Food Processor
Dehydrator (or oven set to lowest setting, timing will need to be adjusted for this method)
Airtight container for storage
Coffee Grinder
Sifter
Garlic Peeler (optional)
Gloves (optional but recommended)
Inspect
To begin preparing your garlic for cooking, the first step is to carefully work through the head, separating each clove from the cluster. Take your time to inspect each clove, discarding any that appear to be rotten or show any signs of decomposition. Once you have selected the cloves you will use, it's time to peel them. There are different methods for peeling garlic – you can opt for the traditional manual approach or consider investing in a silicone garlic peeler for added convenience.
Peel
The silicone garlic peeler is a handy tool that simplifies the peeling process. It is designed as a round tube where you insert the garlic clove and then rub it back and forth. This method not only saves time but also prevents your fingertips from getting sticky and smelly. While peeling, remember that it is not necessary to remove every single piece of the garlic's outer layer. The skin of the garlic contains a lot of flavor and will blend perfectly when you mince or crush the garlic. Therefore, there is no need to worry about leaving a bit of skin on the cloves; a little skin won't have any negative impact on the taste of your dish.
By taking these steps to prepare your garlic thoughtfully and efficiently, you are laying the foundation for a delicious and aromatic culinary creation. The care and attention you put into this initial stage will undoubtedly enhance the flavors and overall quality of your final dish.
Here is where I take a break. After spending the evening peeling garlic and watching a TV show, I transfer the peeled garlic into a container and leave it uncovered overnight. This process helps to slightly dry out the garlic, ensuring that when I use the food processor the next day, it doesn't turn into a paste too easily.
When ready to chop up it's important to try and get uniform in size pieces so it dries consistently throughout when in the dehydrator. If you have different size pieces of garlic they will dehydrate at different rates and this could become problematic. If using a food processor, use the pulse setting to chop the garlic until it looks like a uniform consistency. if chopping up by hand try to aim for 1/4 inch size pieces.
Dehydrating
Remove dehydrator racks, set your dehydrator to 125-150degrees f and allow to warm up.
Cover your racks with parchment paper & spread chopped garlic over parchment. Add racks to dehydrator and allow to dry (between 6-14 hours) this seems like a broad range but that is because humidity and temperature differences in the home can affect the timing. Your garlic should be completely dry and crispy. If there is any moisture your garlic powder will not keep and can develop bacteria and mould.
Grind & Storage
Once dehydrated add to coffee grinder to pulse chop until the garlic is the consistency of powder. This step may need to be repeated in small batches depending on how much garlic you are processing.
Once your garlic powder is powdered you can sift to ensure no large clumps. Store in jars or add to a shaker with a few grains of rice to stop it from clumping or a terracotta disk to hold any moisture. If done properly your homemade garlic powder should last you put to a year sealed in an airtight container.
You've never smelled garlic powder like freshly homemade garlic powder, its warm and strong and is added just about everything savoury.
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