Homemade Garlic Powder
Homemade garlic powder is a great way to utilize any extra garlic lying around in the kitchen. Making your own garlic powder might seem daunting at first, especially when you know you can easily get one off the rack from a grocery store.
If you grow garlic or purchase it in bulk, there can be an abundance left. It is wise to turn it into powder before the cloves go bad. As a matter of fact, making your own garlic powder is easy and will taste so much better than any industrially processed product.
Using fresh garlic cloves seems like a healthy way to go but having some garlic spice in your kitchen cabinet can be very useful. Here are some reasons why it is better having garlic powder instead of fresh garlic:
It is a Basic Pantry Staple
Dehydrated garlic improves the shelf life of homemade garlic. An unpeeled garlic clove can last up to three weeks. Once you take the skin of a newly peeled clove, it degrades fast. A peeled clove can last up to one week in the fridge, while chopped garlic will last for only a day unless it is covered under olive oil which lasts only 2-3 days. On the other hand, dehydrated garlic will remain fresh for about a year, but will last even longer when stored and kept in a container in the cupboard, preferably away from direct light.
It Saves Time
Sometimes we find ourselves in a time pickle when we need to fix a meal as quickly as possible. Bearing in mind how long it takes to peel and chop the garlic, the situation can be overwhelming. However, Bulk garlic powder is readily available and adds more flavor to a dish. Moreover, garlic powder flavor is more concentrated than fresh garlic.
The Perfect Seasoning
Garlic powder’s versatility is the only reason why garlic powder does it better for recipes. For example, one requires it for recipes like:
- Bacon garlic cheddar crackers
- Homemade Pita Chips
- Homemade Pimento Cheese
- Homemade Taco Seasoning Mix
Garlic powder is typically a cook’s best friend when one is too busy to whip out the chef’s knife. It combines easily with other dried herbs and spices to make a shelf-stable mix.
Flavours Ground Meat
Beef requires herbs and spices that are more savory and have a strong flavor. Pure Garlic Powder has a delicious savory flavor of garlic. Minced garlic can be rehydrated to match the texture of fresh, while roasted garlic gives an additional toasted complexity. Besides, lamps of chopped garlic will not be suitable when preparing recipes of ground meat, meatballs, burgers, or sausages. Garlic powder is the best way to spread out the flavor throughout the meat mixture.
Powdered garlic dissolves and infuses in liquids which are perfect for flavoring marinades, salad dressing and brines.
Can Be Used as a Condiment
Garlic powder can be sprinkled on anything from pizza to literally any edible that can improve the taste with garlic flavor.
Prompts to Consider When Dehydrating Garlic
Drying garlic is an easy and convenient way to keep garlic indefinitely. Choose fresh, flavored cloves with no blemish and follow these steps:
- Use a Food Dehydrator
A food dehydrator is a useful kitchen tool that offers health benefits, greener lifestyle, and generally, ergonomic advantage. A food dehydrator elevates the shelf life. The dehydrator will remove moisture from the garlic and will make it capable of being stored for a year or longer.
- Other Alternatives
One can dehydrate food using the oven at low temperatures of 67-93˚C, but this has more disadvantages than advantages. You can also dry garlic slices by layering them on dry screens in a warm room or spaciously hanging them out in the air by passing a threading needle through the sliced cloves.
- Ensure the Garlic is Uniform
Your garlic pieces have to be uniform in size. Try to slice your garlic cloves the same way so that they will take the same time to dehydrate without having to check the dehydrator several times during the drying process to avoid over-drying some pieces. It would be wise investing in a garlic slicer which slices and minces garlic even with the skin on.
- Use Low Heat
Turning the heat up will only make the garlic taste bitter than expected. When the garlic becomes browner right after drying, it will be bitter. The main purpose is to let the garlic dry gently while still preserving its taste and aroma.
- Use a Well-ventilated Area
Garlic smell spreads out through the entire area you are conducting your dehydration. Preferably, carry out the activity away from your house as it may infiltrate through the whole space. Instead, find somewhere that is well ventilated to avoid any respiratory accidents.
- Be Patient
Depending on the humid conditions and size of the sliced garlic, dehydrating garlic can last up to 12 hours. If you want to know whether it’s ready, the garlic should snap once you bend it.
- Don’t Let It Clump
You can add a teaspoon of uncooked grains of rice to the garlic powder container. The rice absorbs excess moisture and prevents garlic from clumping too. However, before using garlic powder, remove the rice.
Steps in Making Garlic Powder
- Separate Garlic Cloves
Peel each garlic head and separate all the cloves keeping in mind that the amount of garlic powder you wish to produce will depend on the number of cloves used. Each garlic head has about 10 cloves on average. For a small batch of garlic powder, use one garlic head. But use more for bigger batches.
- Peel the garlic cloves
You can use your fingers to peel away the skin on the clove or open the skin using a knife. Using a cutting board, you can place the clove and gently use the knife to crack the skin around the clove.
- Slice Each Clove
Use the knife to slice off the tough roots of the cloves. Then use a sharp chef’s knife to cut thin slices of the garlic. When they are ready, place the garlic cloves on a dehydrator or baking sheet depending on what you have.
- Dry the Garlic
If you’re using a dehydrator to dry out the garlic, set the temperature to a low setting of about 52°F and allow it to dehydrate for about 8-12 hours. When you take out the garlic from the dehydrator, the garlic should be fragile when touched.
In case you don’t have a dehydrator, you can use an oven preheated to the lowest heat setting of about 65-93°C. When the oven is heated at that temperature, place the sheet of garlic in the oven and cook for an hour and a half or two. While the garlic is drying, keep checking on it and see and stir the garlic to ensure they are drying out evenly. The garlic will be extremely dry when it snaps, breaks and crumbles easily into pieces.
- Grind the Garlic
You can use a pestle and mortar, a coffee grinder, blender, or any machine you have to grind up the dehydrated pieces. Grind through the garlic consistently and remove any large pieces and chunks that might still be there. They can still be gathered and reground if you prefer the garlic powder from china to be finer.
- Mix With Other Flavours
To make a seasoning, you can blend other flavors if you happen to have other spices to make a unique and strong seasoning.
- Store Your Homemade Garlic
There are various ways to store your homemade garlic powder. For example, in a mason jar where it is cool, dry, and out of direct sunlight. Freezing is also another option you might choose if you want to use it later on in time.