{"id":17196,"date":"2015-01-31T21:03:51","date_gmt":"2015-01-31T20:03:51","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17196"},"modified":"2016-10-25T22:22:19","modified_gmt":"2016-10-25T20:22:19","slug":"homemade-dried-powdered-garlic","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=17196","title":{"rendered":"Homemade Dried Powdered Garlic"},"content":{"rendered":"

\"driedg\"It’s not really a recipe, but an idea; such an obvious one, I still wonder why I hadn’t had it many years ago. One day\u00a0I started to season\u00a0pork for roasting and realised I had run out of\u00a0powdered garlic, the obligatory ingredient for this roast in my house. This is when I thought about\u00a0making it on my own. I started by slicing some garlic very finely and ended up with powdered dried garlic ready in hardly twof hours! This homemade version was so superior by its aroma and flavours, I haven’t \u00a0even looked at commercial dried garlic since then. I have realised none of my friends prepares this condiment at home and I am convinced everyone should do it, so this is how\u00a0this simple tip landed on my blog.<\/p>\n

If you never use powdered garlic or if you think it’s inferior to its fresh version, think again. First of all, many people digest fresh garlic very badly while the dried version usually doesn’t harm them. Secondly, and this is the way I use it, it’s perfect for all the preparations where raw garlic would burn or wouldn’t cook enough, such as Pork Roast<\/a> or Chicken Cold Cuts with Turmeric and Chilli<\/a>. Moreover, dried garlic is one of the most frequent ingredients of seasoning mixes, used as rubs to marinate meat. Last but not least, apart from recreating a homemade version of commercial dried garlic, this is also an excellent way to use up wilted, half-dead\u00a0garlic cloves.<\/p>\n

Drying fruits and vegetables\u00a0on your own is an excellent way to enrich your pantry and also to save forgotten\u00a0produce\u00a0from the bin, often\u00a0discovering\u00a0completely new surprising flavours or textures, so if\u00a0you are not tempted by dried garlic, here are some other ideas you might like:<\/p>\n

\"Korean<\/a>
Korean Dried Radish in Spicy Sauce<\/figcaption><\/figure>\n
\"Home-Dried<\/a>
Home-Dried Apples<\/figcaption><\/figure>\n
\"Dried<\/a>
Dried Vegetable Stock Mix<\/figcaption><\/figure>\n
\"Japanese<\/a>
Japanese Dried and Pickled Daikon<\/figcaption><\/figure>\n

TIPS:\u00a0Closed in a jar this dried garlic keeps practically forever, but of course its aroma weakens with time. I haven’t noticed any changes during a month though. The yield depends on the garlic’s water content (the drier and the older it is, the higher the yield of course though moist fresh garlic has a stronger aroma).<\/p>\n

Preparation: several hours (depends on the season and on the drying method)<\/em><\/p>\n

Ingredients: peeled garlic cloves<\/em><\/p>\n

Slice the garlic finely (I do it with a mandolin) or chop it very finely, but preferably do not mix it into a paste (you can use a small baby food mixer).<\/p>\n

Spread on baking paper and choose one of the following methods:<\/p>\n

1) the quickest: place the baking sheet in the oven put at its lowest temperature; the garlic should be ready in two-three hours (it has to be completely dry and tough)<\/p>\n

2)if you have radiators or a source of heat close to which you can place the baking sheet, place the garlic there and depending on the heating temperature, you will obtain completely dry garlic bits in several hours<\/p>\n

3) the slowest: place the baking sheet in a warm place in the kitchen and leave it to dry (it might take \u00a024 hours or more)<\/p>\n

4) if you are reading this post during summer: place the baking sheet in direct sunlight, on a windowsill or outside (if you are not afraid of animals eating it).<\/p>\n

Once the garlic slices or bits are completely dried (no longer soft), mix them in a coffee or spice grinder. (You can also do it in a mortar).<\/p>\n

Store in a closed jar for eternity.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

It’s not really a recipe, but an idea; such an obvious one, I still wonder why I hadn’t had it many years ago. One day\u00a0I…<\/p>\n","protected":false},"author":1,"featured_media":17199,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[220,204,50,22,18],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17196"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17196"}],"version-history":[{"count":13,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17196\/revisions"}],"predecessor-version":[{"id":18971,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17196\/revisions\/18971"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17199"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}