Dried Garlic Chopped Flakes - 500g

Product Information

Make sure the garlic is completely dry otherwise, it will clump. This is critical and makes a massive difference – so try not to be too impatient.

You may also store dried garlic in a mason jar in your kitchen at room temperature. As long as you keep it away from direct sunlight and high heat, it should last for several months. In dry regions, the garlic should be fully dried and cured after three to four weeks. Locations that are humid can take up to five weeks or longer. One of the most significant benefits of using freeze dried garlic is its convenience. Freeze dried garlic requires no preparation, so you can add it directly to your dishes without having to peel and chop fresh garlic. This saves time and effort in the kitchen and makes it easier to add garlic to your meals. If there is condensation or fog during that time, simple return the garlic to the dehydrator (or low temperature oven) and dry it until brittle, cool, and repeat the conditioning step. Storage TipsGarlic salt– Use 1/2 teaspoon of garlic salt in place of each clove. This adds an extra 3/8 teaspoon of salt, so keep that in mind to decrease any added salt in your recipe. Garlic Powder: Once you have the dried minced garlic, place it into a blender or spice grinder and pulse until it reaches a fine powder consistency. You may need to scrape down the sides of the blender or grinder to ensure even grinding. Once you have the desired texture, transfer the garlic powder to an airtight container for storage. Choose a cool, well-ventilated, shaded place to cure your garlic. It should be no cooler than 50°F (10°C). Shaded spots outdoors are ideal places because of the steady stream of flowing air. PRO TIP: If you want to have the freshest garlic powder year round, I recommend grinding just enough that you will use in 2 months. Leave the remaining dried garlic whole until needed. Then take out the spice grinder and grind in small batches throughout the year. Different Ways to Dehydrate Garlic Making Dehydrated Garlic Flakes

Freeze dried garlic also differs from other forms of garlic, such as garlic powder or garlic salt. While garlic powder is made by grinding dehydrated garlic, it does not undergo the same freeze-drying process as freeze dried garlic. Garlic salt, on the other hand, is a mixture of garlic powder and salt, whereas freeze dried garlic is pure garlic. Nutritional Value of Freeze Dried Garlic Garlic powder– Use just 1/8 teaspoon of garlic powder in place of each clove, as it’s significantly more potent. Each teaspoon of garlic salt has about ¼ teaspoon garlic powder and ¾ teaspoon salt. If your recipe calls for salt, you can easily offset this added sodium by omitting ¾ teaspoon of straight salt. Once the garlic has been throughly dried, allow it to cool completely to room temperature. This can be done by leaving the trays in the (turned off and unplugged) dehydrator overnight, or removing the trays to the countertop and allowing to cool for an hour or so. Peel the garlic cloves by removing the papery skin as well as the individual film around each clove. Discard or compost the papery skins. Sort through the peeled cloves and remove any damaged ones. Step 2: ChopAdditionally, because freeze dried garlic is concentrated, you don’t need to use as much of it as fresh garlic, making it an economical choice. Convenience of Using Freeze Dried Garlic This can be a tedious pain in the ass, and literal pain in the fingers! Your fingertips can actually get slightly burned from the garlic’s natural oils, so use caution if you’re working with a large amount. I learned this the hard way! Consider wearing food prep gloves if you have sensitive skin. Or, if you don’t want your fingers to smell like garlic for days. There are tons of ways to use dried garlic flakes to add garlic flavor to dishes. Here are just a few of my top options. Within seasoning and spice blends– like this everything bagel seasoning or Simple Homemade Italian Seasoning. Working in batches, grind the garlic pieces or slices into a powder by holding the grinder down or pulsing until the desired texture is reached. I like mine super fine, as that’s the closet to store-bought garlic powder.

Mixed into sauces– like this Lemon Herb Tahini Sauce, Marinara Sauce, orSimple Roasted Red Pepper Sauce.You can put your dried garlic into a mason jar or other freezer-safe, airtight container, and place it in the freezer indefinitely. It should keep frozen for over a year. How to use Place the garlic in an even layer on each tray, ensuring that there is ample room for the air to flow around each piece. For slices, ensure the slices do not touch. For minced garlic, spread it with your hands in a sparse, even layer. A lot of garlic. If you are going to dehydrate garlic, you may as well make it worthwhile and completely fill up your dehydrator. Spread the prepared garlic on the trays of your dehydrator, aiming for as close to a single layer as possible. The less the garlic touches, the better.