Ah, garlic, one of the most commonly used herbs in the culinary world. Isn’t it amazing how such a small little thing can add such a powerfully pungent aroma to dishes?
I love it’s versatility and aroma. I love how it complements so many different flavors like rosemary and onion. And I love how it brings to life something as simple as bread and butter.
What I don’t love though, is prepping it.
Maybe it’s just me but every time I find myself dealing with garlic it always ends up making my fingers smell. Don’t get me wrong, it’s a great herb… but the scent of it stained on my fingers can be a bit too much for me to handle.
And don’t get me started on when you find out you’ve eaten too much garlic and end up with garlic breath – there is a reason garlic could scare off vampire’s you know?
That’s why I simply like to use garlic powder in some of my cooking. It really saves a lot of time prepping cloves in the kitchen and gets rid of having to deal with the smelly bit. All you need to do is to replace the required amount of fresh garlic in recipes with about 1/4 teaspoon of powdered form and you won’t even be able to tell the difference.
If you have your best food dehydrator, it’s super simple to make your own garlic powder. It’s much more flavorsome compared to store bought ones, without any additives or preservatives.
And yes, while you might have to deal with the smelly fingers in order to make it, it’s only a one off thing – after that, you’ve got 100% natural, high quality garlic powder in the pantry ready to go.
Here’s a quick guide on how to make garlic powder.
What You Need
• Head of garlic, or more
• Mortar/pestle, food processor, or coffee grinder
• Airtight storage containers/jars
What To Do
1. Remove the skins by peeling your garlic cloves. Evenly chop the cloves thin slices or small chunks.
2. Spread the chopped garlic onto a solid dehydrator tray or one covered with plastic wrap, silicone or similar.
3. Dehydrate at 115°F (45°C) for 12-18 hours until brittle and dry. The garlic is ready when it can break and crumble easily in your fingers.
4. Allow the garlic to cool before grinding in a coffee grinder, food processor or mortar/pestle to reach desired consistency. If using a food processor, allow the powder to settle before opening the lid (I don’t want you choking on me).
5. Sift the grounded garlic in a colander, separating any larger chunks from the fine powder. Any large pieces should continue to be grounded. Ta-da! You have now just produced your first batch of home-made garlic powder.
6. Store your freshly home-made garlic powder in an airtight container in a dry, cool area or freeze to maximize storage.
Tip: You can always skip step 4 and seal the dehydrated garlic until just before you’re ready to grind and use. Alternatively, the chopped garlic chunks can be stored and used as a great addition to soup, stews or stock recipes that call for chopped garlic.