Place the trays in the oven at the lowest temperature your oven goes to. It's best if it's between 54-66ºC/130-150ºF. If your oven doesn't go as low as that, then choose the lowest temperature and prop open the door a few mm's*** to allow the steam to escape as the garlic dries and help the process along. The flakes will keep well indefinitely in an airtight jar in your kitchen, as long as it remains dry. You can also place some uncooked rice or beans into the container, which will absorb excess moisture and stop them from clumping. They’re best when used within the first year, though, as the flavor will deteriorate after that, I’ve found. How To Use Dried Minced Garlic& Garlic Flakes Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of spice mix. It is also a common component of seasoned salt. For oven drying, break garlic bulbs into cloves, peel, slice thinly. Spread the pieces out on an ungreased cookie sheet. Place in 150 F (65 C) oven, turn frequently. The pieces will look decidedly dry when the liquid has cooked out, and will darken a bit. Remove them from oven, cool, and store in an air-tight container for up to a year. Storing the container in a freezer will prolong the storage life. Equivalents

Spread the onion pieces over parchment-lined baking sheets, making sure the pieces don’t overlap too much, and then place in the oven at its lowest temperature. It’s best if it’s between 130-150ºF (54-66ºC). You can use a coffee grinder to grind this into powder. However, I only suggest doing so if you use it exclusively for spices and food uses. Whats the difference between dried minced garlic and garlic flakes? Both names are used to desribe the same product, while minced garlic specifically refers to smaller garlic flakes. While doubts still remain about garlic's exact origins, it is believed to have originated in Central Asia, South Asia, or southwestern Siberia. [17] Garlic grows wildly in Italy and Southern France, but is predominantly grown in China, which accounts for 20.0 million tonnes of Garlic per year (80% of total production). [18] Garlic has been a substance used for thousands of years and has served many purposes, from medicinal uses to culinary and spiritual practices. The nutritional properties of garlic have created many benefits for human use and offer a wide range of purposes.Leave in a well-ventilated area, even better if it's next to a window that gets plenty of sunshine. This is best for warmer, non-humid climates, as the weather and humidity will affect the amount of time they take to dry completely. During the dehydration period, the smell of garlic will be very prominent in your house – to be aware. Use a coffee/spice grinder, high-speed blender/food processor, or mortar & pestle to grind the dehydrated garlic. Sprinkle over pizza(above sauce but below cheese and/or other toppings), before baking – it will rehydrate as it cooks, to add flavor. No matter which method you use to dehydrate the garlic, there are just three steps. Peeling, slicing, and dehydrating. The only thing that changes is the method of dehydration and how finely you mince/slice the garlic. Step 1: Prepare the garlic

First, peel the garlic cloves.I like to make this step faster by placing them in a large lidded container and shaking for 20-30 seconds, to loosen the skins. Place the trays in the oven at the lowest temperature your oven goes to. It’s best if it’s between 54-66ºC/130-150ºF. If your oven doesn’t go as low as that, then choose the lowest temperature and prop open the door a few mm’s to allow the steam to escape as the garlic dries and help the process along. Everywhere you would use fresh garlic cloves. I throw spoonfuls of dried garlic into slow-cooked dishes like this slow-cooked beef and red wine ragu when fresh garlic is out of season. Lay the garlic slices/ mince onto the dehydrator trays, making sure that they are in a single layer and dehydrate at 66ºC/150ºF for 6-8 hours (in high humidity areas, around 80%) or 4-6 hours (if low humidity). De La Cruz Medina, J; García, HS (2007-12-21). Mejía, Danilo (ed.). Garlic: Post-harvest Operations (PDF) (Report). INPhO Post-harvest Compendium. Food and Agriculture Organization of the United Nations.If you use the oven and the garlic browns, then the temperature is/was too high and the garlic will likely be bitter.

How To Rehydrate Onion Flakes – add the onions to some boiling water (around 1 cup flakes to 1 cup water). Allow them to soak for 20-30 minutes. Any leftover water can be used in soups, stews, and sauces. Garlic cloves are peeled and sliced. In most cases, the garlic is then heated to a temperature of between 150° and 160°C (~300-320°F). The water is removed to a moisture content of about 6.5%. The dehydrated garlic is then further sliced, chopped, or minced until the powder is reduced to the desired particle size. [7] China is the largest producer of garlic powder, followed by India, with both countries consuming garlic powder as part of their native cuisines and having hundreds of their own internal suppliers within the countries. I love garlic powder and how handy it is for those days when you’re going for effortless meals and don’t want to handle fresh garlic. Not only is it cost-efficient (especially if you’re able to find cheap bulk garlic cloves), but you get to avoid any fillers and anti-caking chemicals used in various grocery store options, and the quality and flavor is usually far better too! Fresh garlic remains ripe for up to half a year as a whole bulb, and up to a month if it is an unpeeled clove, while dehydrated garlic can last for years. [9] Composition and nutrition [ edit ]Once ground into a fine powder, sift it through a sieve, as there is always a few larger garlic ‘pebbles’ leftovers. These can be re-ground and sifted once more. 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. This makes sense as garlic, like its aromatic counterpart onion, gets most of its flavor and smell from sulfurous compounds, mostly cysteine sulfoxides.

And if you’re wondering about the benefits of eating raw garlic vs. cooked garlic. Raw fresh garlic will contain higher levels of allicin, meaning that raw garlic may be best for maximum nutritional value in smaller quantities. You use Garlic Flakes in liquid dishes that undergo some cooking time, to soften the pieces and let them release the garlic flavour. Typical dishes in which they are used include soups, stews, sauces, meat loaves, and casseroles. Garlic Flakes don’t work in items such as an oil and vinegar salad dressing: a dressing has the liquid, but doesn’t have the cooking.Sprinkle over pizza(above sauce but below cheese and/or other toppings), before baking – the onion will rehydrate as it cooks, to add flavor. How to make garlic flakes (aka dried minced garlic – for smaller flakes) at home with one of three methods (dehydrator, oven, or air drying). The resulting dried garlic can be used in tons of ways to flavor and garnish food! In dips or used to garnish (F&P) – like Rainbow Hummus 6 ways, Simple Spinach Yogurt Dip (Borani), or Smoky Eggplant Dip (Baba Ganoush). What it is: Garlic is an allium native to Asia and predominantly produced in China, but is a pantry staple for cuisines across the globe Clove sized to 8-14 mm, dehydrated garlic flakes are widely used for their pungent garlic flavour and aroma as a seasoning or condiment. Its use in cooking releases a much stronger garlic flavour, when compared to that of the fresh ones and enhances the overall taste of cuisine. Dehydrated Garlic Powder: