This article was co-authored by wikiHow staff writer, Eric McClure .A former educator and poet, his work has appeared in Carcinogenic Poetry, Shot Glass Journal, Prairie Margins, and The Rusty Nail. .

How to Make Garlic Flakes (+ Dried Minced Garlic)

The resulting dried garlic can be used in tons of ways to flavor and garnish food!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!Best of all, dehydrating the garlic massively increases the shelf life by removing all of the ‘water’ content that leads to spoilage.If your oven doesn’t go as low as that, then choose the lowest temperature and prop open the door a few mm’s with a wooden spoon, to allow the steam to escape as the garlic dries and speed up the process.Spread the pieces over a cloth or paper-lines baking sheet and 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.This method can take between 2-3 days based on the garlic slices’ thickness, the weather, and the humidity.If you want to go one step further and make garlic powder, then check out this blog post!Store the homemade garlic flakes in airtight containers like glass jars, and keep them in a cool, dry, and dark location – like a cupboard.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.Only use the smaller minced flakes for any recipe where they won’t be rehydrated (such as for everything bagel seasoning).Place them in a bag in the freezer and use them the next time you make some homemade veggie stock.Place them in a bag in the freezer and use them the next time you make some homemade veggie stock. .

Sun dried onion or garlic/homesteading recipes/Pleasant Places

A sequence of unexpected events recently led us to reassess our lives as a busy professional couple.For the same price as the conservatory we planned we have been able to purchase a home here in the Valley of the Roses where we can live away from the ‘Rat Race’ and grow our own food in quiet and beautiful surroundings. .

The Ultimate Guide to Harvesting, Curing, and Storing Garlic

Did you know garlic can last several months after harvest?Follow this step-by-step guide to help you harvest your crop at just the right time, cure your garlic, and keep the bulbs fresh in storage, long after they've been pulled from the ground.Curing and storing garlic allows you to enjoy the flavor of your summer harvest well into winter.Does garlic have to be cured?Garlic does not need to be cured.But if you want it to stay fresh in the pantry for a good long while, you have to take it through the process of curing—essentially just letting it dry.In this dried down state, under optimal conditions, cured garlic can store for several months after harvest (which means you can use the garlic cloves from your garlic harvest as seed for the following year’s crop).You don’t have to cure your entire crop, either.I usually set aside a couple of bulbs I can use up in three to four weeks (especially bulbs that may have been damaged during harvest, but are otherwise edible).Garlic that you want to store should be moved to a dry, shady, airy place once they’re harvested to begin curing.Don’t remove the leaves while the garlic is curing.Can you hang garlic to dry?How do you know when garlic is cured?Garlic is usually ready for long-term storage about a month after harvest.But curing can take as little as two weeks in warm, dry climates, or as long as two months in rainy, humid weather.Large bulbs (and bulbs with large cloves) generally take longer to cure.The best way to store garlic.Storing whole garlic bulbs long-term in the fridge (at 35°F to 40°F) is not recommended because holding garlic at those temperatures stimulates sprouting (in the same way garlic sprouts when it’s planted in the cooler soil and cooler weather of fall).You can freeze whole bulbs that have cured, individual cloves (peeled or unpeeled), or chopped garlic.When stored for too long, garlic will either sprout or shrivel.Sprouted garlic is the first sign that the garlic is about deteriorate, either from being old or being exposed to too much moisture or cold.Can you plant garlic that has sprouted?Sprouted garlic (as well as garlic that’s still intact) can be planted in the fall for harvest the following year.Or, wait for the leaves to start dying off as the crop matures so you can harvest fully divided bulbs in summer. .

onion powder recipe

onion powder recipe | garlic powder recipe | ginger powder recipe with detailed photo and video recipe.generally, these are prepared by sun-drying the fresh vegetables or spices, but can also be prepared using a dehydrator or in an oven.out of these the most common spice mix is the onion powder, garlic powder, ginger powder recipe which can be used for most of the indian curries and snacks.well many would think, there may be a complicated process or set of ingredients to prepare these powder recipes.firstly, for the onion powder, you need to use brown onions and avoid using red onions.secondly, in this post, i have used a knife to slice the onions, grater to grate ginger and food processor for garlic.finally, i request you to check my other related cooking tips tricks methods collection with this post of onion powder recipe | garlic powder recipe | ginger powder recipe.onion powder video recipe:.onion powder recipe | garlic powder recipe | ginger powder recipe HEBBARS KITCHEN easy onion powder recipe | garlic powder recipe | ginger powder recipe 5 from 192 votes Print Pin Email Prep Time 5 mins Drying Time 4 d Total Time 4 d 5 mins Course spice blend Cuisine Indian Servings 1 box Calories 1236 kcal Cook Mode Disable Auto Lock Screen while cooking?▢ 400 grams garlic Instructions how to make onion powder: firstly, peel the skin of the onion and slice to make ginger powder: firstly, peel the skin of ginger and to make garlic powder: firstly, peel the skin of garlic and finely to make onion to make ginger to make garlic powder:.firstly, peel the skin of garlic and finely chop.firstly, make sure to chop, grate or slice as thin as possible.finally, ginger powder, garlic powder, onion powder recipe can be stored in an airtight container. .

Spicy Garlic Sun Dried Tomato Shrimp

This Spicy Garlic Sun Dried Tomato Shrimp recipe came and knocked me over the head while I was avoiding my kitchen and the build up of dishes that were occurring in two sinks.The best kind of recipes are those with minimal ingredients that take less than 10 minutes to cook, while tasting absolutely incredible.It’s chemo brain that plagues me to the point of forgetting everything (including washing dishes).From rice to pasta, zucchini noodles or vegetables, even on toast (don’t judge me).Finally, garnishing with basil before serving compliments the sun dried tomato flavours. .

Preserving Garlic: How to Make Homemade Garlic Powder

Homegrown Moroccan Creole, ready to be prepped and turned into garlic powder.Pictured above is a bowl of our homegrown Moroccan Creole garlic, which is a hardneck variety.We usually grow both types, but primarily use hardneck garlic varieties for preserving – since it needs to be used quicker before going downhill.We often use up as much fresh as possible for a couple months after harvest, then collect the remaining hardneck and any other bulbs from storage that are starting to go soft to make garlic powder.If you’re curious to learn more about green garlic, including other ways to use it, check out this article all about.It includes information on where to source garlic, how to choose between softneck and hardneck varieties, instructions for planting, general care, and how to harvest, cure, and store it!We choose to dry our garlic in a food dehydrator instead of the oven, but that doesn’t mean it isn’t possible!If you read our Fire Cider recipe, you’ll remember that garlic has stellar anti-bacterial, anti-fungal, immune-boosting properties.When food is exposed to heat over 118°F, it will reduce beneficial nutritional properties, antioxidants, and active enzymes.Also, it didn’t dry super evenly, so I needed to rotate the trays around occasionally.It was also quite noisy, and took a longer time to fully dry things than most recipes quoted.Wanting to upgrade to something more modern, safe, and efficient, I queried our amazing Instagram community about dehydrator recommendations.It is quiet, gets the job done faster, has a larger capacity, and more settings – including a timer, which is a huge plus.Your fingertips can actually get slightly burned from the garlic’s natural oils, so use caution if you’re working with a large amount.One huge perk of working with green garlic is that there are no papery bits to worry about peeling.Gently crush the cloves with the flat side of a wide knife before peeling them.However, note that if they become too smashed, it will be a bit more difficult to cut thin even slices.When working with green garlic, they can be cut a tad thicker since it is more tender and will usually dry faster.For green garlic stems, you can either cut them into rounds or long slender pieces.Thinly slicing all the cloves can be laborious and time-consuming, but has to be done if you have standard slotted dehydrator trays.On the other hand, if you have dehydrator tray liners, you could throw the peeled garlic cloves in a food processor to roughly chop them into small bits.Load up your food dehydrator with its trays full of garlic, and turn that puppy on!Again, this is because we don’t want to overheat and essentially “cook” the garlic, denaturing its beneficial enzymes and antioxidants.Our Excalibur dries it nicely in about half that time, and could easily do it in less than 12 hours on a higher setting than we use.Next, spread them in a thin layer on a baking pan covered with parchment paper.Bake at 140°F until it is completely crunchy dry, stirring and re-spreading the garlic bits every 30 minutes as you go.Before removing the garlic from the dehydrator or oven, check to make sure they are totally dry!If you try to break them, the thin dry slices should snap and crack crisply in half, and not bend or be malleable at all.We only separate them partway through like this when we’re making green garlic powder, because the stalks tend to dry much faster than the bulb portion.Completely crispy sliced garlic cloves on the left, ready to grind.Even the best machines may not be able to successfully grind every last hard bit of dried garlic.I call them this because they can be damn hard, so I wouldn’t want to accidentally bite into a bit like this.I usually run the collected garlic rocks back through the Vitamix once or twice again, and get a surprising amount more powder out of very few of them!We skip this step for green garlic because it is so tender in the first place (shown in the photo above).Finally, transfer the sifted garlic powder into an airtight storage container.You’ll probably want the assistance of a funnel here, so you don’t spill your precious goods.And hot dang, is it good… Our year-old garlic powder has no obvious degradation in quality or taste.Well, just in case you need some ideas: Add it to fresh salsa, guacamole, sauteed veggies, in tomato and pasta sauce, soups, curry lentils, hummus, salad dressing, egg dishes, sprinkled in with cooking rice or pasta, or added to homemade sourdough… The options are seriously endless!Once fully dried, place the garlic in a blender or food processor and blend until a fine powder is achieved.Use a fine mesh strainer to sift the blended powder before placing in storage container.If there are leftover hard bits remaining, return these to the blender or food processor and grind further into a powder.Bake at 140°F until it is completely crunchy dry, stirring and re-spreading the garlic bits every 30 minutes as you go. .

How to Make Sun Dried Tomatoes

AND we’ll give you a list of ideas for delicious recipes using your sun dried tomatoes!Another one of my favorite ways to use our tomatoes, especially when I’ve got a large end-of-season bumper crop, is to dry them.Still, we’ll tell you how to both sun dry and oven/dehydrator tomatoes so you can choose whichever method you prefer.We’ll also give you some tips for bumping up the flavor notes along with a list of delicious ideas for how to use your sun-dried tomatoes in cooking!Simply cut the tomatoes in half, place them on a raised screen on some blocks (for circulation), sprinkle lightly with sea salt and place them directly in the hot sun to dry.Another challenge is that when you’re drying food outside you’re attracting more than the rays of sunshine…you’re opening your precious goods up to a critter picnic.Bottom line: Use the sun-drying method is best reserved for those living in warmer, dryer areas with consistent, predictable weather.It gives you full control and delivers consistent results and in far less time – just a matter of just hours.The only potential downside of a dehydrator is the noise (and that’s only if it bothers you), but the advantage is that it frees up your oven to use for other things.Generally fleshier varieties are recommended because they have less water to use and result in plumper dried tomatoes.The main thing to remember is to use uniformly sized tomatoes within the same batch so that they dry more or less at the same rate.If storing them in the fridge do not keep them in the crisper drawer, they need to be kept dry, in as moisture-free of an environment as possible.To reconstitute dried tomatoes simply soak them in warm water for about 30 minutes or until soft and pliable.Remove them from the water, pat them dry with paper towels and use them as your recipe directs.Once your tomatoes are fully dried and cooled, you can pack them in olive oil if you like.Reconstitute the dried tomatoes in warm water for about 30 minutes, lay them out and pat then with paper towels to remove as much moisture as possible.To further soften the tomatoes and to take that extra step of preventing bacterial growth, you can dip the tomatoes in wine vinegar, bottled lemon or lime juice before adding them to the olive oil.Pack the tomatoes in the jar, layering them with dried herbs and/or garlic as desired, then pour the olive oil over the top so the tomatoes are completely submerged in olive oil.Note: If using fresh herbs and garlic be sure to store the jars in the fridge.The oil in the jars stored in the fridge will solidify but will liquify quickly once at room temperature.However, we recommend storing the jars in the refrigerator for two reasons: It will reduce the risk of spoilage and it will extend their shelf life (generally up to 3 months), preventing the contents from becoming rancid as quickly.“Because of their acidity, unseasoned (i.e., no vegetables or herbs) fully dried tomatoes may be safely stored in oil at room temperature.The tomatoes will soften more if quickly dipped in bottled lemon or lime juice before being placed in the oil.NOTE: Dried tomatoes-in-oil mixtures with [fresh] garlic and/or herbs MUST be refrigerated and used within 4 days or frozen for long-term storage.”.Print Recipe 4.92 from 24 votes Prep Time 10 mins Cook Time 7 hrs Total Time 7 hrs 10 mins Course condiment, Ingredient, Snack Cuisine Italian Servings 18 Calories 14 kcal Ingredients US Customary Metric 1x 2x 3x 3 pounds ripe tomatoes (quantity is just a guideline, use more or less as desired) , washed and cut in half if medium-sized and quartered if large.If using a dehydrator set the temperature between 140 and 160 degrees F. On a rack or parchment-lined baking sheet (do not use foil, it can react), arrange the tomatoes cut side up and sprinkle very lightly with sea salt.Turn the tomatoes over around the halfway point so they can continue drying on the other side.For larger tomatoes press down on them gently with a spatula to flatten a little and release some of the liquid.How to Reconstitute Dried Tomatoes: Soak them in warm water for about 30 minutes or until soft and pliable.Remove them from the water, pat them dry with paper towels and use them as your recipe directs.To Pack the Dried Tomatoes in Olive Oil: *See blog post above for instructions. .

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