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Dehydrating Garlic.... A new method to peel the cloves......

post #1 of 21
Thread Starter 

 I've used the 2 nested bowls and it works very well....   except when you have about 300 heads to peel.......

 

Soooo, I've been thinking again.... How to beat the garlic so the skins fall off.......

 

I tried this method yesterday with a towel draped over the mixer head and bowl.....   Garlic cloves went EVERYWHERE and I'm not kidding !!!!!!!!!    But it worked very very well......  

 

So more thinking about a shield.....      I found it.....    The container the cheese balls come in that you can get at most discount stores.....   

 

Did some measuring and trimming and here are the results.....

 

 

....Cut down the container to get better measurements.......

 

 

 

             .... Finally got it to fit satisfactorily.....

  ........BTW, this is a 6 quart and I'm using the paddle........

 

 

 

   ......After about 5 seconds on med to med high......

Still have to peel a few, but wrists & elbows etc.are doing fine

                    ......and NO garlic hit the floor.......   

 

 

 

........Into the Food Processor using the thin slicing blade.....

         Then into the D-10 dehydrator at 110-115oF to dry,

                          for about 48 hours

 

 

 

 

Hope you like this method....   It works soooooooooooo good.... 

 

 

Dave

post #2 of 21

Nice piece of engineering there Dave!

 

Great idea too.

 

Thanks for sharing this.

 

Bill

post #3 of 21

could probably also just use a pour shield or a bowl cover.  I like the idea of using the mixer with paddle...

post #4 of 21
Thanks for posting this Dave. I have wanted to try dehydrating some for a while.
post #5 of 21

:Looks-Great::popcorn

post #6 of 21

Lateral thinking :-) Great idea

post #7 of 21
Cool ...Thanks for the idea Dave.
post #8 of 21

Necessity is the mother of invention. 300 heads?

 

That is a bunch of dehydration you got there. I am there helping in spirit........ Can't ya tell?

post #9 of 21

Good idea! thanks for sharing.

Happy smoken.

David

post #10 of 21
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Necessity is the mother of invention. 300 heads?

 

That is a bunch of dehydration you got there. I am there helping in spirit........ Can't ya tell?

I saw the  pile getting smaller....   That must have been your spirit helping out.... speaking of spirits...  I could use some... 

post #11 of 21
Quote:
Originally Posted by DaveOmak View Post
 

I saw the  pile getting smaller....   That must have been your spirit helping out.... speaking of spirits...  I could use some...

Ok I will share!

post #12 of 21

Just a thought Dave, Have you ever tryed cutting the whole head using a Madolin like for cabbage? Maybe the thin skinned cover would blow away with a fan? Or heck just dehydrate it. Just a thought.

post #13 of 21
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 
Quote:
Originally Posted by DaveOmak View Post
 

I saw the  pile getting smaller....   That must have been your spirit helping out.... speaking of spirits...  I could use some...

Ok I will share!

If I was closer, i'd be there !!!!

 

Quote:
Originally Posted by Foamheart View Post
 

Just a thought Dave, Have you ever tryed cutting the whole head using a Madolin like for cabbage? Maybe the thin skinned cover would blow away with a fan? Or heck just dehydrate it. Just a thought.

300 heads on a mandolin ???  we've got one but I don't think so....  It goes into the dehydrator.....   Bride grinds it for fresh powder or throws the dried slices into smashed taters.... Ummmmmmmm   good... 

post #14 of 21

Anyone ever try using the dough paddle in a food processor to peel garlic?  I will try it when I get home but Dave's mixer trick inspired the thought.

post #15 of 21

Great idea, Dave. I gave up on drying my garlic a couple of years ago as I prefer it frozen but this might make it easy enough to try again.

 

Disco

post #16 of 21
Thread Starter 
Quote:
Originally Posted by fixer View Post

Anyone ever try using the dough paddle in a food processor to peel garlic?  I will try it when I get home but Dave's mixer trick inspired the thought.



I have the paddle on the machine..... the cover, keeps the garlic off of the floor.....




Disco
[/quote]
Quote:
Originally Posted by Disco View Post

Great idea, Dave. I gave up on drying my garlic a couple of years ago as I prefer it frozen but this might make it easy enough to try again.



You can peel a bunch in seconds flat.... first year, Bride spent 8 hours peeling garlic over 3 days.... Now I peel it in 20 minutes....
post #17 of 21

What would happen if a person dehydrated the whole heads of garlic then shuck it as needed? Looks like you got some serious dish washing chores in your future lol.

post #18 of 21
Thread Starter 
The cloves need to be sliced pretty thin from our tests.... Garlic don't like to dry for some reason.... maybe it's the oil in it... When we used the "thick" slice blade on the food processor, it took about 10 days to dry the slices.... and the slices are hard, very hard, and brittle....

Dave
post #19 of 21

Gotcha on that..thanks. The stuff is pretty durable. Noticed that in chili cooking. Hunk o garlic down in there lasts forever. Powder is much better. Smart thinking.

post #20 of 21
Thread Starter 
Here's the last of last years garlic crop...... Had to dehydrate it before it went bad..... The elephant garlic lasts quite awhile in "root cellar" type storage.... 8 months is about the limit..... Now it is good for a looooooong time and doesn't lose much in the way of flavor.....

that's about 3 quarts of dried/chopped..... All 10 trays in the D-10 were full.... 24 hours at 110 deg F.....

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