With the abundance of garlic we grow every year, there are ways to save the "stinking rose" to keep it versatile and fresh tasting.
Bride gave me a "Sausage Maker" dehydrator several years back for the big "60" (i think it was the 60).
This tool/toy has been worth having around.
I found the best temp to dry garlic is 110-115 deg F. Any higher and the garlic turns brown. Not real pretty.
Here is a picture of my "calibration" template. A braided probe was inserted in the oven to check temps and noted on the paper. The temp swing is about 8 deg. in the oven. The oven has a continuous fan which is great for speeding up drying.
We separated the cloves peeled off the thin skin........
Ran the cloves thru the fine slicing blade on the food processor.........
Distribution of the garlic chips on the parchment covered trays is below.........
The food grade silicone, that is impregnated in the parchment, fascilitates the easy removal
of the sugary garlic.........
The natural sugars in the garlic make it really sticky......
Separating the chips is a PITA......
Walking in the drying room and smelling the garlic drying is pure heaven.......
Holding the parchment in place with "bobby pins"......the fan had tendency to "move" the parchment
around in the oven.........not good.......
Parchment works really great for drying foods that have sugars in them........
In 48-72 hours....we will have dried garlic chips that store a really long time in a ( vacuum NO LONGER, regular lid jar only) sealed jar.....
Thanks for lookin'......Dave
Bride gave me a "Sausage Maker" dehydrator several years back for the big "60" (i think it was the 60).
This tool/toy has been worth having around.
I found the best temp to dry garlic is 110-115 deg F. Any higher and the garlic turns brown. Not real pretty.
Here is a picture of my "calibration" template. A braided probe was inserted in the oven to check temps and noted on the paper. The temp swing is about 8 deg. in the oven. The oven has a continuous fan which is great for speeding up drying.
We separated the cloves peeled off the thin skin........
Ran the cloves thru the fine slicing blade on the food processor.........
Distribution of the garlic chips on the parchment covered trays is below.........
The food grade silicone, that is impregnated in the parchment, fascilitates the easy removal
of the sugary garlic.........
The natural sugars in the garlic make it really sticky......
Separating the chips is a PITA......
Walking in the drying room and smelling the garlic drying is pure heaven.......
Holding the parchment in place with "bobby pins"......the fan had tendency to "move" the parchment
around in the oven.........not good.......
Parchment works really great for drying foods that have sugars in them........
In 48-72 hours....we will have dried garlic chips that store a really long time in a ( vacuum NO LONGER, regular lid jar only) sealed jar.....
Thanks for lookin'......Dave
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