Drying Garlic Slices - Is It A Good Idea? Or How About Loose Cloves?
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- Опубликовано: 8 фев 2025
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If you have fruit leather trays for your dehydrator you could put all the cloves in a blender and blend them up then spread it on the leather trays to dehydrate. Once they’re dried grind it up in a coffee grinder and sell powder instead of chips.
That would make them bitter. When you puree garlic and onions it releases a lot of sulphur. Its why cheap garlic and onion powder is bitter and granulated garlic isnt (or shouldnt be)
I'm learning so much!
@@WayOutWestx2 if you're able to I suggest watching as many of the first era of Alton Brown's Good eats TV show he crams so much science into that show it's wonderful.
Hello! I'm a chef, and I'd also recommend confit garlic, you can use whole garlic cloves, so less work. Confit means to cook it at low temp in some kind of fat, goose, oliveoil, canola ect. And it will last for years. As someone mentioned as well is black garlic. But it takes a very long time. I did it myself in a rice cooker that I left on "keep warm" for 1 month! And it basically ferments the garlic, just like they do with vanilla pods. And the best thing with black garlic is that you leave the whole garlic intact, to ferment in it's peel. But because of the time it takes, it brings up the price. Black garlic is easily over £200 per kilo! Also garlic in honey is also something to try. You basically put cloves of garlic and cover with honey, and let it ferment for about a week. I always enjoy when Sandra shares her recipes!
Thank you for a lovely channel Tim & Sandra!
Try the bowl in bowl method. I use it to extract delta 8 from hemp. It wont burn if you run out of water on COOK and you can turn it to WARM at night. Or confit in a pressure cooker. I prefer thin sliced, salted, rest for a bit and fry in peanut oil and drain. Great on creamy soups or acorn squash chilli or soup.
Thanks, yrtott. You're right, I must get round trying this. (But when?!)
We've fermented garlic in saltwater many times. It's excellent, if you happen to go in for that kind of thing. And quite useful as a home remedy for colds and other seasonal illnesses.
I wonder if the leftover stalks and paper surrounding the heads could work for packaging, in the boxes of loose cloves.
Simple task... You need an extra long version of Sandras cabbage grating board with twenty or so blades. Then you put the drying tray under the board an pull the garlic clove from one side to the other. Every blade cuts one slice and this falls down onto the tray. Then you move the grating board sideways an you can cut a new line of slices.
...maybe that could actually work? :)
I'm putting €50 on Tim to finding out a great way of spreading the slices in the follow up video and the rest of the world wonder, how come we didn't think of that.
envisioning some kind of high speed spinning slicer that cuts off a piece and flings it onto a conveyor belt, or moves as it slices to fire the pieces down onto a try that can then be put into the dehydrator :)
How about something like your spiral cut apple slicer? Put them in the dehydrator as a spring shape on a kebab. Or something to cut them around the circumference so they unroll like a scroll in one strip. A little tough because of their lopsided shape but maybe possible.
Or, chop them lengthwise like tiny french fries. Then you can lay them down in a pile all parallel and they'll spread out in one direction easily as you roll a hand over them.
If anyone can help them with something niche like this i would put money on it being you.
Brilliant! 'Tiny Garlic French Fries' - a best-seller for sure!
Peeling the individual cloves takes time too. Maybe you can dehydrate them without peeling and then shake them in a basket to get whole dehydrated cloves. Or figure out a way to mash them once (like you do in the kitchen for cooking) tho shed the skin then dehydrate. I love garlic!
You could slice the garlic directly on to a moving mesh belt conveyer to create a mono layer. Then move the belt through a continuous, linear dryer. You could flip the bed of slices by dropping them from one conveyor to another several time to improve drying of any that may overlap. This is a general concept, but there are lost of details to work out.
Wanted to see a long video, I was waiting for garlic harvest, curing segment ... ❤
Many seed places seem to sell them by the clove. I’ve ordered a box as I know they will be fresh and top quality. Thank you Tim and Sandra.
Thanks, Jake!
I suggest you craft a scaled down version of cabbage slicer, which takes one garlic clove. Place several blades in a row, put above the tray - slices will drop on it. Clove holder moving along the rails might help.
We buy 3 jars at a time of crushed garlic. You could just do that instead of the drying!
Dear avi bank
👍👌👏 Exactly what I thought instantly too. Mixed with a little bit of salt it may last a long time in glasses (even without cooking).
Best regards, luck and health.
Avi - are they in oil?
Dear @@WayOutWestx2
Usually garlic needs not to be crushed when the cloves are in oil.
By the way: Maybe making garlic pesto (pure or with other ingredients) would be a good idea too!? Of course it's time consuming and therefore maybe only good for private use!?
Maybe really good crushed or well chopped cloves can be dried in the fabulous dehydrating machine from your generous friend too. At least it's worth a try, don't you think so?
Sincerely yours.
you could put them in olive oil with herb and chili....in a nice bottle...or mince them with ginger to freeze...or pickled....less work....
How about a dehydrator that tumbles? That way you could put the slices in and tumble them as they dry so they'd naturally unstick from one another. I think this is might how crisps are made. I think you could design and make one, Tim!
Hi from down under, I actually used a food processer to chop cloves into quite small pieces but not pureed. Just enough to be able to spread on baking paper and then dehydrate . It makes a granulated garlic perfectly. Good on ya. Viv
Thanks, Viv. Sounds simple and effective too. I'm learning a lot : - )
Roasted garlic in tiny jars with cute labels. Delish!
Second idea is to use your cabbage slicer, but catch the slices in individual stacks within tubes (should be fairly simple contraption).
When tubes are full, stick a skewer through whole stack then dehydrate them on the skewer. No trays required!
Maybe a slow moving conveyor under the garlic slicer to catch them as they fall down?
Personally I'm happy with minced garlic, it tastes just the same as fresh and makes healthy cooking fast and easy.
Float them in oil with a conveyor belt to pull and set them apart ! Also grind into a paste would work ! I was also thinking in vacuum sealed bags !
Thank you Sandra and Tim, we received our box of garlic this morning and we can't wait to get planting and cooking.👍
Excellent! Good luck with them : - )
What about preserving the garlic in jars - maybe with oil? Bonus is you get garlic infused oil as well!!
You could use your cnc router fitted with a tubular garlic magazine with a rotary cutter at the bottom. The only problem would be synchronosing the cutter with the positioning of the magazine but this could probably be done with the lift/drop signal of the router cutter. If your router takes an 8x4 sheet you could lay out all the trays and fill them in one hit.
I know some posh chefs that would trip over themselves for some of those garlic chips.
You may be able to tumble them after slicing, but it would require a steel tumbler. Think like a cement mixer tub or something similar that as a unit fits into the dehydrator, tumbling as it dries.
I suppose the next issue would be either the chips sticking together, or flaking into smaller bits as they dried.
I dehydrated 4kg of garlic at the beginning of the pandemic. My process was as follows.
Choose garlic that peels easily.
Throw them into a stand mixer and let them bash about a bit to loosen the peel.
Peel em, blend them to about a 5mm cube size.
Dehydrate the blended result.
We have a cheap plastic 5 tier circular dehydrator, and I put the crushed garlic in quite deep in the trays. Probably about an inch deep.
Rotate the tiers, as the heat distribution isn’t consistent. Took us about 2 days to dehydrate 4 kg worth in one sitting.
After all properly dry, store the dried garlic cubes, and put small amounts through a coffee grinder when needed. If you grind everything at once, it loses its freshness faster.
Good luck!
I wish I had a life like you guys I would be the happiest man in the world if I had animals I could play with
You need to catch them straight off the slicer(cabbage shredder), catching them in the bowl is the problem. What's really required is a continuous slicer and dehydrater. Have you thought of smoking them Tim,not in a pipe but on wood chips?
A conveyor belt or a moving tray that moves to catch them in a grid?
Brilliant!
I think making black garlic would be worth a try. The amount of work is much smaller and the prices it fetches are quite high compared to regular or dried garlic.
One way to theoretically speed up the process is while you are slicing the garlic start placing them on the rack. Instead of slicing and setting them in the bowl, each slice that is produced will be collected and set on the tray, this will prevent them from sticking together in the bowl. It might be worth a try.
Just wanted to publicly say thank you for the elephant garlic you sent which arrived today - superb quality cloves. Really chuffed|!
So nice of you
We slice it, dry it in a dehydrator, and grind in a coffee grinder to make powder. Of course, we’re just doing small quantities. Sheesh, that’s beautiful garlic!
My Dad made a veg dehydrator using an old fan heater and stacked boxes with net for the bottoms. We used to slice up the veg (we did carrots, parsnips, onions and leeks. We used to slice the veg up, start the dryer and as things began to dry out the air flow would toss them round and separate them. We used to keep an occasional eye on things and if we saw clumps we'd stop the machine and gently break up the clumps before restarting the machine.
Try cutting the slices over the dehydrators trays that way you dont have to move them out of the bowl where they can stick together much more. Also I dont know about your friends dehydrator, but what I know is they dont have to be perfectly separated to dry.
Try smoked garlic! Seems to sell really well in some places. You smoke the cloves or whole bulbs, skins and all.
If you make a machine like an egg slicer that cuts thin slices & then under each slice starting in the centre you have chute that is for the first one vertical, the seconds on either side bent a little so that the slices that go in them land aside the centre & so on. You would need either a vacuum or air pressure to make sure the slices don't stick & possibly a top pusher that would force each slice down its chute, and you would advance the the bottom collection board after each cut. Alternatively a vacuum head pick & place with vision would find a slice pick it up, pass over a comb or similar to knock any slices stuck off & then place the slice on a board, cut vacuum to release & repeat. Thanks for sharing!
In the UK the Supermarkets sell a small square shaped jar of chopped garlic in olive oil! Perhaps you don’t need to dehydrate at all! As a beekeeper I’ve even experimented using jars of whole garlic cloves immersed in honey that will keep and can be used for glazing!
you definitly need to try "black garlic" - a fermentation process that takes 4-6 weeks. you need to heat the garlic to >60°C and do that in very high humidity (>90°C) - out comes a very marketable and valuabe delicacy.
Even if things don't work out economically viable, its great to watch you experiment . Keep it up.
03:24 Oh man the moment you turn this thing on, the smell must be incredible! Heat and that big metal fan in the back spreading the hot air around?
I am so jealous!
Your videos are satisfying me..
Love you both of you from India 🇮🇳🤞😊
Sounds like Hasselback-ing could be the answer. Normally used for potatoes.
Maybe use egg slicer-type cutter but leave all slices attached at the bottom. A picture will describe it better than I can!
Hi, you may wish to try garlic salt. It's lovely, and the cloves stretch a lot further, and all you do is put the garlic and salt into a blender until the garlic is small enough.
Hope it helps.
2.38 I'm sure I can smell it! Wonderful!
I could never use a board like Sandra's mom's cabbage slicing board. I cut the very end off of my index finger as a child and it bled profusely. Just watching you using it now makes me uneasy!
Rotating drum dehydrator - throw the flakes in & round & round it goes. I just don't know if there are any sub industrial size units available.
Maybe have a play with a used clothes dryer...
In the US we have a company called Imperfect Foods which ships produce that doesn't pass the normal attractiveness standards. Perhaps this you could advertise the cracked, open garlic in a similar way? I love how you experiment with your ideas!
What about putting cloves into jars of oil? I have “preserved” the individual cloves of split bulbs of elephant garlic in olive oil previously - 6 months on they were still fine to use 🤙. Tie a nice ribbon around the jars and charge double 😉😆
Preserving garlic in oil at room temp is greatly frowned upon since it is not acidic enough to prevent botulism from growing unfortunately :( Apparently you can put them in oil and freeze them or something though to have garlic/oil ice cubes
@@Squibbleses funny cause ive seen garlic in oil on store shelves over here in germany. Maybe heat treated?
@@the_retag Almost certainly they would have been careful,y dried to a specific level, had some heat treatment as well as having one or more preservatives added.
Always good to see new techniques being tried. How about something like a drum shaped stainless steel cage, riding on a set of castors, with one of the castors on a low speed motor to rotate it, inside the dehydrator? Something like a rock tumbling machine, but of mesh. I suppose it all comes down to how well the individual slices would peel apart as they dry, so they wouldn't produce clumps of dried slices.. Perhaps a slicer could be designed to produce curved slices, a little like a tiny pringles crisp. That should reduce surface contact between slices, and encourage them to separate as they dry.
I'd be tempted to just pickle the peeled cloves! That's an amazing drier, I have a little dehydrator envy. I'm working on a new type of dehydrator at the moment, that if I'm right should be just as effective but take a fraction of the cost to run. It should also be cheaper than an Excalibur model, and be relatively easy to build. I'm hoping to have it finished, tested and videoed (is that a real word?) within a few weeks. I just hope it works as well as I think it will.
Good luck with the dryer - looking forward to seeing it in action
There used to be a thing in the US called a Salad Shooter. It was electric-powered and would cut up veggies and shoot them out it's snoot into a bowl. If you had something like that you could move the trays under it as the sliced garlic shot out. Mechanize it so that the tray moves automatically and a single even layer is deposited and then it stops to wait for the next tray. Touch up finished trays with the shish kebab sticks while waiting for the next one to finish being covered.
Frying and drying garlic can be a great condiment
Puréed & frozen in ice cube trays, like I buy mine from the Indian shop.
Or a spiralizer, as others have suggested,
Or like a pencil sharpener?
Or something like the rotary bean slicers with the output falling onto a travelling belt or rotary table?
Looking forward to whatever your inventive mind will come up with, Tim!
Hi Tim I do wish I could have some of your wonderful garlic but I think I my live to far away best of luck in the shops .
Rotary peeler, rotary slicer and rotary drying, like the ones used for roasting peanuts and/or applying coatings to candies. I'm sure Tim has the skills and brains to speed up and automate this process
Put a metal conveyor belt beneath the slicer and adjust the speed to catch each slice seperately. Continue the conveyor into a long oven or toaster.
That is a good idea as well. Hot coal fired garlic. Up the price another pound or 2..
Our Ikea bought garlic press will press normal small garlic into a pulp without first peeling them. In fact not peeling makes it a lot easier to clean the press out afterwards.
If you could make a stainless steel garlic press for those large ones of yours that is easy to clean out after each clove, you could either try drying out the pulp or sell the pressed pulp in jars, ready to scoop out. Perhaps a rotating press wheel where you put in cloves in the top, turning in steps, and at the bottom they get pressed and then scraped clean?
Unrelated to the spreading of the garlic, I recommend switching from plastic tape to paper tape around boxes (I use tesa paper packing tape). It works just as well and it’s much more eco friendly!
Still trying to find a supplier in Ireland..
I bet that smells wonderful
I find that when bacon sticks together out of the package the easiest way to separate it is to throw it in the pan in one lump then let it cook for a minute or two and then the rashers are easy to separate.... Perhaps the same thing would work with your garlic. Spread them around the trays as best as possible without actually separating them. Give them a couple of hours of dehumidifying treatment then take them out and try separating them... You might find that because they are so think already you don't need to separate them at all before the drying starts and they will still dehydrate perfectly well without any finicky separation.
I am not sure if you can do it with elephant garlic but if you could build a drying oven that can keep a temperature of 140f/60f you could make black garlic. 4 weeks at 140f will do it.
In USA some garlic seed companies sell bulbs and some sell cloves
Build some type of a tumble drier. They may have to be sliced a little thicker though.
If the slices float my suggestion would be to slice them into a container of water larger than the size of the drying racks. When you have enough to cover the rack scoop the slices up with the rack like you see people making home made paper. If the scoop process works you could slice the garlic separately and then put them in the water bath later. I don't think the short immersion would leach any flavour and you are drying it immediately so there shouldn't be any problem with mold. Just a thought. Good luck. Really enjoying your videos and look forward to viewing many more
Great idea - thanks. I'll give it a try..
How lovely we will watch later something to look forward to 😊 we love Ireland and your channel Tim and Sandra your so lucky to live in a beautiful place Ireland we just love Ireland.Will have to visit next year now. God Bless and peace to you all.☺️☺️☺️☺️☮️☮️☮️☮️☮️☮️
Another added value for those cloves is to ferment pickle them in small jars covered in a salt brine. They will keep for years and taste great
make "Black Garlic" so yummy and doesn't matter what the state of the bulbs on the way in. The garlic farm on the Isle of Wight sells elephant garlic cloves singly so hopefully there is an exploitable market for you.
Slice them onto a conveyor belt that runs into a long drying tunnel that has warm air. The belt dumps the dried chips off the far end and returns for more. Would need to be easily cleaned.
Just ordered a box, might even get my finger out and get them in the ground by October this year!!! Thanks guys, all the best from Donegal.
Thanks, Seamus!
I haven't had dried garlic before. I've also never had Elephant Garlic. It looks great.
Maybe a food processor and then dry as garlic granules or ground garlic? Loose cloves is a good idea too
they look Delicious. im so glad you got the channel back.
It seems to me that slicing garlic directly onto the drying trays could be automated with a cheap CNC printer frame, all that would need to be done is replace the printhead with a small mandolin slicer... some custom g-code to place the slices on the desired grid, using the filament run out sensor on a push button would allow the operator to observe the slices and reload the garlic when needed.
You could have the drying racks on a slow moving belt below your garlic slicing mechanisms so that the chips fall directly onto the trays, I’m imagining wide blades mounted on a spinning rod below a series of tubes that you fill with garlic cloves
I think it might work to put the slices on a moving band, and have some height-restrictor that only lets trough one layer.
Then another band with some kind of restriction that makes them que up withouth bunching up. Maybe a plexiglass that is just high enough for them to pass, with some tiny silicone-fingers that holds them back until they are pushed trough by other slices.
I like it! (I think they would get stuck, but worth a try)
Looks like the individual garlic cloves in 2 Kg boxes are a better idea.
Good luck and thanks for an interesting video.
Here in the United States garlic is also available in a minced form in small jars. I think they are packed in olive oil, though I am not certain. Frankly, it looses some of its taste when sold this way, but it is dead easy to use. You could mince them very quickly in a blender or food processor .
I hope it all works out for you two, sorry but I'm in Ontario Canada, if I could import some of your garlic I would, as I love Garlic more than life!
Here at Downeast Thunder Farm in Maine (USA), we grow the "Russian Red" varieties of garlic with excellent results. I love your idea of producing dried garlic slices and I think we may give it a try (just for our own consumption) as we do have a dehydrator. I agree though, the process is too labor intensive to be a commercially viable product that would be profitable. Thanks for sharing!
I've seen dried garlic as a thing before, with these beautiful black coloured cloves with the texture of liquorice and almost a bit sweet at that point. They were amazing. I forget what they were called, maybe balsamic garlic or something. Anyway, lovely stuff, bet you'll enjoy those slices over the coming weeks 😊
Tim, what about crushing the cloves in a wooden press, the skins will separate easily and then the cloves could be either dried and ground or just bottled in oil and ready for sale? You may already have tried that but it was just a thought that may be quicker and easier and produce a saleable product.
I like it Stuart! Though experiments could get messy..
A wire drum that rotate slowly with a bit of heat and fan will dry out the garlic just enough that they no longer stick and then can be tossed on a sheet and tossed in a dehydrator. The key for the process is drying them half way to prevent them from chipping up and breaking up. One thing is a green Chile roaster is kinda what I mean. This would massively speed up the process. Once they are to a half dry stage can be tossed on to trays with out worry of them sticking. Now I do not know for sure or not if they will curl when they half dry or not. Either way its something to try out. I have also though of something like this for cooking down tomato sauce. A large pan that rotates with a paddle in it will keep the sauce moving and not sticking to the sides while gas heat is applied to the bottom. Also a solar dehydrator can be made much like your drying tunnel. Just a small shed with exposed glass to the south should provided enough heat to dry out the garlic if and when there is enough fans included. I also do not think or I am not sure you might be able to dry out the slices quite a bit in a machine like this. It really just depends on the speed and how much fan and heat you apply. From the few cracks you did I do not think they would brake up that much if they would even do that?
After slicing add salt to the slices and let the salt drive out the moisture first. Then rinse and use the dryer. just a tip.
Good idea, Lars. Thanks.
Just ordered a box 📦. Looking forward to putting a few in the ground and eating the others! Thank you Tim and Sandra xx
Maby small conveyer belt under the slicer that places the slips on the dryer sheets. Although the sheet must be moved to separate the slips .
i would peel them, puree the garlic and vac pack and freeze them. it would be nice for catering
Interesting idea - thanks, Aidan!
You could try deep frying, so the tedious process of arranging them for drying is substituted by just throwing them in hot oil (careful to not burn the delicate thin slices). I’ve seen fried garlic slices being sold where I live, they keep well too.
Interesting!
At least you walked through the process, insightful! - I might lean towards making garlic powder. Peel them, put them through a roller or crush them somehow, that paste onto a tray and dried - maybe a rotating drum, grind into a powder.... weight wise, you must be looking at about 5% after drying?
Could you could make a tumble drum do go in the dehydrator? My only worry with that is you would end up with garlic granules rather than slices. Maybe a very slow rotation?
The only way I could see how to do it would be a continuous open grid belt where each slice falls on the belt it is then run through very hot oven where it is instantly dried dried then at the other end the slices are dropped off into a bin to be funneled into a jar.
Mom buys hers chopped in water.
Hi, iam not an expert on some sort, but here is my idea: How about building a machine slicing the garlic and place the galic slice underneath on a moving board of some kind. So the slices lay side by side directly after slicing. then place the bords side by side in dryer.
You could make and sell jars of "Toum" (thick middle eastern garlic dip)
They're excellent.
I had that in New Castle PA a few months ago. It was SO good!
Interesting!
Spreading the slices before drying: My mind jumps to an air-blower to randomize placement. The trays are set on a conveyor belt, the belt basically very coarse mesh, and the belt passes through a tunnel, with forced air passing upwards. The air current lifts the slices off the drying racks and they flutter down in a random pattern. . The output end would deliver trays that were close towell-distributed. There would be manual tweaking at that point, but the bulk of the boring and repetitive work would be done by machine the . You could experiment immediately with a single tray and a single drying rack and a handful (about three ounces) of wet chips to see what happens. (Segue into "Let the chips fall where they may"). The same principle should work for spreading carrot slices and the like. Cheers Chris. P.S. Now I think about it, if you ever get around to hooking a hooked to the Green wood-chipper , you will be able to slap your forehead and say "Why didn't I think of this technique for spreading garlic slices?", C
I can't type properly at the end of a long day, sorry! C
Will u make a level crossing for your railway
I wonder if you could just dump the whole lot into a slowly rotating drum inside of a dehydrator that would end up spreading and separating them as it dried them.
What about garlic paste? I think that would be easier to process than drying slices? (Never had dried garlic. Looks yummie and now I want to try it :) ) Thank you for another lovely video!
You could try fermenting your garlic
You could do it with honey as well
Maybe you should pre-dehydrate them before to make it easyer to spread them to dehydrator tray so they aren't so sticky?
The first thing I’m gonna do with a bulb is split it into cloves, so I’d certainly buy a box of cloves.
Not a fan of peeling garlic in this house, until Jamie Oliver said to put unpeeled garlic cloves into a garlic press and squidge them directly into your dish. Great fan of sqidged garlic, so could you bottle squidged garlic? Little jar of sqidged garlic which could be teaspooned into dishes would go down a storm here , as we tend to use dried stuff !
I dont have any experience in food dehydrating , but what if you could dehydrate chunks of garlic and then grind them into powder ?
Garlic powder is always selling , and will last forever .
Another idea is you could sell peeled garlic cloves in small bags , i see a-lot of peeled ready to use garlic in the supermarkets
You can also crush the garlic and put it into moulds in the freezer and sell them as frozen garlic cubes , you can also add herbs and make different flavours,
I hope this helps,
Best of luck !
Still subscribed but notifications turned itself off. I turned notifications back on.Hopefully it will stay on.
Tim you might use your XY router as an XY placement machine
mount (even you existing slicer?) with mechanical arm driven by your Z axis command to operate the slicer
(windscreen wiper motor?)
lay out all the grills in an set array on the table
Tell the machine its drilling a grid of holes I think you will see the idea!
picking up and dropping each slice would be an interesting challenge!
@@WayOutWestx2
My idea is not to to do any picking
I see the whole slicer (mounted flat) in place of the router moving in the XY (horizontal) grid
the slice mechanism driven by the Z axis instruction would drop an individual slice
directly onto the grills
have you seen how a pick&place machine operates? (used when mounting electronic components on a curcuitboard), That kind of mechanism could solve your drying issues.
Black Garlic seems like an ideal option. Just need heat and time.