How to Make Garlic Powder (from fresh garlic)
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- Опубликовано: 30 сен 2024
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After a couple years of planting, growing, harvesting, and curing garlic on this channel, last time we finally showed you one of the ways we actually USE garlic, in the form of garlic salt. But a few of you had concerns about the type of salt that we recommended. So, whether for reasons of taste, health, environment, or just plain old curiosity, either way, we’ve got you covered. Because in this video, we’re going to cut out the salt completely, and show you how we make garlic powder.
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Brilliant! I also make lemon powder out of dehydrated lemon peel (shaved off with a peeler). These powders are brilliant - another way to store things long term..
Now you've got me thinking about homemade garlic lemon pepper.... hmmm....
There is no such thing as a bad garlic smell...
Dehydrate garlic in your house and then say that. Holy cow.... could run you clean out of town.
We used to eat garlic, surely no problem but to someone like acheide, she will run away from home. My daughter's friend hate garlic and said he never eaten 1 garlic in his life ! But I cooked many stews, he finished them for me that I wanted to keep for dinner -- cook once at lunch time and eat for 2 meals. I added in garlic to blend with all the ingredients in order to make the stew yummy ! There he was so pround to tell everyone that he never eaten 1 garlic as he would vomit ! Ha ! Ha!
@@rebeccafoo Haha he maybe never had anyone cook good food for him like you did?
Your videos are always top-notch quality!! Not only informative, but so well put together. ~ Kir in Tennessee
Thanks so much! We REALLY appreciate that!
The garlic I kept in the fridge was getting old and starting growing roots so I shoved them in a pot of dirt and now I have 5 lovely tall sprouts... Now I wait... Till August... I did this in November
When I tried this my powder turned into a hard rock after about a month. Adding a small amount of corn starch or tapioca starch stops this from happening.
Chances are your garlic wasn't 100% dry
Ty for the helpful tip
Warning: watching this video on your computer will make your screen smell like garlic... (i love it).
Thanks as well for raising the environmental concern about shipping!!
No kidding, it drives me batty when people brag about various "organic," "natural," "sustainable" items.... that they have shipped in from across the country or from other continents. WTF?
For more fresh garlic, process in the food processor with a little olive oil into a paste. Then spread into a mini ice cube tray. The ice cube tray that makes 1/2"x 1/2" cubes. Freeze. Then put into a plastic bag. When you need fresh garlic for cooking, take out one cube for each clove needed.
Trader Joe's sells it in little trays. I've kept some to make my own.
Love how thorough you are comparing the various options, thanks!
Excellent video. Like garlic for so many different dishes. Love that your garden has produced so much produce and you experiment, and share. 😊👍👍
Thank you so much about addressing the pink himalayan salt comment I made in the last video. I don't necessarily think that it's "bad", it just bothered me that I often see it touted as so amazing because it has minerals, when it really isn't much different from regular rock salt, or sea salt, or pure kosher salt. And then there's the environmental impact of shipping from farther away. I am just reiterating what you said at the beginning of this video but I just wanted to say you are awesome for doing so and I love your channel and the work both of you are doing so much
Himalayan salt is a marketing scam, plain and simple. I share your admiration for the way they run this particular channel.
I never understood the point of garlic powder. It's a poor substitute for real garlic, which already stores for a very very long time. So why bother ? I've ONLY seen it used in American cooking, in stuff like fried chicken, which is not a very good sign... When neither the Chinese, the Indian, the Italian, the Japanese, the Spanish, the Greek or the French use an ingredient in the form that you're using it, this isn't a very good sign... The same goes for onion powder (or granules), it's a very poor product. And if you want to save time, then just do what the Indians do in their stir fries and curries, which is to use garlic paste. Still not as good as the real thing, but much better than garlic powder.
Allicin the best component of this bulb is linked to many health benefits but is not present in garlic powder.
The first time we dried garlic I used a dehydrator but set it up in the kitchen and went to bed. The next morning EVERYTHING smelled like garlic!! The curtains, the carpet, our clothes, our hair, everything! 😂 We bathed best we could and went to work. My wife had people ask her if we lived near a pizzeria! 😆 it took weeks to get the smell out.
How many kilo grams of fresh garlic do you need to make 1 kilo of dried garlic powder.
We made some last year with our own garlic and it was SOO good!
Well, thanks to you guys, I have started my own permaculture/ Ruth Stout garden! I am the same age Ruth was when she started (57) and it's quite a job to start! I would send pictures but have yet to figure that out.
Again, shelf life please? I love your videos vtw
The official recommendation is usually about 3 months, but we've (unofficially) kept it MUCH longer than that. As long as it's stored in an airtight container and in a cool dry location, the worst problem tends to be the decreasing flavour over time.
If you store it in vacuum sealed bags, it will last years.
Another informative, yet simple recipe. Thankya! On your last video, I made a suggestion for a Canadian expat in Ireland. (he hasn't posted much, but his testing and methods are interesting - also, it may have been from my other log-in, I can't recall)
Anyhow, I had a couple other suggestions for your video viewing pleasure (along with their respective books). They are all "no dig", but are intensive farming on small plots, and do not follow anything like Ruth Stout or other low intensity, mulch-intensive methods. While this may not be your intended long-term method of choice, (it's won't be mine, either) but the basics are invaluable, and the underlying concepts about rotations, planting choices, times, plus the no dig methodologies.
I would guess you've heard of the first, Jean Martin Fortier, "The Market Gardener" (a Quebecer!). He has his own channel, but a couple other channels each have uploads of his (long!) oral presentations. Here's part one of one of them: ruclips.net/video/1BH0NkN6zHsY/видео.htmlet another solid option is
Curtis Stone, the "Urban Farmer" out in BC. He & Fortier are friends, but follow slightly different methods. Curtis has years' worth of videos, but this video is one for perspective on his choices: ruclips.net/video/C0kVIS3rQ28/видео.html
Lastly is Charles Dowding, an older Brit. He's yet another market gardener, but a VERY different style (both videos and personality). Like the others, he's been on youtube for years, has books and does classes, etc. Here's a good vid on his basics of no-dig. ruclips.net/video/NE6aVGnBDYs/видео.html
Thank you for the video. I just came across your channel and I like your content. My wife and I have been dehydrating for about 25 years and have had many success and a few failures. Wife prepared and dehydrated the food for 12 people on a 10 day canoe trip totaling under 100lbs in 2014. Please keep up the great work.
I don't comment often on videos but I have to say I love this channel. You guys give so much information and make it interesting. I can't wait for more. Thank you from a farm girl stuck in a city.
Great video, thanks. I plan to try this with this year's harvest :)
Great video. I especially liked the "shake the crap out of it" method ;-) - very interesting to see how efficient it was. I'll def give making garlic powder a try now.
That worked much better for me on larger cloves with looser skins...not so well on the smaller ones. Maybe should have connived to get hubby to lend his muscles to the task.
How long it can be stored? I assume industrial powder have some additives for longer shelf life... Or simply dry environment and garlic's properties wont allow any issues...
On the salt issue, if you don't want to import salt from halfway around the world there are also salt mines in Utah. The brand Redmond sells unrefined salt from those mines under the label "Real Salt".
Do you know that adding some floor ( common purpose dry floor powder) kind can take care of stickiness of garlic when you crust it in grinder. In anyways, its an edible, so should not matter. Secondly, be aware the more you heat garlic you loose good, organic content of it. Hence, drying at room temperature is always better for such organic foods. Rarely people are aware about it. People just try to find out procedure to make powder. I mean it for all garlic powder videos on you tube. Consult a food technologist and one can say same.
Tried this. Goodness, I 'thought' I grew a lot of garlic in 2020...but from the small amount I got...I'd need a whole lot more for a years supply. My garlic is now trying to sprout, so I planted some, and made powder out if most of the rest. I still have some not sprouting ...thinking might be better to plant those instead...lol. I think I'll ferment a jar of garlic cloves yet, and make another jar of cloves I've submerged in olive oil. They stay good an amazingly long time. Problem is fridge space.
My wife and I make it the same way. One thing that happens is that we make it into a very fine powder, and there's still a fair bit of granulated garlic left. Probably 1 jar of granulated to 7 jars of powder.
What variety of garlic do you use? We use Music ourselves.
Courageous critters wit a culinary curiosity. 😂😂😂
Great that you came back to the comments section of the previous video.
Keep warm!
I read an article years ago calling out all the bs regarding "Himalayan salt", from claimed health benefits, nutritional value, environmental issues and so on. What I found most interesting is the claim that it is untreated in comparison to regular table salt which is chemically treated to remove contaminants, much like road salt which comes with a warning label that it is not food grade for that exact reason. Then when you read on about the source for the so called Himalayan salt, the Khewra salt mine in Pakistan, the world's 2nd largest (and located roughly 300m above sea level!), produces and sells salt mainly to be used as...yep, road salt!
I often use my oven for drying with just the 'oven light' and it's quit effective. I also use the oven light method for making yogurt.
Hi, this is my first time watching your channel and I loved it. one questions what's the shelf life for the garlic powder?
a little pinch of fine grinded salt will help water goes out from garlic, and raise the flavor. but really a pinch, not nearly as much as for garlic salt. then, a lot of garlic juse a left on walls of your food processor, and this juse is the flavor, so it is a good idea to try collect all of it. and pick the leftowers with bread and make delicious garlic toasts=)) and season that thin layer garlic mush with salt just the second before taking it to oven or dehydrator/ anyway - great job!=)
Thanks for the the vid, tried drying garlic on the string in my kitchen it worked out great.
Strange thing is that the home-dried garlic powder is more potent than the store-bought one.
*So what's the approximate shelf life of the garlic powder?*
The official recommendation is to use the powder within 3 or 4 months. But (unofficially), we've kept it MUCH longer than that.
How to store the garlic powder, mine seems getting stuck together after 1 week storing in both room temperature and refrigerator
The finish product look exactly the same powdery like yours, but the difference is after storing it
I like to wear a garlic around my neck to keep ppl away from me 😆🤷🏻♀️
This is so funny. After your last video I dehydrated a ton of garlic. I set it in the garage because my eyes were burning. LOL
Same with 'blackened' garlic. My neighbor was complaining it stunk the whole neighborhood and threatened to call the health department...lol
You can also separate the garlic by putting them in a pot of warm water for five minutes or a little more. It works every time they peel wonderfully.
dude, love the mouse with the chef hat and eyes in your shed, if the mice in my shed looked like that I wouldn't be trying to get rid of them.
Super video!! My garlic dried out in my cellar and I did not want to throw it away. Thanks!!
That was both very educational and entertaining. Thanks for the video. :)
Will you guys be growing vegetables this year? Are you experimenting with any new crops or varieties?
I just made your garlic salt and outstanding. I used 1/2 mineral salt and 1/2 sea salt. Also, ran through my grinder for a finer grind.
wow, this video is a life-saver for me! thank you!
Thanks so much for this great video! I use lots of garlic powder (never garlic salt) and grow my own so I can't wait to try this. Wonderful excuse for buying a dehydrator too! That pot-shaking peeling method looks too good to be true but I'm definitely going to give it a try. I'm glad to have found your channel. Thanks!
Please let us know how it turns out (and if the pot shaking works for you).
Can i dry it to direct sunlight?
I put my dehydrator in the garage or on the small table on the front porch.... thanks for the video
I'll try grinding up some cloves in my coffee grinder and putting them out in the sun in the summer for a few days and then running the pieces in the coffee grinder again.
Shake the crap out of it! HahahA so very true!
LOVE it! Thanks for the new video!!
A very helpful and well presented video. Thank you for the tips.
I use a ball of cotton or packet from vitamins in my powder.
If you want to dry it slower using an oven you can open the oven door (as well as your windows!)
You forgot the Alton Brown method: Box fan with air filters.
Awesome alliteration!
sorry...can't listen to your voice....no one talks like that!
coffee bean grinder would work for smaller batches?
My experience with while dried garlic is that unless you have a heavy duty blender or processor you might damage it. I broke a coffee grinder trying to grind whole dried cloves. They were like rocks.
Oh my goodness, thanks for the warning!
How do you clean the dehydrator afterwards and get rid of the smell?
I dont know if to praise your dehydrating-garlic-know-how or your video-producing skills. Both are epic!!!!!! Well done!!!!!!!!
Thanks!
Sorry if this has already been asked but what brand dehydrator do you use?
nice alliteration.
allium-teration
Thanks for this video and the garlic salt one. I love the shaker method as well as the custom drill shaker. Maybe when I need to peel hundreds of bulbs I’ll build one :-) the past two years in later winter I have been slicing what garlic is left into thin slices like you had on the string. I have some drying racks.. basically window screen on a frame maybe 1.5 x 1.5 foot with legs. I take the thin sliced garlic and put it on waxed paper , on the rack and have a fan blowing over it for a day because as you know it is sticky. I then peal off the garlic when it is semi dry and remove the waxed paper to use next time. After 3-4 days the garlic is very dry and I seal it in an airtight jar. We then have a smaller jar where we add a teaspoon or so of Himalayan salt and water. They rehydrate and we store in refrigerator. They last a long time done this way and the water becomes “garlic juice” which we use as well. We just used the last dried garlic this week but luckily we also harvested over 420 garlic bulbs.
Thanks for sharing and we love your place!! Woods, growing land and a beautiful cabin!!!!
Kevin and Adina
They do have some very large salt mines in Ontario, I wonder if they are any good for culinary purposes?
Some salt in the grocery store is mined. Most mined salt is for industry and road salt in northern areas.
Is it possible to make roasted garlic powder? I'm not a huge fan of the sharp bite of regular garlic powder.
Good question! We might give that a shot next year!
Great Video. Give me a shortcut I didn’t think about 👍🏼
I used the Bullit to grind my garlic & onion. Didn’t realize how much more onions were needed to get the same amount of powder.🤷🏻♀️ 🤗I
I Could only fill the dry garlic/onion 1/3 full, of the large Bullit cup-each time. I made enough to fill 3/4th of a large strawberry jam jar.
Never expected it to last as long as it did, 2 years. I just ran out a few days ago.
I made a case, of the small mason jar sizes, to give as Christmas presents 2 years ago. Did the same with onions. Prefer the Garlic smell by far 😂😂😂
I got tired of commercialized bought gifts. I figured, we don’t know what else is added to cooking powders these days.
It didn’t cake-up until it was 1/4” from the bottom. Even then, just had to take a fork an stir.
I live in the North East- not as humid as down South.
🙏🏻❤️🙏🏻
LOL jokes he said beat the crap out of it Lol:-D
I exclusively use garlic powder over garlic salt, as it allows me to control the amount of salt that gets used and I find the flavor is more concentrated. Thank you for making this video friend, it's very helpful
I love this channel bc the climate at my home is far more alike the climate here
Thank you! I prefer garlic powder myself.
As always, your presentation is fantastic. I like the subtle humor placed throughout.
Nice
How long will it last or expire time for consume?
Pretty cool 😎
💕
Thanks for the great videos... you might want to try another style of dehydrator. Simply take a box fan and place whatever you are dehydrating on new, clean paper furnace filters the same size as your box fan. Secure the filters stacked to 4 high with an empty one on top with bungee cords. In 1-2 days you will have perfectly dehydrated food. Some would argue that any added heat ie traditional dehydrator, actually “cooks” your food, and this way only dehydrates with moving air... it might be hard to find, but chef Alton Brown did a “Good Eats” episode on this topic which is where this fan suggestion comes from. Cheers!
My oven goes down to 25C°, going to make that soon
You have quickly become my favorite channel!! You teach to many different learning methods. I have learned so much that I will remember. Thank you 😊😊
one of the most informative video about garlic powder. Thank you for uploading. I noticed that covering(lightly with baking paper) the food in the oven, while cooking, will protect food from crispy and brown top. I guess that could work with the garlic.
Hi, i like your video. Very informative
Thanks for the oven suggestion, I don't have a dehydrator because I've just started to get into this kinda mindset, I don't wanna take days to do this and I don't really mind a garlic scent..so long as I don't absolutely burn it...seriously you ain't kidding..burned some frozen garlic bread in the oven once..took 3 days to get that scent outta the house. I like to use garlic powder a lot and I got to thinking "would it be cheaper to just buy the garlic bulbs themselves in bulk and then make the powder myself or just buy the prepackaged stuff"..a part of me knows I can get store brand garlic powder pretty cheap but I've wanted to start trying my hand at doing homemade things more.
I've cut way back on salt consumption as I've gotten older, mainly because I know so many processed foods already contain salt. But since I do grow garlic, I'm glad you did such a wonderful job of showing how to make garlic powder. I really need to plant much more garlic and give this a try. Also need more garlic because I learned how to make basil/garlic pesto last year. :)
Love your videos, wish there were more!
Love! Love! Love garlic! I'm a new subscriber and so far I like what I see. Thank you! Kathi in AZ
Excellent vid ya'll.
Great video.
Right when I harvest my garlic, I take all the ones that are not too good and peel them, which is much easier when they are fresh. Then I chop them like in the video, and then I plug my dehydrator in outside which keeps the odor down. Even then, the dogs won't come on the porch. Dehydrated garlic stores really well, and I love having fresh garlic powder. It also makes a great gift to give to friends; homemade garlic powder.
Use Redmond Salt from Utah.
Hi guys. My husband and I have watched every video and now we're up to date. We found your travels fascinating and your garden experiments even more so. Hope you are hunkered down for the storm blowing in.
You guys have the best videos!
about how long will it last?
Your map has New Zealand!
Yout style of talking excellent
Thank you for your tips on Garlic just about to do all this and now I have a better idea. Cheers from Australia.
Thank you for your videos. I really do enjoy watching them. I loved this one though.
Let me start with saying that I love your videos!! However, I think the route to garlic powder you are taking is neglecting to consider an important chemical inside garlic! Allicin. When rupturing so many cells by using a food processor, and then heating the garlic, you are causing the allicin reaction to occur before the powder stage is reached which results in loosing the more "fresh garlic" components of garlic powder. If you dried whole cloves either whole (ideal) or with the dehydrator, you would be able to reconstitute the powder to make a pungent fresh garlic flavor. My source below explains this wonderfully and I would love to hear a comparison if you were interested in doing this test!
Source: ruclips.net/video/VxM3tZkwNKA/видео.html
America's Test Kitchen - Garlic
Hey Adelore, thanks for bringing this to our attention. We will absolutely look into this, as we are always happy to learn newer / better ways of doing things. Especially if we are in turn telling other people how to do those things as well. :)
Thanks again!
As usual, great video ! Super well explained with options, your opinion and why. Straight to the point and top notch. Thanks a lot
I may dry some garlic *just* to make my house smell nice. Plus it should keep vampires away!
My garlic caked. Is there anything I can do to prevent this?
carol parrish This isn’t a complete fix, but it helps... you know those little silica packets that come in shoe boxes and such? I toss a small one in my large jar before storing. Those packets are marked “Do not eat” not because silica will harm you but because the packet itself is considered a choking hazard. The silica absorbs moisture, one cause of caking.
Thank you! I liked your other video too. I like the dehydrator you are using. I might get one in the next few months. Not sure what kind to get. So how did you guys handling the cold polar ice cap last week? Hope all is well.
We've had a few dehydrators over the years: 1 from "Excalibur" (the one in this video), and 2 from "Good4U" (an Excalibur knockoff). We've really liked all three, but so far the Excalibur seems more reliable (we had fan issues with both units from Good4U). Though the Excalibur was also quite a bit more expensive at the time, so I guess you get what you pay for.
The weather has been all over the place this winter. Last week was CRAZY cold, and now it's back above freezing again today. Mother Nature sure is keeping us on our toes!
Beautifully presented. I wish you did music theory vids!