Avoid spending on pricey dehydrated garlic:
In the kitchen, adding a touch of spice and aroma can elevate your dishes to new heights. Here's a straightforward guide on how to make your own dried garlic, a versatile ingredient that adds depth to salads, pilaf, and even meat.
First, let's talk about garlic. Soft, sprouted garlic is the ideal starting point for this culinary adventure. After slicing it into 1-2mm pieces, it's time to dry it. Drying garlic in a microwave takes only 5 minutes, with a total cooking time of 10 minutes at 600W. This ensures that the garlic is dry but not burnt. It's crucial to cool the dried garlic completely before crushing it in a mortar or coffee grinder to prevent molding.
For those who prefer oil-based dressings, here's a recipe for garlic oil. Start by slicing 20g of garlic in half and placing it in a 100ml bottle. Fill the bottle with unrefined sunflower oil and let it infuse in the fridge for 3-4 days. Unrefined oil is recommended for a strong aroma, but remember that large portions should be avoided as they spoil quickly.
Once dried, garlic transforms into a culinary masterpiece. In oil, it becomes an aromatic dressing for salads and pilaf. Dried garlic can also be added directly to these dishes, or used as a seasoning for meat.
Homemade dried garlic is almost free, making it a cost-effective alternative to store-bought dried garlic powder, which can cost between 500-1000 rubles per kilogram. Dried garlic crumbles like chips, making it easy to use in any recipe.
Remember to store your dried garlic properly to maintain its vibrant smell and flavor. Crushed dried garlic can be stored in a jar for up to a year.
While the recipe for drying and using sprouted garlic is widely available, the author of the original recipe remains unknown in the search results. Regardless, this simple process requires minimal effort and offers maximum flavor, making it a worthwhile addition to any home cook's repertoire.
