I always enjoy doing things myself whenever possible versus buying (assuming it's not electrical ;D). So, I wanted to try my hand at making garlic powder. I did a very small batch at first for a trial run and did not smoke the garlic as I didn't want to waste the bisquettes if the powder did not turn out well.
I started with 10 heads of garlic and then removed their paper tombs. This was the most intensive part of the ordeal. However, if you like the smell of garlic, as I do, it was a labor of love.
This is what I started with:
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0002-1.jpg)
Placed these in the dehydrator. The most time extensive part of this process is the drying period. It took a little over 2 days in the dehydrator for these to dry out completely. I placed them in the dehydrator at 135F. Now, when these are drying, you'll notice that the clove drys into two different parts. There is actually an outer shell and an inner pith (not sure if pith is the correct term, just the term I used). Both of these will be used in the powder. Here is what they looked like coming out of the dehydrator:
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0004-1.jpg)
I then proceeded to hit the garlic with the mortar and pestle very briefly to break them up to make it easier on my burr grinder to do its job.
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0006.jpg)
After grinding, this is what it looks like. It has a wonderful aroma and a very powerful taste. It was very productive in that 10 heads produced 6 oz of powder. In the future, I will definitely smoke and then add other spices, such as salt for garlic salt, pepper for garlic pepper, tumeric and red pepper for a hot garlic spice and the list goes on. I highly recommend giving this a try, especially if you can pick up garlic on sale.
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0009.jpg)
SD
Looks like your burr grinder did a great job. :)
Looks great.
Let us know about the taste after you use it. I wonder if you will need less because its fresh or perhaps more.
Great job Duck. :)
Looks nice duck.
good on some french bread mmmmmmm
nepas
Thanks guys! I still will run this through a strainer to keep out any larger than normal pieces and then add some silicon dioxide to keep it from caking. The smell is the same as my store bought garlic powder and I'll let you know about the taste as soon as I use it on some food. I may have to do some more jalapenos and do a jalapeno garlic powder.
Marc
That looks great! I was just thinking about trying exactly what you did and package it as gifts around Christmas time. Smokey garlic salt, smokey garlic pepper, mmmmmm mmmmmm.
How do you plan to keep this? Small spice bottles? Refrigerator? Freezer?
Thanks for inspiring me!
Duck,
That looks great. I am curious to know how it compares to the commercial stuff as well.
That does look good, nice looking garlic also. I also would like to know how it compares with commercial garlic powder.
Quote from: aces-n-eights on February 04, 2009, 01:22:46 PM
That looks great! I was just thinking about trying exactly what you did and package it as gifts around Christmas time. Smokey garlic salt, smokey garlic pepper, mmmmmm mmmmmm.
How do you plan to keep this? Small spice bottles? Refrigerator? Freezer?
Thanks for inspiring me!
I've got some small spice bottles that should be arriving in the mail tomorrow. I've got the garlic powder in the refer right now but once I add the silicon dioxide, I'll keep it in my spice cupboard after that. There isn't nearly the amount of moisture in this as there is in the apple powder I did a little while ago. I like to inspire people and from one vet to another, I'm glad I inspired you. If you need any help at all, just let me know.
Marc
Habs and FL,
I would say that it is a finer powder than most commercial powders you buy in the grocery store, yet larger than a superfine powder. However, I did mine in a burr grinder, so if using a different type of grinder, you may be able to get into either a larger powder or even a granulated garlic consistency. The smell is every bit as strong as the store bought powders. I plan on using this in a 1 for 1 with all recipes unless I find that my stuff is either stronger or weaker than store bought. Sometimes, I think that when you buy store bought, they use additives to enhance the flavor, so I'm sure there will be some experimentation with it until I think it is where it should be.
The garlic actually came from Sam's Club..........they had some large bags that were going to expire soon, so I bought one and figured, what the heck? It really was very easy to do. I do suggest doing the dehydrating either outside (weather permitting) or in the garage (where I did mine). While the fan from the dehydrator is blowing, you'll get a very strong odor of garlic that will permeate the house. I learned my lesson from dehydrating jalapenos and habaneros in the house and I'm quite certain the wife would have left me if I did the garlic as well ;D
I am in FREAKIN AWE GIGGLES.... Wow...my friend...I can smell it from here.....BRILLIANT!!!!! :)
Thanks, Q, you're making me blush :-[ ;D
If the Cards were dusted with that garlic powder....the Steelers would have laid down and let Mama bring em dinner!!! (Can ya tell I'm baiting you a bit???) :D
Sorry all...
Yea......but I ain't biting :-*
Wow! Jalapeno garlic powder. How many things would I use that on. Lots! Mixed with some Horseradish power and some Worcester powder. Duck, do you think the shelf life would be the same as store bought?
Good job Hazel!
I wouldn't see why it wouldn't have the same shelf life. My only concern would be caking, but with the silicon dioxide in it, that should alleviate that concern.
I do have some hot garlic powder that I got somewhere online but that doesn't use jalapeno as the hot ingredient. I really like it. I do have some jalapeno powder as well as some habanero powder from doing the peppers.....might have to mix them together with maybe some MSG and see how that comes out.
By the way, no more Hazel. I've decided I want to be the next Gordon Ramsay.......that dude rocks! ;D
Ok Gordon, I got you. ;D
You ever watch Kitchen Nightmares or Hell's Kitchen? I can't get enough of either of those shows. I giggle my backside off when I watch those shows! Plus, Gordon is a little manlier than Hazel and I've got a rep to uphold ;D
Dang, now I've gone and hijacked my own thread!
I soooo tried not to highjack this...but Giggles...you are too nice to be Gordon...can you be half Gordon half Hazel? Like...Hell's Laudry? Hell's dishes? Hell's dirty Floors??? :D :D ;D
Quote from: La Quinta on February 04, 2009, 07:17:48 PM
I soooo tried not to highjack this...but Giggles...you are too nice to be Gordon...can you be half Gordon half Hazel? Like...Hell's Laudry? Hell's dishes? Hell's dirty Floors??? :D :D ;D
Not just no, but hell no! You're killing me here, Q! I'm really not that nice of a guy. I'm very mean. kind of a drill seargent type of guy, really. Hell's Dirty Floors ;D ;D ;D LMAO!
You guys are the masters of thread drift... :)
It's all my fault........I'm like an old lady at a bingo parlor most times........I know it's a weakness, but I just can't help myself ;D
I tossed a head of Elephant Garlic in the BS when I did Ribs this past weekend. It got 3 hours 40 mins of smoke as did the ribs. After it was cooled down, I pealed the paper off and sliced it real thin as was suggested in another post. Put in the dehydrator and it was dry by morning. I left it in for the rest of the day and then into the spice grinder. Turned out great.
Quote from: La Quinta on February 04, 2009, 07:17:48 PM
I soooo tried not to highjack this...but Giggles...you are too nice to be Gordon...can you be half Gordon half Hazel? Like...Hell's Laudry? Hell's dishes? Hell's dirty Floors??? :D :D ;D
Quote from: Smoking Duck on February 04, 2009, 07:20:45 PM
Not just no, but hell no! You're killing me here, Q! I'm really not that nice of a guy. I'm very mean. kind of a drill seargent type of guy, really. Hell's Dirty Floors ;D ;D ;D LMAO!
I'm with LQ, you are too nice to be Gordon AND......... I have proof.......... so stop trying to deny it. ;D :) :D
I watch enough news to know that I have plausible deniability ;D
Giz......never done the elephant garlic but was under the impression that it has a "softer" garlic flavor. How did the flavor come out after smoking?
Dang Deb...is this guy denying...stuff...SHAME...Really...I was really happy with the powder...but this....this...GEEZZZZ... Oh boy...
It was great by itself as I nibbled a bit when tossing into the grinder. It was kiss-ably noticeable. ;)
Yes, the elephant is lighter in flavor. Haven't used it by itself in a lightly flavored dish yet. Made some chicken and cheese stuffed ravioli with a marinara and four cheese sauce with some mushrooms. Great flavors but the garlic did not have a chance to stand out in this kind of dish.
The ravioli sounds awesome, Giz.
Quote from: Smoking Duck on February 04, 2009, 07:47:17 PM
It's all my fault........I'm like an old lady at a bingo parlor most times........I know it's a weakness, but I just can't help myself ;D
LOL I'm having a hard time picturing that!
Great looking garlic powder...Nice!!! 8)
Whenever I visit the in-laws in North Dakota, my mother-in-law drags me to bingo with her. I'd rather knock over a motorcycle that belongs to a Hell's Angel member than to mistakenly call out bingo and not have it.
I can handle a Hell's Angel with very few problems..........those bingo ladies scare the beejeebers outta me! ;D
You should be scared of all ladies....we are a ruthless bunch when we smell blood in the water!!! :D :D :D Nah...I'm kiddin Giggles....we have begun the cannonization procedures for your wife!!!! ;D
Quote from: La Quinta on February 15, 2009, 06:37:39 PM
You should be scared of all ladies....we are a ruthless bunch when we smell blood in the water!!! :D :D :D Nah...I'm kiddin Giggles....we have begun the cannonization procedures for your wife!!!! ;D
;D ;D ;D