One night, at home, I found myself Googling “How To Make Garlic Powder“. Why? One, I was curious. Two, I was out of it and didn’t feel like running down to the bodega to get a new bottle; when you live in 4th floor walk-up apartment, once you’re up at the end of a long day, you usually don’t want to go down again.
I use garlic powder on anything that needs salt, if only to keep me from using too much salt! (Damn…I love me some SALT.) Garlic, in general, is my favorite seasoning, hands down. I’ll add it to anything savory. My food feels naked without it.
I decided to take a shot at making my own, simply because why not?
(Note: On that previously mentioned evening, my roommate Sally ended up buying garlic powder, because she is one of the best humans in the world. Clearly.)
This was an interesting experiment in spice making, to say the least. With recipe development, you certainly don’t know until you try, amirite? I used a full bulb of garlic, which equated to 10 cloves for me; this was an odd bulb that had a lot of big cloves with virtually no tiny cloves, hence the 10 I used. The slicing of 10 cloves of garlic wasn’t too hard, just a bit tedious. The dehydration of the garlic slices in my oven was shockingly simple; I was happy they, indeed, dehydrated instead of roasted or burned. The grinding of the garlic into powder was fun, as I don’t use my mortar and pestle nearly enough. The end result…well…that’s where the shock came in.
Those 10 cloves of garlic equated to a large heaping tablespoon (or 1 & 1/2 tablespoons, leveled) of garlic powder!
Conclusion? I will likely continue to buy garlic powder en masse at my local grocery store. Ha! The brands I buy are organic and free of additives, so I do feel okay using them. Still, now that I experimented, I might attempt to dehydrate 3 or 4 bulbs of garlic on a rainy day and see how much more I can make. It may go without saying that the flavor of freshly-ground garlic powder definitely trumps any store-bought brand I’ve bought, hands down. It has that quintessential fresh garlic tingle to it, even post-dehydration! The oils are absolutely preserved during this process.
Regardless, knowing that I can make garlic powder is a wonderful trick to have up my sleeve. Why not share it with the rest of y’all?
(Makes…*sigh*…approximately 1 & 1/2 tablespoons of garlic powder)
– 10 cloves of garlic, peeled
Before We Get Started…
– If you are on a kick and want to make this en masse, remember that 10 cloves makes approximately 1 & 1/2 tablespoons of garlic powder. Yes, this is the third time I’ve mentioned it. I just don’t want you to be surprised. Ha! So, obviously, if you are thinking to yourself, “You know what? I want to make precisely 3 tablespoons of garlic powder, just for the hell of it!”, slice yourself 20 cloves of garlic.
– After researching this recipe, I have found many recipes stating to dehydrate at 150°F – 200°F. Of course, everyone has a different oven. I am basing this recipe on my experience; my oven’s lowest temperature is 170°F, so that is what I dehydrated at.
– I did attempt to slice the garlic with a mandolin; slice it as you may, but I found using a knife to, surprisingly, be faster, as the garlic was getting squished a bit in my mandolin.
– Parchment paper must be used in this recipe! Greasing the baking sheet to make sure garlic won’t stick will result in it being cooked rather than dehydrated.
1.) Preheat oven to 170°F. (See note in Before We Get Started…). Line a baking sheet with a piece of parchment paper and set aside.
2.) Peel cloves and slice garlic as thin as possible.
3.) Place garlic slices on parchment paper-lined baking sheet; make sure to not overlap slices.
4.) Place in oven and dehydrate for 90 minutes; at the one hour mark, check garlic’s doneness. It should not be browned or roasted, but dry and brittle to the touch. Crush one slice between your fingers to ensure that it crumbles. Dehydrate for no more than two hours.
5.) Remove from oven and grind garlic with a mortar and pestle, food processor, or spice grinder until uniformly granulated / powdered.
6.) Store in an airtight container or plastic bag. Shelf life should be approximately six months.