If you are a garlic lover you are probably familiar with the many ways the herb is manipulated in recipes to produce flavorful dishes. While most people tend to use fresh garlic in their cooking it is possible to achieve an equally savory result using dried garlic. The drying process can take several hours to several days, but will result in an almost everlasting product. Drying and storing garlic can save you money and the hassle associated with running to the grocery store to get fresh garlic every time you have a dinner party.
It is essential that you choose firm, fresh, and healthy looking garlic if you intend on drying it (or using it at all, for that matter). The cloves you pick should be free of bruises and indentations. When you bring the garlic home it is essential that you keep it at room temperature. Storing non-dried garlic in temperatures that are extremely hot or cold will prevent the production of allicin, which is what gives garlic its distinct flavor.
The first step in the drying process is to peel the cloves. Using a very sharp knife slice the garlic into ¼ inch thick pieces, or smaller if you can. After you have prepared the garlic you have several drying options. Depending on the amount of time you want to spend you can opt for one of three different methods—the dehydrator, the oven, or old-fashion air-drying. If you use the oven there is no set time for drying garlic. The drying process is complete when the garlic is crispy. Setting the oven to 140 degrees Fahrenheit usually produces ideal results. Using the dehydrator takes even less time than the oven. Setting it to the same temperature will result in a great dried product.
If you are a die-hard garlic fan who does not mind chunks of garlic cluttering your kitchen and the pungent aroma permeating your house, you may want to explore the culture of air-drying. This process can be used on a wide variety of fruits, vegetables and herbs. Foods that are typically dried using open air are peppers, onions, raisins, apricots, and of course, garlic
Start by slicing the garlic into small pieces. Place the thin slices on a rack that allows air to ventilate under and through it. The rack should be stored, again, at room temperature. Covering the rack with a cloth will avoid unpleasant visits from flies, dust, or pollutants floating in the air. The garlic is done when it is dried thoroughly, and slightly crispy. Drying garlic takes several days but the process will result in a product that will last years—as long as you keep it dry. Once the dry garlic becomes moist, damp, or wet it is considered “re-hydrated”, and must be used immediately for a desirable effect.
Once you have completed the drying process you must to store it properly or else all your hard work will be for naught. Dried garlic can be stored at room temperature as long as it is in an airtight container. You may opt to store your garlic in the freezer as long as it is thoroughly dried and will not dampen. If you store the garlic in the freezer be sure to preserve it in its flake form. If you grind the garlic before freezing it will lose considerable flavor. The time to grind the garlic is right before you intend on using it with your favorite recipe. The best tool to use for grinding is a coffee grinder. A blender may be used; however, it will not produce a consistency as desirable as the coffee grinder will. Just be sure to wash out the grinder before you use it to prepare your morning cup of Joe and to have a toothbrush handy to combat those tasty garlic dishes you have prepared!
Below are two recipes to try out with your re-hydrated garlic:
Garlic Filet Mignon
6 cloves fresh garlic, peeled and chopped
4- 8 oz. filet mignons
2 tbsp virgin olive oil
4 tbsp butter
1 tbsp chopped shallots or green onions
2 tbsp chopped fresh parsley
1 tbsp fresh thyme
Splash cognac
Salt and fresh ground pepper to taste
With a meat tenderizer, bottom of skillet or ball of hand, flatten filets to 3/4 inch thick. Season both sides with salt and pepper.
Heat heavy skillet over high heat. Add olive oil and 1 tbsp butter. Add filet when butter is brown. Cook 2 minutes on each side or until desired doneness.
Garlic Smashed Potatoes
2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces.
½ stick butter
2 Tbsp, olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and sauté about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
