How To Make Garlic Flakes Recipes
OVEN DRIED ONION / GARLIC FLAKES
This is a good way to use up extra onions/garlic and store them for future uses. Be sure to store in cool, dry places at room temperature in AIRTIGHT containers out of sunlight. With no moisture to be allowed to enter the container...ever ever. FYI-Temperatures too high will result in the onions being cooked instead of dried and when overdried will lose its flavor and nutritive value. Onions/garlic that are underdried will spoil so be sure they are crisp when removed. 1 small clove = 1/8 teaspoon garlic powder 1/2 teaspoon dried garlic slices. 1 small or 1/4 cup chopped,fresh onion = 1 tablespoon dried onion.
Provided by Rita1652
Categories Onions
Time 8h15m
Yield 40-80 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches.
- Dry onions/garlic in single layers on trays. Depending of drying conditions, drying times make take longer.
- Place on trays that are at least 1 1/2 inches narrower than the inside of the oven to allow for air circulation.
- Allow at least 2 1/2 inches between trays and 3 inches of free space at the top of the oven. Be sure there is lots of air space between the pieces of onions/garlic and placed in a single layers.
- Optional but good to do. Place a fan outside the oven in such a position that air is directed through the opening and across the oven.
- Change the position of the fan frequently during drying to vary the circulation of the air.
- Maintain the temperature at 140 degrees Fahrenheit (60 degrees Celsius). It takes less heat to keep the temperature at 140 degrees Fahrenheit as drying progresses, so watch the temperature carefully at the end of the drying. Check the onions/garlic often, and turn the trays frequently. At the start of the drying process, there is worry of scorching, but when nearly dry, the product may scorch very easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the end of drying.
- The onions will be brittle when dry and will crumble when crushed.
- This should take between 6 and 10 hours.
GARLIC NOODLES
These deceivingly simple, yet devastatingly delicious garlic noodles were invented back in the '70s at a restaurant in San Francisco called Thanh Long. Usually served with roasted Dungeness crab, the recipe is a very closely guarded family secret, but after lots of investigation, and even more experimentation, I think this is very close.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
- Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
- Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
- Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
- Plate noodles. Garnish with red pepper flakes and green onions.
Nutrition Facts : Calories 600 calories, Carbohydrate 70.4 g, Cholesterol 69.9 mg, Fat 27.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 16.7 g, Sodium 1540.6 mg, Sugar 3.6 g
FRIED SHALLOT OR GARLIC FLAKES
These are a very crisp and tasty topping or addition to everything from soups and salads to curries and stir-fries. You can find these commercially prepared in Asian markets, but you can't beat the taste of freshly homemade. I love them with seafood (trying serving crab over a bed of garlic flakes!)
Provided by GeeWhiz
Categories Vegetable
Time 13m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 2
Steps:
- In a frying pan over medium heat, pour in peanut or vegetable oil to a depth of 1/2 inch.
- When the oil is moderately-hot (about 325 degrees), add the shallot or garlic slices.
- Fry slowly, stirring, just until golden brown, 2 to 3 minutes.
- Using a slotted spoon, transfer the slices to paper towels to drain.
- Let cool, then store the flakes in an airtight container at room temperature for up to several weeks.
Nutrition Facts : Calories 57.6, Fat 0.1, Sodium 9.6, Carbohydrate 13.4, Protein 2
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HOW TO MAKE GARLIC FLAKES (+ DRIED MINCED GARLIC)
Step 1: Prepare the garlic. Peel the garlic cloves. Slice the peeled garlic using a garlic slicing tool, mandoline, or a sharp knife. Try to keep the …
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5/5 (2)Total Time 6 hrs 5 minsCategory Condiment, DiysCalories 1 per serving
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- Lay the garlic slices/ mince onto the dehydrator trays, making sure that they are in a single layer. The more space between the pieces, the quicker they will dry.Dry in the dehydrator at 66ºC/150ºF for 6-8 hours (if high humidity, around 80%) or 4-6 hours (if low humidity).To check if they're ready, pick one up. If it's bendy at all, then it's not ready. If it snaps, then it's ready.
- Spread the garlic over parchment-lined baking sheets, making sure the pieces don't touch.Place the trays in the oven at the lowest temperature your oven goes to. It's best if it's between 54-66ºC/130-150ºF. If your oven doesn't go as low as that, then choose the lowest temperature and prop open the door a few mm's with a wooden spoon, to allow the steam to escape as the garlic dries and help the process along.Check the garlic every hour (it takes 4-6 hours for me at 66ºC/150ºF) and remove it from the oven when it is either dry and snappable or at the very least barely bendy and lightly golden. It will continue to crisp up as it dries on the baking sheet.Once cool, it should snap rather than bend. If not, then it’ll have to go back into the oven again.
- You can place the garlic pieces on a cloth or paper-lines baking sheet. I prefer to use a kitchen cloth.Leave in a well-ventilated area, even better if it's next to a window that gets plenty of sunshine. This is best for warmer, non-humid climates, as the weather and humidity will affect the amount of time they take to dry completely.
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For oven drying, break garlic bulbs into cloves, peel, slice thinly. Spread the pieces out on an ungreased cookie sheet. Place in 150 F (65 C) oven, turn frequently. The pieces will look decidedly dry when the liquid has cooked out, and will darken a bit. Remove them from oven, cool, and store in an air-tight container for up to a year.
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Steps: Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches. Dry onions/garlic in single layers on trays.
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