Monday, June 3, 2013
Dehydrating Roasted Garlic
I have the best smelling greenhouse in the world. Fifteen heads. Peeled. Roasted. Now we're dehydrating; might take a week. Then we'll grind it into powder and put on the spices shelf.
This stuff is amaazing!
I roasted the two batches separately. I've grown used to roasting veggies in a cast iron skillet in a gas barbecue, so that's how I did these: in a cast iron skillet in a gas barbecue. Medium heat gave us about 400 degrees inside the barbecue. I stirred them every few minutes. A few got extra dark, but that's not a big concern.
Besides I was grilling dinner, so the barbecue was easy.
The peeled ones had nearly no peels, of course. The un-peeled ones were actually much easier to peel after roasting than before, but weren't as clean, and they tended to burn easier.
They all dehydrated equally well. Took about 2 days in a active dehydrator, with a fan; probably would have taken a week in a passive one. I ground them all this morning in the coffee grinder that I use only for herbs & spices.
Two and a half trays made almost a cup and a half of rich, brown, roasted garlic powder.
I will give a bunch to my kids. The remainder will last us through the end of the year, at least.