Minced Garlic to Garlic Powder


Garlic Powder

If you grow garlic on your farm or vegetable garden or chance upon a large stock during spring, it is good to bulk process the fresh garlic into powder to extend its life and ensure it’s available all year round. You can make your own garlic powder at home. Also, several recipes are water-resistant. So you can replace the minced garlic with powdered garlic which effectively gives the same taste but with very low moisture content. Also, you can transform your minced garlic to garlic powder very easily, and we’ll tell you how to do it.

Homemade seasoning is a very good money-saving tip. You can also save money and store all the fresh herbs in the best way possible and since you do the processing, the quality is the best. Homemade seasonings like garlic powder also are free from any added preservatives. When you purchase garlic butter or garlic paste, there are other preservatives added to it and also salt to increase its shelf life. Garlic powder on the other hand is pure and free of preservatives.

Fresh garlic contains a lot of moisture and to turn it into a powder form we have to dry off all the moisture content. Dehydrating garlic is the basic principle behind it. There’s a few ways of achieving it and we will discuss them below. But first, we will need to sort and pick up and peel the garlic pods for processing.

garlic pod
Photo by Luke Besley on Unsplash

How to Peel the Garlic Pods

This is a quick way to do the task compared to the tons of time required to clean individual pods. This process works best with very fresh garlic bulbs.

  1. Clean the garlic bulbs and separate them into individual cloves. Do that for the entire batch
  2. Take an empty jar and insert 8-10 garlic cloves in it.
  3. Shut the lid and shake the jar vigorously for around 20 seconds.
  4. You will see the garlic husks have separated from the cloves. If not, continue the process for a few more seconds.
  5. Repeat the process until all the garlic cloves are cleaned.

Another method that is longer is to press each clove with a flat surface like a kitchen knife until it gets slightly crushed. This breaks the lining of the husk and can be easily cleaned.

Dehydrating the Garlic

The garlic cloves will need to be dehydrated before they can be turned into powder. This is the single most crucial step in the entire process. If done correctly, the garlic powder will come out fine and without losing any flavor or aroma.

If not, it will be partially or fully damaged. Let’s check out a few ways to dehydrate using easily available kitchen tools and methods. The best way to know if the garlic is completely dry is either the garlic slice must crumble or it should snap when you try to bend it. To speed up the process, garlic must be minced or sliced.

Food Dehydrator

In today’s age, a small-scale kitchen dehydrator has become the norm if you want to dry food items for processing or storage later on. Several manufacturers have come out with small kitchen dehydrators that will completely dry out the food in a couple of hours. You just have to place the food item in them and turn them on and leave them running. In this case, if you want to transform your minced garlic to garlic powder it will be very easy.

The warm dry air will slowly but effectively suck out all the moisture without damaging the food. This is an extremely good idea for small kitchens. It can take about 12 hours for the dehydrator to completely dry out the garlic. For faster operation, use a garlic slicer to slice the cloves leading to faster dehydration.

Drying Using Screens

If you don’t have a dehydrator in your home, you can also use the natural process of drying where you can leave the cleaned garlic cloves in the open to dry over the next couple of days. This process is slow and takes up a long time to process.

Depending on the weather and temperature it can take around 7-10 days to dry out completely. To speed up the process, slice the garlic into small and even slices and then dry them. The increased surface area will be exposed, resulting in faster drying.

Also, if you keep these on a screen in a well-ventilated warm room with warm air circulating, the drying process will be even faster. You might think why we are laying stress on natural drying, it is because it is the best for retaining the flavor and taste.

Drying Using the Oven

One of the best ways to dehydrate and we will be following this method in detail. It is by far the quickest, most efficient, and best way to dry out your garlic and transform your minced garlic to garlic powder. We have detailed the process below.

Course – Seasoning Mix

  • Preparation time – 5 minutes
  • Cooking time – 1 hour 30 minutes
  • Cooling time – 30 minutes
  • Total time required – 2 hours 5 minutes
  • Nutrition details – Calories – 42kcal

Ingredients for Transforming Minced Garlic to Garlic Powder

  • Cleaned garlic cloves that are minced.

Materials Needed

  • 1 Nos. – Baking sheet
  • 1 Nos. – Parchment paper
  • A food processor or blender to grind the powder
  • Storage container with lid
  • Silica gel packet (optional, to prevent clumps)

Instructions for Transforming Minced Garlic to Powder Garlic

  • Line the baking sheet with parchment paper.
  • Set the oven to preheat at 150 degrees Fahrenheit. If your oven does not set so low, select the lowest possible setting and let it preheat.
  • If you have cleaned the garlic cloves, mince them all. Try to mince them into the same size so they can cook evenly in the oven.
  • Scatter the minced garlic onto the baking sheet in a fine layer. Spread it evenly.
  • Place the baking sheet in the oven. The oven will now gradually dry out the garlic. The temperature of the oven is high enough to dehydrate the minced garlic but quite low to not burn it.
  • As the minced garlic dries, the upper layer will dry off. So every 10-15 minutes shake the pan and stir the contents to ensure the lower layers can now face the heat.
  • Repeat this process until you feel the minced garlic crumble between your fingers. This should take around 90 minutes at 150 degrees Fahrenheit. But do keep a watch and stop it if you feel the garlic is dehydrated enough. If the minimum temperature of the oven is higher than 150 degrees Fahrenheit, roll the layers every 10 minutes and check it after 60 minutes. Remember, garlic can go from dry to burned in few minutes.
  • Take out the pan and let the dry garlic cool down.
  • Use a blender, coffee grinder, or food processor to turn them into powder. The garlic is already dry and fragile and will turn into powder very quickly. Garlic powder is very fine and so wait for a few seconds for the garlic power to settle down after blending, else you will risk garlic powder all over the kitchen top.
  • Transfer the contents to a larger jar or any other airtight container. Store it in a corner that is cool and dry.
CC BY-SA 3.0, Wikimedia

Transforming Minced Garlic to Garlic Powder: Please Note

If the garlic becomes brown in the oven, it will get bitter. To slow down the drying is an idea behind the process so that the garlic dries gently, and does not get bitter in the process. And your transformation of minced garlic to garlic powder will be successful.

Garlic Powder Shelf Life

That’s it. The garlic powder will easily last you a year or more depending on storage condition. If you store it right, the powder does not get spoilt, however, the flavor does diminish with time. So try to prepare stock for 6-8 months and repeat the process. You will need 7 large bulbs of garlic will make you around about 1/2 cup of garlic powder.

Ratio for Substitution

To use garlic powder in any recipe, just remember the ratio given below.

  • Garlic powder substitute: 1 clove of garlic equals 1/3rd teaspoon homemade garlic powder
  • Garlic salt substitute: combine 1 tablespoon of garlic powder and 3 tablespoons of salt

To ensure there is no moisture there in the jar or outside moisture does not spoil the garlic powder, add a pouch of silica gel to the jar which will absorb any moisture in it. You can also use a small packet of uncooked rice grains. Rice is known to absorb all moisture.

Nutrition Details

  • Serving: 1batch
  • Protein: 2g
  • Carbohydrates: 8g
  • Fat: 1g
  • Saturated Fat: 1g
  • Fiber: 1g
  • Potassium: 111mg
  • Sodium: 5mg
  • Sugar: 1g
  • Vitamin C: 7mg
  • Calcium: 54mg
  • Iron: 1mg
  • Calories: 44kcal

Benefits of Using Garlic Powder

There are quite a few benefits to processing garlic into powder. Also, having a ready supply of garlic in the kitchen is useful. We have listed below the benefits of using powdered garlic over regular one.

Excellent for Seasoning Foods 

Garlic in its natural form has its own benefits and we do not disagree with that. But it cannot be used for seasoning. No one can eat raw garlic, forget seasoning anything with it. That is where a powdered form of garlic works great in recipes that involve some amount of seasoning either individually or easily combined with a few other dry spices in the form of a powder.

Use it As a Condiment

Also, dry ginger suddenly opens up a lot of uses where it can be used to flavor and add extra taste to dishes where you could not think of using raw garlic as a topping. Use a pinch of it to sprinkle on almost any food whose taste can be improved by this flavoring. So try sprinkling a little on readymade foods like burgers, pasta, soups, salads, meats, pizza, popcorn, vegetables, etc. You can experiment with this.

Long-Lasting Pantry Staple

Like other spices in your kitchen, you can finally store garlic powder for a really long time without worrying. Garlic powder when stored correctly has been known to last up to 2 years which is an excellent shelf life for any product, that too without the use of any added preservatives.

Backup Garlic

There’ll be those times when you run out of garlic or have to travel to camp outside. Garlic powder comes to the rescue as a good alternative on hand for use and also as a backup for those unlucky days when you run out of fresh garlic.

Saves a Lot of Time

Powdered garlic can be used instantly, while fresh garlic will have to be cleaned, peeled, and minced, all taking valuable time in the kitchen. It’s better to make the powder once and save a ton of time on mincing individual cloves every day. Even on those days when you’re not in a rush, you will still appreciate the benefits of having ready-to-use garlic powder.

Best for Flavoring Any Ground Meat

The issue with minced garlic is that it will not mix well with ground meats. Whereas the spices have to soften and mix well with the ground meat for the final product to get that rich taste of all the spices. So you can either use a fine garlic paste or use the garlic powder that’s already ready to use. Garlic powder will spread evenly through the ground meat mixture such as sausage, burgers, and meatballs.

Add to liquids

The garlic powder will dissolve easily and so it can be used with drinks to add some flavor to soups, marinades, and more.

Remember that garlic powder is more concentrated than fresh garlic, so when flavoring use less of it.

Garlic Powder – Radically Transforms Your Cooking

I hope you understood the benefits of making garlic powder and the information shared to make one at home for yourself, from minced garlic to garlic powder very easily. It is an effective way to stock up garlic in a healthy manner for use all through the year.

It also opens you up to the innovative uses of powdered garlic in ways and means that are not possible with fresh garlic. This will radically transform your cooking and add a new flavor to all your dishes. I hope the information has been useful to you. Wish you Happy cooking!

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